Charles Kelm wrote:I expect to continue getting a couple of gallons a month (or more) of inexpensive ($2/gallon) raw milk. I have been making lemon cheese (just heating the milk to 100 degrees, adding a cup or so of lemon juice per gallon and hanging the curds in cheese cloth for a few hours. It's good, but a little boring. I'd like to make something more interesting, but not too terribly difficult in the future. Have you had any success with things a little more exotic than lemon cheese? Also, what are some ideas for using up the whey? I made some lacto-fermented pickles yesterday with a half-tablespoon per pint. I've made bread with the whey in lieu of water. Any other ideas?