Milk and Cream

We recommend seeking out pasteurized milk and cream, as opposed to the more easily accessible ultra-pasteurized dairy products. Ultra-pasteurization involves heating milk or cream to a much higher temperature (280ºF/140ºC, as opposed to 165ºF/75ºC for pasteurization). This prolongs shelf life, but sacrifices quality and taste. It’s like a well-done steak compared to a medium-rare one.