Butter, Cheese and Whey Cheese
For over 2,000 years, the farmers of Örnsköldsvik have had cows, goats, and sheep. In addition to meat, skins and wool, the animals' milk was used.
The animals were milked morning and evening. The milk was poured into trays. When the milk has stood for a while, the fat, the cream, floats up to the surface. The cream is removed, and butter can be churned from it. You can try it yourself by whipping regular cream until it becomes butter.
Pour the milk into a saucepan and heat it to lukewarm (about 37 degrees). Remove the pot from the heat, add the rennet, stir, and let the milk stand. When the milk has solidified, and become curd, you cut it apart and pick it up in a strainer and squeeze out the liquid. Now you have a cheese ready to be stored.
Of the liquid that remains after you have scooped out the curd, you can boil whey cheese. The whey needs to simmer over the fire for several hours. Stir it a little now and then, to make sure it does not burn.