That's a good point...one I had all but forgotten. Last year when I lived close to Ventura, California, I had close access to a raw milk retailer. That raw whole milk really was a lot richer than store-bought pasteurized (shudder!) whole milk. Since my relocation further north, my raw milk access has not improved.
Question: If I wanted to approximate the richness of raw whole milk, using pasteurized (shudder!!) store-bought milk and non-UHT whipping cream, what might a reasonable ratio be? I know, I know...I'll never be able to duplicate the richness of raw whole milk. Come on, work with me here...humor me. Believing that store-bought whole milk is not quite up to the fullness/richness of raw milk, I'd like to be somewhat on-par.
Sailor - So the curd size makes more of an impact than cooking the curds? I wouldn't have thought that to be the case.