Re: Fermented Butter - The Serialis Layered head killer

20+ years ago it was possible to make a "sour milk=fermented milk; in English probably butter milk" by letting it stand overnight or for more time as needed

it was also possible to make a delicious home made cheese (=tvaroh; in English quark) from the same fermented milk

around the same time in Canada it was impossible to do this from store bought milk - the milk would go bitter and never would ferment

I am not sure how now but I am guessing even the milk production in Europe did change and i wonder if this is still possible (to make fermented milk)