Thank you for your advice. I saw that Cheryl talking about it in another thread. I understand it's very laborious and that the standards to make cheese for sale are very strict. I've found someone in the area who can help me if I end up purchasing some milch cows.
Tele,
Here are a few sites to help you along. Hope they're of some help.
http://www.leeners.com/cheese.htmlhttp://www.thecheesemaker.com/cultures.htm (supplies not too expensive)
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.htmlhttp://schmidling.com/cres.htmOh, yes cheese is labor intensive. And if you live in a cooler climate,
it's easier to make cheese in the warmer months, it's easier to keep the temperature of the milk/curds constant between 80 and 90 degrees. If you try making cheese in the cooler months, try using heating pads. Yes, it sounds funny, but it works.