I _think_ this book is a useful overview of working with dairy products. I got it out of the library, and three weeks isn't long enough (particularly as I'm not all that interested in making butter, and already have a system for making yogurt). There's some very good discussion of what happens when you work the milk (churn it, add coagulators, add cultures...), and a decent discussion of necessary equipment and materials for making cheese. But I haven't gotten around to actually making any, and I have to return the book. I might get it out again, and start more quickly next time. ( )