I'd love to read some recipes, tips and tricks on using raw milk, making yogurt, cheese, butter, etc. I'm a raw milk newbie ... just joined a co-op and have raw milk and cream ... so what do I do with it besides drink it?
If you have access to goat milk, chevre is the absolute easiest cheese in the world. Take milk, add tiny bit starter, 1/5th drop rennet, let sit overnight, strain for a day. The end. Nice, huh? Not to mention that a gallon makes at least two pounds, but the storebought chevre retails for $20/lb around here!
The best website that I've ever found for cheesemaking/dairying is:
I have several books on cheesemaking, but this site outdoes them all, mainly because they aren't selling anything, and most of the cheesemaking books out there are by folks who have a business selling supplies, so they try to sell you more stuff than you need.