Three gray, rainy, cold days in a row demand action.
A bowl of yogurt topped with warm plums would be delicious and pretty. Here’ how I did it. … read more
Stewed Plums & Yogurt
May 29th, 2009 / comments 2
Raw Milk Yogurt
May 16th, 2009 / Comments 1
At the Norwich Farmers’ Market this morning I stopped to chat with Kathy Barrett from On The River Farm, my source for local, organic, raw, Guernsey milk. With half a gallon, I can make yogurt for the week and have enough milk to last til next Saturday’s market.
Yogurt is extraordinarily simple to make. Here’s how I made it. … read more
Butter in the Kitchen
May 9th, 2009 / comments 3
Turning heavy cream into butter isn’t difficult. In fact it can happen when you are whipping cream to top strawberry shortcake and the telephone rings. The gift of two quarts of heavy cream was a perfect excuse to make butter.
I used my KitchenAid mixer to whip the cream until the butter was massed on the blade leaving a pool of milky buttermilk in the bottom of the bowl.
I poured out the liquid and rinsed the butter by adding a glass of ice water to the bowl and turning the mixer on low then pouring out the milky water. I repeated this process until the water remained clear.
The last step was to knead the butter over a bowl in order to get rid any water trapped by the butter. That done, I shaped the butter into balls, topped each ball with a viola, wrapped the balls in waxed paper and put some in my refrigerator and delivered the rest to friends with wishes for a Happy Mother’s Day.
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