230 ml of pasteurized, non-homogenized, full cream milk, proudly milked in Malaysia.
Non-homogenized milk are un-pressurized which leaves the butterfat molecules in their natural state. Fat molecules will rise to the top and form a layer of cream. It has a naturally sweeter and richer flavor than homogenized milk.
Professional chefs recommend non-homogenized dairy to make the best cheese, ice-cream, yoghurt, butter, and whip cream.