gin wrote:How RUDE to call my post SPAM.
I agree. I'm not sure what else was expected in the fermented foods section.
gin wrote:I would like to know how to make cheese and butter with it. Do you know how?
I made a few cheeses a long time ago. I'll tell you what I remember and hope it helps, if it sounds like something you want to do be sure and check over my info with a real book.
Keep in mind I was not starting with yogurt, so your guess is as good as mine for much of this transfers. I didn't reply initially because I'm light on the details with milk and have zero experience with fil mjolk.
Process began by keeping the milk warm on the stove and letting it sour / curdle for something like an hour. Then the curds were cut and the whole bit strained out to separate the curds from the whey. I was more interested in hard cheeses so I dumped the whey but in other cheeses you use it. Hard cheeses are also pressed, so once the curds were strained out real well they were wrapped up and put into the press to get out as much whey as possible. The whole bit was sealed in wax and tucked away (a lagering fridge might be perfect for this). That's a very rough overview as I remember. There were a couple things to add, such as rennet, also.
As for butter I was under the impression this was simply a matter of mixing the milk (or presumably fil mjolk in your case) at a low speed for a long time. One of those electronic ice cream makers would probably be a neat little adaptation for this. Let me know if you learn any more about it because now you've got me wondering if I should try to make some organic butter at home.