Will milk produce more curds if you add additional protein and fat content?
I am not sure what "more curds" means, or how to answer that.

You can enhance the firmness of fermented/curdled dairy products by adding milk proteins (such as non-fat dried milk), because there will be more protein to interlock and form the gel that is characteristic of yogurt, creme fraiche, sour cream and so on.

The fat does not directly participate in curd formation, but is interlocked within the complex colloid that is formed during the fermentation or acidification from the casein.

Milk fat has unique characteristics which will not be matched by another fat, most importantly:


Its flavor
Its melting point


Furthermore, it is emulsified into the continuous liquid phase and so evenly distributed throughout the resultant cheese or curds or yogurt or whatever you are making.

While not impossible, you would have difficulty integrating another fat into the liquid phase in a smooth, emulsified manner.