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. More

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! More

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! More

Any hardcore cheese lover will tell you that raw milk cheese — that is, cheese that is unpasteurized — is better. Hands down. No question. Not even worth a discussion.

So if raw milk cheese tastes so much better, why oh why would cheesemakers choose to pasteurize? What are the advantages, and are all forms of pasteurization created equal? More

We heard about a new kind of custard the other day. It's called a posset, made from just cream, sugar, and whatever flavorings you might like. And it turns out that it's not at all new! In fact, it's one of the oldest versions of custard around. New or old, this sounds like the perfect dessert for us. More

Now here's an interesting tip! Do you know dulce de leche? It's a creamy, golden and gooey sweet topping made of milk and sugar boiled down. We like to make it from scratch, but lots of people make it with sweetened condensed milk, boiled in a pan. Taylor, a food blogger, says he has discovered an even easier way. More

Infusing flavor into cream or whole milk is one of the easiest ways to get a little extra flavor into a cake, custard, or any other dessert that uses even a little dairy. Want a note of cinnamon in your cupcakes? Or lavender in your crème brûlée? Here's how! More

Every so often, we come across a recipe that asks us to scald the milk before adding it to whatever custard or bread recipe we happen to be making. This always seems like an annoying extra step without an obvious function in the recipe, so we started wondering: is it really necessary? More

Do you know where your milk comes from? Whether you're trying to eat local or just curious about the origin of your milk, yogurt, or cottage cheese, the site Where Is My Milk From? will help you identify the city, state, and dairy where it was processed. More

We love a bit of creamy foam topping our morning coffee, but haven't really wanted to invest the funds or the counterspace in an actual milk steamer. Here's how we get around it with just a jar and a microwave! More