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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

All About Milk Foam and Coffee

Drinks Meister 9 comments

If it weren't for foam, what fun would espresso with milk be? (Not very.) Today, we honor the magic of foam by sharing a few facts about its creation, its deliciousness, and why not all of it is created equal. More

5 Facts About Nondairy Milk and Coffee

Drinks Meister 11 comments

Nondairy milk can't seem to get no respect. Today we pay it some attention. Far from being the worst thing you can add to your coffee (I'm looking at you, Splenda), nondairy milk is actually pretty fascinating stuff, and it can be totally delicious in its own right. More

The 4 Fundamentals of Latte Art

Drinks Meister 2 comments

Want to pour pretty latte designs? Here are the four most basic principles to practice. More

Which Milk Is Best for Coffee?

Drinks Meister 16 comments

Not all coffee is created equal, and neither is the milk that goes in it. What do the differences between types of milk mean for your morning cup? 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

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

PDT's Cereal Milk Punch

Serious Eats Jaclyn Einis 1 comment

Corn and grain whiskey, plus honey liqueur, showcase the grainy goodness of Momofuku Milk Bar's cereal milk in PDT's splendid Cereal Milk Punch. More

Pepper Gravy

Serious Eats Joshua Bousel 1 comment

Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies. More

DIY Rice Milk

Molly Sheridan 9 comments

While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go. More

DIY Rice Milk

Serious Eats Molly Sheridan Post a comment

While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go. More

DIY Cultured Buttermilk

Molly Sheridan 10 comments

By culturing your own, you can have exactly as much buttermilk as you need each week—fresh and as creamy as you like, no extra additives. More

DIY Cultured Buttermilk

Serious Eats Molly Sheridan 9 comments

Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience. More

Cereal Eats: What's the Best Milk for Cereal?

Leandra Palermo 39 comments

It all started last week, when our wonderful little neighborhood market Nolita Mart ran out of the 2% version my favorite milk for coffee. Between the choices of skim and whole, I choose the full-fat version, albeit a little nervously. For the past few mornings, my coffee has been rich and creamy and pretty much perfect. What white magic is going on in there? Is whole milk the answer for cereal too? More

Milk Tea Sherbet

Serious Eats Max Falkowitz 6 comments

This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of tea. More

Amazing Pasteurized Milk from The Grey Barn and Farm, Chilmark, MA

Drinks Liz Bomze Post a comment

Before I get into why this is the best pasteurized milk I've ever had, I should backtrack and say that I love raw milk and have long been a fan of Mermaid Farm, which for years was Martha's Vineyard's lone source of unpasteurized milk. But the pasteurized milk that Grey Barn and Farm proprietors Eric and Molly Glasgow and their herd of Dutch belted cows are producing in Chilmark, MA is astonishingly good. More

Phirni (Indian Rice Pudding)

Serious Eats Denise D'silva Sankhe 6 comments

A well made phirni will always highlight its star ingredient, rice, while the other delicious ingredients gently follow. More

My Thai: Thai Coconut Custard Dip (Sangkhaya)

Leela Punyaratabandhu 4 comments

Sangkhaya is essentially crème pâtissière albeit slightly runnier. It's made with coconut milk (or a combination of coconut milk and milk) and meant to be slathered on warm bread or served as a dip along with bread and sometimes fried crullers. More

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