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Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Cook the Book Kate Williams 7 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Serious Eats Kate Williams 10 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Video: Turkish Goat's Milk and Yogurt

Daniel Klein 2 comments

We knew when we embarked on our trip through Turkey that we had to do a story about yogurt. Our search led us to a family on the Black Sea that graze organic goats along the coastline. They has been living in the city for the majority of their lives and the son wanted to get back to the land. So they returned to their family home and raised goats as their parents had. More

Market Tour: Meet Ploughboy, Colorado's All-Local Market

Market Scene Niki Achitoff-Gray 1 comment

It was day five of their cross-country road trip when Kerry and David Nelson rolled into Salida, Colorado. They'd just taken a year off from their life in Philly to travel the country, and finding a place in the Southwest where they could eventually lay down roots wasn't far from their minds. It turned out to be an easier process than they could've imagined—for the Nelsons, Salida had it all: a thriving, receptive community, an active arts scene, and a stunning mountain vista. More

Serious Cheese: 3 Unusual Goat's Milk Cheeses to Get You Hooked

Serious Cheese Stephanie Stiavetti 3 comments

Goat's milk has a very specific flavor. Many would call it tart, and there are countless simple goat cheeses that play up this personality trait more than anything else. True goat cheese lovers, however, understand that goat's milk can carry with it a symphony of characteristics ranging from grassy to meaty to an especially subtle sweetness that rewards those attentive to its nuanced flavor. It's these traits that we're focusing on today. More

Farmhouse Cream Cheese from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite. More

Farmhouse Cream Cheese from 'Mastering Fermentation'

Serious Eats Kate Williams 2 comments

If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite. More

A Quick Guide to Cheese Shopping: How to Understand the Differences Between Mass-Produced and Specialty Cheeses

Serious Cheese Stephanie Stiavetti 20 comments

While there are many ways to classify cheeses, it's important to properly categorize different varieties by how they are produced. How is a novice cheese lover supposed to tell the difference between a mass-produced cheese and a farmstead cheese? (Besides the prettier packaging?) Here's a quick primer for you. More

Iceland: Behind the Scenes Tour of a Skyr Factory

Erin Zimmer 5 comments

Skyr is right up there with volcanoes and Björk as being one of the most Icelandic things I knew about before visiting Iceland. Wonderfully thick and creamy, skyr tastes somewhere between tart Greek yogurt, crème fraîche, and soft-serve. And Icelanders have been eating it forever; there are even medieval literary records of skyr being eaten in the Sagas as early as the 11th century. So, despite its recent boom in the yogurt market, skyr ain't just a new fad. Let's see how that Viking mjolk (Icelandic for "milk") becomes skyr! Take a tour of a skyr factory with us. More

Los Angeles: Top Notch Eggnog from Broguiere's

Drinks Katie Robbins 5 comments

Sure, the temperature dips a few degrees and there's the occasional Santa on skates blazing down the Venice boardwalk, but the real indication that it's holiday season in Los Angeles is when Broguiere's eggnog begins showing up on grocery store shelves around the city. More

Cream Cheese and Chive Pastry Pinwheels

Serious Eats Max Falkowitz Post a comment

Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and... More

Milk Mustache: Cocoa Metro Chocolate Milk

Drinks Liz Bomze Post a comment

The question: If you could have only four beverages (in addition to water) for the rest of your life, what would they be? One of my picks is definitely chocolate milk. More

Milk Mustache: Ronnybrook Farm's Coffee Milk

Drinks Carrie Vasios Mullins 2 comments

Are you one of those people who likes to stir their ice cream until it starts to melt, waiting eagerly to spoon up the deliciously sweet ice cream soup? I am, which is one reason that I love Ronnybrook Farm's Coffee Milk ($1.75). More

nymilk Organic Milk Available at Eataly and Fresh Direct

New York J. Kenji López-Alt 14 comments

Last Thursday morning, Dean Sparks, a dairy farmer from upstate New York stopped by the office with some cheese, eggs, and milk. They come from nymilk, a New York state consortium of around 35 upstate organic dairy farms that... More

How the USDA Is Making Us Eat More Cheese

Leah Douglas 25 comments

The United States Department of Agriculture (USDA) has many responsibilities in overseeing the national agricultural industry. One of its most relevant duties is to provide accurate nutritional guidelines to Americans. The USDA formulates the food pyramid recommendations and oversees national food assistance programs. As an extension of these responsibilities, the USDA works to publicize healthier eating habits in an attempt to address our national health crises. Or at least, that's what we think they do. More

The Future of American Cheesemaking Is in Vermont

Serious Cheese MartinJ 11 comments

Twelve years ago, two brothers, Mateo and Andy Kehler, bought a farm in Greensboro, Vermont and set out to make beer; it's a good thing they failed. Then they tried their hand at tofu, and it's a good thing that didn't work out either. This isn't schadenfreude; what happened next is that the Kehler brothers turned their attention to cheese. That worked out really, really well. In a mere decade, they have gone from novices to leaders in one of the one busiest cheesemaking states in America. More

How to Make Yogurt

How To Kumiko Mitarai 32 comments

I started making yogurt to put an end to my ever-expanding collection of plastic containers. I found that a pure and delicious yogurt—without the added thickeners, flavor and color enhancers, and large amounts of sugar or corn syrup found in many store-bought brands—is not hard to make. Now I'm hooked. See how it's done and you might be too. More

Honey Ice Cream

Serious Eats Kumiko Mitarai 1 comment

The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. More

Seriously Meatless: Southwest Mac and Cheese With a Cornbread Crust

Serious Eats MichaelNatkin 3 comments

Macaroni and cheese is great to make for dinner parties that include kids. I like to make two batches: one with a simple and classic cheese sauce, and the other with big, bold flavors. Today's recipe is for a Southwestern version packed with three kinds of peppers (roasted poblano, Hatch, and red bell) and topped with cornbread crumbs instead of the standard breadcrumbs. More

Learning About Cheesemaking and Raw Milk from Two Dairymen in Alabama

Carson Poole 9 comments

I'll be honest, before I talked to David Wright and Corey Hinkel, I would have bet my life that you couldn't find something like the artisan dairy operation they run in a place like Northeast Alabama. But a conversation last week with the duo shattered my Northerner-biased expectations and has given me a mind to visit the Heart of Dixie. They're churning out Gouda, Cheddar, Abodance, and an Asiago cheese they call Wanda. More

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