How to keep cream from separating in milk? I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the milk.  Also, pasteurization or homogenization changes the flavor of the milk so the milk does not taste as good.  Homogenization breaks up the fat cells.

I buy three quarts of milk at a time. As I use the first quart, the cream is well mixed in the milk. By the time I open the second and third quart, the cream has separated from the milk and settled at the top of the bottle. How do I keep the cream from separating? I suppose I could shake each quart each day, but that is more trouble than it is worth.

Once the cream has separated, it requires a lot more effort than shaking to get the cream to mix back in.  I have to stick a knife through the opening at the top and break up the cream.  Then, I have to shake vigorously.
Homogenization is the process that breaks down fat particles in milk so that they will not separate.  The least expensive hand-held homogenizer I found on Amazon is over $700US. I would say your options are (a) buy a homogenizer, (b) agitate your milk regularly, (c) buy less milk more often, (d) skim off the cream and use in another way, or (e) ignore the separation.