I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the milk.
I buy 3 quarts of milk at a time. As I use the first quart, the cream is well mixed in the milk. By the time I open the second and third quart, the cream has separated from the milk and settled at the top of the bottle. How do I keep the cream from separating? I suppose I could shake each quart each day, but that is more trouble than it is worth.