Is there a book that covers the entire process for making butter and cheese?
We need a "how-to" book that defines words like "clabber" and "churn" as well as mile-markers in the process. For example, if it's "supposed" to smell sour at some stage, make sure we know that. If you have to wait to put the salt in until a certain stage, tell us when.
We probably will start with Raw Cow's milk, but could work our way up to goat's milk as well.
Thanks for the help.