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 ...
Here's a really old-fashioned breakfast we have been savoring this week: slightly dry biscuits, warmed up, doused in milk with a sprinkle of sugar. It's warm, comforting, nursery-style food for cold m...
It's happened to all of us at least once. We're heating milk for a sauce, or oatmeal, or any number of things, but there are just a few bubbles around the edge. We turn away for just a minute to do so...
If you've ever had the privilege of driving to Branson, Missouri there's a good chance you've driven past Osceola Cheese. There's billboards for miles and miles around and planning to visit is at ...
It's easier than you think. Promise. Like most cheese, all it takes is 3 ingredients: Milk, an acid — in this case, white vinegar — and salt. Ready, set.......
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....
Look closely. It's as if I had a premonition that this cheese was rip-open-worthy. See those tear marks on the packaging? They're for good reason: if you had a hunk of this, you'd be opening it as fas...
Between the shifting daylight hours and a few intense work projects, we've been suffering a series of sleepless nights lately. When it's heading into the wee hours and we're wide awake, sometimes it h...
Or maybe we should say, All About Cow Milk and Cow Milk Cheese. (It just wasn't as catchy.) What are the properties of cow milk and to what kind of cheese does it lend itself? Herein, a brief primer o...
Here's one more product from the department of things-that-don't-need-any-more-sugar-added-to-them-thank-you-very-much: Fizzy bottled milk with, of course, an extra scoop of sweetness. Coca-Cola is cu...
For us, the chewy skin that forms on the top of puddings has always been a special treat. It actually wasn't until culinary school that we learned it wasn't as universally desirable as we'd thought! W...
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 ...
The recipe comes to us from Milk by Anne Mendelson, and it was the hands-down favorite from all the recipes we tested. Whatever it lacks in visual attractiveness, this dish definitely makes up it for ...
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...
We're in the middle of reading Milk by Anne Mendelson (full review to come soon!), and have naturally found ourselves becoming curious about the milk we buy for drinking fresh and for using in our coo...
We're big tea drinkers, so yesterday's Chicago Tribune got our attention with a list of nine things to "unlearn" about the stuff. For instance, there might be some good news for those of you who like ...
The other night I was looking for something warming to sip and decided to try out a recipe from a cocktail book brought back by a friend on a recent trip to Belfast: The Merchant Hotel Bar Book. As I ...
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!...
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!...
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...
Browsing through the organic aisle of our big-box grocery store the other day, we did a double take. Something seemed out of place. We scanned again, then found it: a familiar milk carton on a shelf. ...
Recently, we got into a debate with someone about the correct time to add milk to tea; before or after steeping the tea? What do you think?...
Here's a head's up for our Ohio readers. See that lovely logo on the milk carton above? Look for that - it will lead you to some of the best milk you've ever tasted. ...
So, have you seen the new milk jug yet? What? You didn't know there was a new milk jug? Indeed there is. But if you don't shop at larger retailers like Wal-Mart and Costco you may not have seen it yet...
You'd probably think otherwise, but raw milk doesn't taste too different from pasteurized milk. In its liquid form it actually shouldn't. Good raw milk should be as clean as - or, arguably, cleaner th...
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