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I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds.

I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk?

The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds. I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk? The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

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[–] • 1 pt

Thank you. These were some ideas I had, I'll have to research the yogurt. I just wasn't sure how long it'd last in the fridge, and I knew freezing it with the cream wouldn't be the best option.

[–] • 1 pt

Fun trick with yogurt - if you put it in the freezer after you make it, it gets thicker and creamier afterwards.