I was looking through "Artisan Cheese Making at Home" by Mary Karlin and more than a few recipes call for 2% milk. Since my end goal is to make cheeses for my granddaughter who has CF (and therefore needs ALL the fat she can eat) is it a pain to convert recipes from 2% to whole milk? Or is there a reasonably easy formula/way to experiment?
If it's a pain to convert them I'll buy another book that focuses primarily on whole milk recipes.
Thanks!