Is P/H Skim milk + added P/N-H cream the same as P/N-H milk?

[Spoons]

I have access to pasteurized/Non-Homogenized whole milk. It's kind of expensive though at $12 per gallon. I also have access to Pasteurized / Non-Homogenized 35% cream.

My question is; If I mix P/H skim milk (don't know why skim is homogenized, but apparently it is) with Non-homogenized cream, would I get the same quality milk as Pasteurized non-homogenized whole milk?

[linuxboy]

Not quite. Homogenization causes casein adsorption of the fat membrane, so although your fat quality would be better in the sense that it would not cause as many off flavors, the curd strength and protein breakdown will still not be as good an non-homogenized milk.

[Spoons]

Thanks Pav! I guess it's worth paying the extra bucks then.

[linuxboy]

You may still be able to make a very respectable cheese with this approach. I would try a small batch and see.