I recently became informed about the benefits of drinking only non-homogenized milk as well as non-pasteurized milk (raw). Some believe the process of homogenation creates a product that the human body cannot effectively digest, thus high levels of blood cholesterol result. I found a source of this milk at a local whole foods market. But the cream is clotted at the neck of the bottle. So my question is what is the best way to get this cream dispursed back into the milk? Shaking doesn't seem to work. The cream is too solid. Also, how do you feel about buying raw milk from the market? The milk I bought is pasteurized as I am not comfortable with raw milk from an unknown source. The warning label on the bottle regarding the hazards of unpasteurized milk led me to put the bottle back and grab the one that was pasteurized. I will try to find a local farmer who sells raw milk and if I feel the operation is sterile, I'll buy from him. I only use a quart a week. Thanks for your responses.