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Raw milk is a wonderful product to have access to. This past year, my mother started using a raw milk pick‐up service. Every Wednesday, she gets a gallon of raw milk from a local dairy co‐op. Not only do we get milk this way, but we get fresh cream as well. We pour off the…
Buttermilk. It instantly brings visions of hot, fluffy pancakes and fresh-baked biscuits to mind. People love to cook with buttermilk, as it enhances almost any dish with its tangy taste. However, many people aren’t aware that the buttermilk they purchase in the grocery store is a processed version of the real stuff. Making your own…
Homemade butter is incredibly easy to make. All you need to make butter is heavy cream and turbulence. There are multiple methods of making butter and people have been doing it for thousands of years. We used to use our vintage churn from the 1920s which is sadly on its last legs. Theses days, we’ve been…
Compound butter, also known as flavored butter, is incredible easy to make. It can instantly transform any meal. You can make savory or sweet butters – the flavor combinations are endless. All it requires is fresh butter, a few utensils and flavorful ingredients of your choice. My personal favorite is a simple, salty herbes de…
Beurre manié is one of the great secrets of traditional French cooking. I’m always surprised that this technique isn’t more commonplace, due to it’s quick and easy preparation. Meaning “kneaded butter”, beurre manié is used to thicken sauces and soups. Comparable to a roux, beurre manié is a mixture of equal parts flour and butter.…
Browned butter is one of those special ingredients that can enhance almost any dish, from baked goods to vinaigrettes to roasted vegetables. In French, browned butter is called beurre noisette (hazelnut butter) and for good reason. Browned butter has an unmistakably nutty aroma. When you make browned butter, your kitchen will fill with the heavenly…
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