Why Organic/ Raw Non-homogenized Milk May Be Better Than Organic/ Raw A2 Homogenized Milk

Why I Choose Regular Organic Non-homogenized Milk Over Organic A2 Homogenized Milk —And Why You Might, Too

I used to think I was lactose intolerant.

During a rough period when I was dealing with IBS, I cut out dairy completely. Milk, cheese, yogurt— gone. I believed it was necessary, and for a while, it felt like the right move. Every time I had dairy, my gut would react, and I’d feel bloated, uncomfortable, and sluggish. So I assumed I couldn’t tolerate milk anymore.

Then something unexpected happened.

While visiting family in India, my mother-in-law made me filter coffee using regular non-homogenized milk — the kind where the cream rises to the top, and nothing is processed out of it. I was hesitant, but I didn’t want to be rude, so I took a few sips. Then the whole cup. Then another the next day.

And to my surprise? No reaction. No bloating. No stomach pain. Just warmth, comfort, and actual enjoyment.

That moment was a turning point. I started thinking — maybe it’s not the milk itself that’s the problem. Maybe it’s the kind of milk we’re drinking.

What Is Non-homogenized Milk?

It’s simply milk in its natural state — cream-top milk, as it’s often called. Unlike the milk you find on most supermarket shelves, this kind hasn’t gone through homogenization, a mechanical process that forces all the fat molecules to break down and stay suspended in the liquid. That process, while convenient for shelf appeal, disrupts the milk's natural structure.

The A2 Milk available today: Helpful, But Still Processed

Around the same time, I began to hear more about A2 milk. It’s promoted as being easier on digestion because it contains only the A2 beta-casein protein (as opposed to the A1 type found in most commercial dairy). While that sounds promising, A2 milk is still usually homogenized — and often ultra-pasteurized –– meaning it’s been heavily processed.

So while it may help some people, I couldn’t ignore how my body responded so much better to traditional, organic non-homogenized milk. When we talk about nonhomogenized or traditional milk, we mean milk sourced from small-scale, ethical farms that prioritize animal welfare. We do not support or endorse factory farming or any inhumane practices.

Why I Stick to Non-homogenized Milk

1. It’s Less Processed — and My Body Can Tell

Our bodies are wise. When we consume milk that’s closer to nature — intact fats, natural enzymes, no extreme processing — it feels different. I didn’t realize it until I experienced it firsthand. Non-homogenized milk just sat better with me.

2. It Feels More Nourishing and Satisfying

When I drink non-homogenized milk, whether in my morning coffee or my nighttime golden milk — it feels deeply nourishing yet light. It keeps me grounded and satisfied without the heaviness or sluggishness that can sometimes follow dairy. In Ayurveda, this kind of milk supports ojas (our vital energy) and doesn’t create excess kapha — the heavy, damp quality that can slow digestion. Unlike heavily processed milk, it works with my body’s natural digestive fire, or agni, helping me feel clear and balanced.

3. It Might Not Be the Lactose After All

I now believe that many of us who think we’re lactose intolerant may actually be reacting to the processing of milk — homogenization, ultra-pasteurization, and the loss of enzymes. My own experience backs that up. I tolerate non-homogenized, low-temp pasteurized milk with ease. I even enjoy raw milk when I can get it from trusted local sources.

4. Real Milk = Real Food

Organic/ Raw non-homogenized milk is often from local farms, with fewer additives and more care in handling. When I buy this kind of milk, I feel connected to the source — and to an older, slower way of nourishing the body.

Final Thoughts

That one cup of coffee in India changed everything for me.

That experience helped me realize that not all dairy is created equal — and that for many of us, it’s not the dairy itself, but how it’s processed, that causes issues. Today, I have no trouble with dairy at all. My digestive fire (agni) is stronger and more balanced, but I don’t compromise on quality. I stick with organic, non-homogenized milk, whether it’s A1 or A2.

The gold standard? A2, organic, non-homogenized milk in its raw, natural state. It’s the most digestible, nourishing, and energetically aligned form of dairy I’ve found if you can get your hands on it! It’s the most wholesome, digestible, and nourishing form of dairy I’ve found.

If you’re someone who has written off dairy because of digestive issues, it might be worth experimenting with this more traditional form of milk. You may be surprised, like I was –– to find that it actually works with your body, not against it.