Talking briefly to a professional cheese maker [who didn’t see me as competition] suggested that rather than using 8 pints of whole milk from a supermarket, I should buy skimmed milk and add cream to it.
Sadly I didn’t get to ask why or what proportions of skimmed milk to cream..! I guess that it may be something to do with the whole milk having been homogenised.
Can anyone confirm this and suggest what proportions I should use..?