Posts Tagged ‘cultured butter’

Browned Butter Buttermilk Pie Crust

There are two schools of thought on pie crusts: One is that the crust should be a neutral vessel that adds a little texture and flavor, but otherwise supports the filling. The other thought is that the crust is the real star—flakey, nutty, sweet, salty, spicy—whatever the flavor profile, the filling supports the crust, not the other way around. Read more ›

Cultured Butter

My mother got me a classic butter churn for Christmas. Whoopie!  Only problem? I need a cow. (Not to be confused with “having a cow,” as my daughter likes to say.) Every time I make a cultured milk product like yogurt or cheese, I wish for a cow of my own, though I’m not sure the City of Minneapolis will go that far for urban agriculture.  Read more ›

A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Cheese, Dairy & the Like

A Cheese Makers Guide to Tofu
Browned Butter Buttermilk Pie Crust
Buttermilk Vanilla Panna Cotta
Cow Milk Feta
Creole Cream Cheese
Cultured Butter
Cumin Jack Cheese
Curry Spiced Tofu
Greek Yogurt
Homemade Kefir and Pancakes
Just Toast, Part 1
Just Toast, Part 2
Making Blue Cheese at Home
Mascarpone Cheese
Paneer Cheese
Peach Yogurt Fruit Leather
Radish Dill Cream Cheese
Single-Serving Crockpot Yogurt
Unmolded Cumin Jack Cheese

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