Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 I like to make egg custard once a week (I'm totally addicted to it). Would there would be any benefit in using raw milk for this, considering that it's going to be baked at 325 degrees? I've heard that the homogenization process is more destructive than pasteurization, so obviously that is a plus. But would the protein still be denatured from the heat, as it is in pasteurized milk? Thanks, Mark Quote Link to comment Share on other sites More sharing options...
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