As I currently do not have the land required for a cow (one day...) and a direct raw milk source is somewhat illegal in my location, I have been buying my milk for cheese making from a local grocery store. I do have access to standard cream line milk (non-homogenized) at a cost, and have had great success using it to date for both hard and soft cheeses.
However, I would like to branch out into a few new cheese variety, some of which typically use equal parts cream and milk. For the standard cream line milk I am set. However I am unsure if the cream sold by this supplier is homogenized or not, as the sell both varieties of milk. My question is as follows:
Is heavy cream typically homogenized? If so, is it acceptable to use a combination of un-homogenized milk and homogenized cream to achieve good results? what are the impacts of using un-homoginized cream? anyone else run into this issue?
Thanks for the help!