Oh also, I’ve had people insist I’m wrong to prefer homogenized milk, or whole milk over cream, or milk at all, depending on the particular varietal, origin, roast, grind, temperature.
I would argue the opposite, that non-homogenised milk makes no sense in this application - it's a toss up whether you'd get skimmed milk, cream (of an unpredictable fat %), or where in between.
(It has it's uses though, it's not that common in the UK, but I find it vastly better for making paneer for example - homogenised milk splits to a billion tiny wispy solids that don't set together well, leaving a crumbly texture; non-homogenised gives a much better mix and far bigger bits that hold together well.)
