cheesemaking

The thinking is that even the water in the milk may have other commercial value apart from just the cheesemaking, or at a minimum can be captured and used in lieu of needing an additional water source.

I am, however, looking for a good source of fresh milk for cheesemaking).

I really wish I could buy raw milk for hobby cheesemaking.

Amateur cheesemaker here - coincidentally the research side of commercial cheesemaking is already doing very similar things because separating milk into its constituent components is more profitable than actually making cheese.

Now that I have a source of raw milk (it helps to live out in the sticks, surrounded by small farms), I plan to get started cheesemaking soon.

If you compare software to another industry like cheesemaking for example, if you're a cheesemaker and you want to make your own milk, the next step is to buy the whole farm and then you have to figure out what do do with the meat (wastage).

As I creak and grunt into my mid-forties, I find a major concern of mine is my mind growing stale and stiff like an old slice of bread, and a good random deep dive into cheesemaking or the different uses of tofu in traditional Chinese cooking might help stave that off.