Welcome, your place sounds very productive and busy.
What a shame about the milk, I guess you've hunted around for a dairy you could source milk or a person with a cow or goats?
I had problems drying garlic here last year due to all our rain. I was using a dehydrator and it took about five days to dry the cloves, I didn't think they'd ever dry with our high humidity.
I bottled some apricots in brown sugar the other week and think given some time in the bottle they should turn out beautifully.
I've just got a thing for eating Haloumi cheese so that's another on my list, I think I'll get the cheese links book for their recipe. I've got the Rikki Carroll book and to be honest the only one I made was the 30 min mozzarella. The mozzarella I always stress is okay for toasted sandwiches or pizza but as a good mozzarella it needs to be made with starter and done the long way, which then the whey is perfect for the best whey ricotta.
Look forward to getting to know you on the forum.