[Cheese] powdered milk

[Scott]

Has anyone tried to make cheese with double strength milk?  When I was 
in college and made yogurt, I often would "fortify" my store bought milk 
with a little dry milk powder to get a thicker, creamier yogurt.  Now 
that I'm trying my hand with cheese, I wonder what the result would be 
if I increased the strength of the milk by doubling the amount of 
powdered milk I use, without increasing the water.

I would guess I'd get more curd with less whey, that needs less time in 
the press, but the same amount of aging.

Scott