Say hello to the newest addition to our liquor cabinet! This rather improbable combination of vodka and milk makes a liqueur so smooth and perfectly sweet that you'll want to sip it straight. Get the recipe, our review, and some ideas for using this sweet liqueur below.
Those of us who are not vegan or lactose intolerant rarely have reason to search for alternative milk, and if we do, we probably stop at soy. But almond milk is also pretty widely available—Whole Foods markets its own brand by the gallon. If you've never had it, here's a (completely subjective) verdict from a non vegan.
Looking for a lighter alternative to eggnog this holiday season? Something rich and boozy and fragrant, but without the heaviness cream and eggs? How about this tasty new recipe made with whole milk, the Drambuie White Nail?
You may be surprised. And the answer might even help justify your spending a lot on really nice cheese; more raw material goes into making cheese than you think. Here's betting that you'll start appreciating each morsel just a little bit more.
Get the answer, plus other cow, sheep, and goat milk musings, after the jump.
I believe I finally had my stinky cheese moment. It's a defining one in a cheesemonger's career, and I've been waiting for it, ever since hearing that a former boss of mine once cleared a subway car with her cheese bounty. I thought that was cool.
Last week it came without warning, and in that instant I realized, unequivocally, that the cheese was the boss of me, and most certainly not the other way around.
We are constantly confusing these two ingredients, especially when we're at the grocery store trying to remember which one our recipe calls for. Besides the fact that the cans look nearly identical, we can't get over the simple logic that "evaporated" and "condensed" sound like two sides of the same coin to us. See? Highly confusing.
We've been making our own yogurt for about a month now and we don't think we'll ever go back. Not only does it actually save us money, but the yogurt is seriously good. The method we've adopted is very basic - no special ingredients or fancy incubating equipment required. We had no idea homemade yogurt could be this easy!
I was recently invited by the California Milk Advisory Board to tour Clauss Dairy Farms in Hilmar, CA. I think it is important to approach food with a farm to table curiosity — to ask where it comes from and how it is produced. At Clauss, I saw how the cows lived and how they were treated, and I even got to pet them!