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Yes, this is the way it is. The point of homogenization is to prevent the chunks of "butter" (it's actually kaymak, halfway between cream and butter). If you don't want them, you should drink homogenized milk. As for "too slowly", yes, you are drinking it very slowly. Normally, you should end a carton within 3-5 days of opening, regardless of the end date ...


I have not seen this "aloe vera jelly" you describe, but from its behavior (clumps milk, needs a boil), it seems to be a pectin based thickener. If it is HM pectin, it will need enough acid, and this will clump the milk. The simple answer is that you will not be able to make a milk jelly with this thickener. Your options is to either use a different white ...


Put cream in the milk. This prevents the milk from sticking. Put a wooden spoon in the milk pot; this will break the foam and prevent boiling over. Use medium heat.

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