I've used farmer's market milk but not raw unpasteurized etc. milk. It's not a big issue for me, though I'm completely disinterested in milk on its own. Most ch

I've used farmer's market milk but not raw unpasteurized etc. milk. It's not a big issue for me, though I'm completely disinterested in milk on its own. Most cheese is probably made with relatively unremarkable milk, though. For cheese-making, I recommend starting with paneer / farmer's cheese, rather than aged cheeses. Gradually heat milk in a big pot, stir in a curdling agent (such as lemon juice), let it separate, then wrap the curds in cheesecloth and let them drip, maybe press them after. Real directions will be more specific (the book I linked has a great intro!), but that's the gist. Paneer is great fried with spinach and/or scrambled eggs. Also, try making bread with the whey. Homemade yogurt is also good, particularly if you strain it a bit to thicken it ("labneh", among many other names). Buttermilk is even easier, since it's less finicky about being kept warm, and it's fantastic for baking - soda bread with lots of rolled oats, pancakes, etc. Having a lot of large jars helps; I've accumulated a bunch of half-gallon (~2L) jars from honey used for meadmaking. They're incredibly versatile. I really like _On Food and Cooking_ as a reference, though it doesn't inspire me the way _Wild Fermentation_ does. I also wholeheartedly recommend John Thorne's books, particularly _Pot on the Fire_ and _Outlaw Cook_. The newsletter is good, too, if a bit sporadic these days.