We are using this book right now to experiment with raw milk. Today we learned our first lesson -- if the recipe gives you temperatures in farenheit, it is best to use a thermometer that is calibrated for farenheit. We accidentally used a centigrade thermometer and got the milk fairly hot! Alas. But so far our queso blanco smells good and brief tastes have been yummy.This book seems to be "the cheese-maker's Bible", and I would agree. All questions we had were answered in this book. I'm going to get our own to keep!