Milk types

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    TheOldBrock
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    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..?

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