Homemade herb salt, self-made liqueur, and home-flavored vinegar are very popular. Heidi Thaler, who lives in Weitnau in the Allgäu region and is the mother of three young children, has long discovered her talent for homemade goods. She is now successfully experimenting with cheese, butter, and yogurt produced in her own kitchen. The idea came to her during a cheese breakfast. It can't be that difficult; our ancestors made butter, cheese, and cream with the simplest means, and even grandmothers had their tried-and-true tricks and tips. So, let's get started with the cheese! In the Thaler household, there is now a lot of homemade goodness that is affordable, ecological, particularly tasty, and loved by both young and old: cheese and quark, vinegar and mustard, juices and syrups, liqueurs, raisins, pesto, and more. In her book, the author describes the fundamentals of production in seven chapters.