Everything dairy, explained plainly.

DairyCraftPro covers the whole path from raw milk to a finished product. Start with milk itself: its composition, fat and protein, density, somatic cell count and how pasteurization works. From there the cheese guides walk through cultures, rennet, cutting and cooking the curd, salting and maturing, and the yogurt guides explain fermentation, acidity and how to keep mold and bacteriophage out of a batch.

Every guide answers one practical question with the temperatures, times and percentages you need, so you can follow it at the stove or at the vat. You will also find step-by-step makes for Dominican cheeses such as queso de hoja and queso de freír, and newer guides on butter, UHT milk and putting whey to use.

When we find an error, or a reader reports one, we correct the guide. Every guide is being translated into Spanish as well.