Apartment Therapy Tagged: dairy

Food Science: How Butter is Made

A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess....

Tip: Make Butter By the Pound in a Stand Mixer

We are huge fans of making butter at home. Making your own butter is so fast and so easy that we often make small batches of table butter for maximum freshness and taste. But we've also been making ex...

The Way Milk Should Be: A Visit to Snowville Creamery
Farm Tour

We seem to spend a lot of time bemoaning the state of food in America. There's so much that isn't the way it ought to be that sometimes we forget to celebrate and appreciate places that are producing ...

Cheese Vocabulary Lesson: Farmstead
The Cheesemonger

In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...

Food Science: Why Lemon Makes Milk Curdle

When we first got curious about this question after making Jamie Oliver's chicken-in-milk recipe, we had no idea how complicated the answer would turn out to be. It definitely requires a trip back to ...

Good Question: What Can I Do With Unsalted Butter?

Here's an interesting question from Victoria. I love to use real butter in my baking, and when I shop I usually buy one salted butter, and one unsalted. But, as unsalted butter isn't as common in ingr...

Good Question: How Do I Use Ghee?

We recently received a question from a reader who had bought a jar of ghee. She was curious how long it would last in the fridge, and what she could use it for. Sara writes: I also got a jar of ghee; ...

Milk by Anne Mendelson
Book Review 2009

We've been slowly savoring this book for several weeks now, reading a few lovely snippets before bed and poring over recipes during breakfast. It's started to feel like a constant companion - always r...

Get Your Glue Out of My Cheese!
The Cheesemonger

Let this post serve as warning for one of the more disturbing phenomena we've heard in awhile: MPC. It may sound like an acronym for the newest in digital music technology, but it actually translates...

Harvest Spotlight Roundup: Four Recipes with Feta Cheese

October is Harvest Month at The Kitchn! During Harvest Month we're trying to show how eating frugally and eating well are not mutually exclusive. We're spotlighting some of the best local, seasonal pr...

Food Science: What is Pasteurization?

Last week we talked about how milk is homogenized and what that means for its nutritional value. This week, we talk about a related issue: how milk is pasteurized and why!...

Food Science: What is Homogenization?

Kathryn's post about the cream on top of non-homogenized milk made us curious about what's going on with the homogenized milk most common in grocery stores. Let's take a look!...

Top Five Things to Do with Ricotta

There was a time when we'd use a cup or two of ricotta for a specific recipe and scratch our heads over what to do with the rest. Not wanting to waste it, we started adding spoonfuls to our everyday r...

Straus Family Creamery
Sonoma County, CA

If you've shopped at Rainbow Grocery or Bi-Rite Market, you've probably seen those glass bottles with the cream-top milk and creamer. Most likely, they came from Straus Family Creamery in Sonoma Coun...

Daily Scoop: Blue Cheese Ice Cream

In light of the news earlier today about a new show sending up old episodes of Martha Stewart's TV shows, we thought we should feature just one more recipe from Martha in today's Daily Scoop. Blue c...

The Vermont Butter & Cheese Company

Allison Hooper, co-founder of the Vermont Butter & Cheese Company was the first person I met when I landed in San Diego for the Fancy Food Show; we were staying in the same hotel and shared a ride fro...

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Posts tagged “dairy”