I've been prowling around this site for about a week now, but this is my first post!
I'm wondering, how many days from milking can cheese still be made? I assume this is a highly subjective question, and for highest quality, milk should probably be used immediately. However, I'll be using milk from only one cow (and a couple goats when blending), and I'm curious as to the batch size I'll be able to do. For instance, can I save milk all week and then make one big batch? How about two weeks?
I'd like to thank everyone for all the great info on this site, it's remarkable.