Well no, I don't actually want to homogenise my milk.
It's just that I'm using mainly unhomogenised milk at the moment - it's usually a bit old by the time I get my hands on it and has formed quite a definite cream layer (in some it's like a plug of cream blocking the top of the bottle!) - it's Jersey milk too, so there's plenty of fat. I'm used to using goat milk, so this is a new problem for me. I have tried agitating the bottles gently for a few minutes to mix the cream back through, but this doesn't always work if the cream is solid - sometimes it just breaks up the fat into smaller chunks. And even if it does "re-homogenise", it's still separating out again somewhat during the ripening stage. So I end up with little (~2-5mm diameter) globs of butterfat mixed through my curds.
Is there a better way to mix the cream layer back into the milk?
If not, are the butter globs in my curd going to cause problems for my cheeses (eg. go rancid)?
By my rough calculations, skimming off the cream "plugs" will reduce the fat content by about 1% (i.e. from 4.8% to 3.8%), so the milk would still be ok for most cheese types, but I'd like to know whether this is necessary. None of my books mention this problem.