If you have the means to go, I highly suggest taking Linda Conroy’s cheesemaking class. She teaches through the Driftless Folk School in Viroqua, WI, but also in Madison and around the country. The basic class covers cultured milks and butter, kefir, feta, mozzarella and more. I came home with a Piima starter that I dutifully prepared upon arriving home. I never thought I would be wishing for more milk to play with.