I've used powdered milk with added cream with varying results, but I'm still tweaking my sourced ingredients. Latest attempt was farmhouse cheddar, and so far it looks good but I haven't aged it yet, and I used a combo of powdered milk, heavy cream, 1% milk and Half N Half + water to make up about a cup and a half short of the 2 gallons of milk I needed. I will say I got a much better curd result trying cheddar with the powdered milk than I did trying mozzarella (ended up with ricotta, not mozzarella).
Who's smoking meat this weekend?
