Anyone know where to buy a fermenter here (Aka Yogurt maker)?
Yes I do, and i’m not going to tell you … but you can make it yourself, cheaper 
How can I make it myself.
What’s the purpose of the thing?
Making yogurt.
Ha! 
You can buy the fermenter in any store that is specialized in baking accessories, or you could buy a thermos bottle and heat up your milk, mix in the culture, poru into the bottle and keep for about 6-7 hours (or as long as needed) … voila yoghurt. 
Or you could buy a (big) plastic container (box), and put a lamp inside (25-40W), this way you can keep the temperature around the needed 40-45C.
A cooler box can be used too, is insulated and works better. For a small one you could use a 15-25w bulb.
you can also use a rice cooker set to the keep warm position( plugged in, switch off). this keeps it right at 110-115 (40-45 C).
keep the lid off and just set it in another container.
Works for me anyway.
How about making maas? It’s much easier and cheaper?
Ek weet nie vir wat hou die mense van hul fieterjasies nie.
didn’t think of that one yet, but an oven with a lamp put inside would also do, or a gasoven with the stand-by flame on
[quote=“Rinkals”]How about making maas? It’s much easier and cheaper?
[/quote]
Maas? :help: never heared about it.
But if you have a bread machine, some can also be used as a yoghurt maker.
[quote]Take a litre or two of farm fresh milk, leave in container on counter top for a day or two, The milk will separate from the water and become gel-like (called maas)
[quote=“Rinkals”][quote]Take a litre or two of farm fresh milk, leave in container on counter top for a day or two, The milk will separate from the water and become gel-like (called maas)
Millions of people do it daily without any problems. The hormones they feed cows is a much bigger threat than anything else.
I’ll stick to yogurt, thanks though.
I don’t understand how drinking two-day old milk is worse than eating two-year old cheese, but I respect your pouint of view.
It’s different, believe me.
So is sourdough bread and maas. Both are started with a natural ferment but … sourdough is baked and thereby sterilized.
Maas is not.
i’m trying to come up with something you eat that’s not sterilized. Give me some time.
So it’s called maas in SA? Interesting.
Little Miss Muffet
Sat on a tuffet
Eating her curds and whey
Along came a spider
That sat down beside her
And frightened Miss Muffet away.
My old man loves the stuff but it makes me gag.