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Here in Chicagoland I can get my hands on pasteurized cream line milk now. Is that preferable option to buying pasturized cream and skim milk from Oberweis (local dairy company)?

It should be a better choice and should have 3.5%-4.5% butterfat content if indeed it is full cream.

I would do creamline milk if I had a choice. I like the idea of the cream and the milk all staying as one unit the whole time. Less processing and less hassle (and I bet less money since skim milk costs just as much as whole milk usually and you still have to buy cream on top of that).

Yup that's what I thought guys. Thanks so much!!!