SRS I'm sure you're correct about most North Americans not seeing non-homogenized milk. Sad that people are so disconnected from food. My father's best friend was and still is a farmer so I had the experience as a child of knowing exactly where food comes from. And how much work it takes to produce. And we always had a vegetable garden from the time my parents first bought a house.

To continue with a bit more thread drift:

There's a clever fix in place nowadays to get around the Canada's health laws yet still gain access to non-homogenized/unpasteurized milk (it is illegal to sell or buy unpasteurized milk in Canada). While I don't think it's illegal to buy or sell non-homogenized milk, it's pretty much unavailable except directly from a farmer, therefore it's typically unpasteurized therefore illegal. But it is not illegal to consume one's own milk, so to beat the system some farmers now sell cowshares, which are exactly what they sound like: a share in the cow. Thus the shareholders also already own their portion of any milk produced, so the farmer isn't caught by the no-selling law nor is the milk-owner breaking the no-buy law. The farmer also makes more money per litre than wholesale pays. The shareholders are paying the farmer to feed, board and milk their percentage of the cow.

The "homogenized" milk to which Q refers is 3.5% fat (used to be 4% when I was a kid). Whipping cream is 35%, "cereal cream" is 18%. Half-and-half cream is 10%. Non-homogenized milk disappeared along with home delivery of milk. Milk that separates is more expensive than homogenized for high-volume handling, as it keeps having to be stirred to ensure a consistent product.

Joe F, I once spent a bit of time on a hippie goat farm and have somewhat similar memories.