Dairy Milk In Skills
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Neufchâtel & Cream Cheese: What’s the Difference?Skills
They're always right next to each other at the store, in nearly identical packaging. Here's the real difference between these creamy cheeses.
Mar 1, 2021
How McDonald's Cheeseburgers Helped Me Fall Back in Love with Cooking
Personal Essay
It all started with a tip from Chrissy Teigen.
Feb 26, 2021
A Brilliant Tip for Softening Butter in 2 Minutes or LessSkills
No more buttery messes in your microwave!
Feb 24, 2021
Here's How to Use Brown Butter in Any Baking Recipe
SKILLS
Hint: Just add water.
Feb 18, 2021
How To Store Cheese: What to Do When You Get It HomeSkills
Because you don't want to ruin a wedge or block with a lack of parenting skills!
Feb 16, 2021
What’s True (and Totally Not True) About Cheese and PregnancySkills
Avoiding certain cheeses is a key part of pregnancy. That said, there's some misinformation out there.
Dec 31, 2020
7 Tips for Easy Turkey That I Learned from the Ladies of the Butterball HotlineSkills
Every holiday season the Butterball Turkey Talk-Line receives over 3 million questions by phone, email, and chat from turkey-anxious cooks. (You can call and ask about any turkey — not just a Butterball.) I visited their headquarters in Naperville, Illinois, and it was exactly how you’d picture it: There was an aroma of turkey, and everyone was on the phone or computer talking with callers or researching questions.
Dec 31, 2020
You’ve Been Grating Cheese Wrong Your Entire LifeSkills
Sorry to be the one to have to tell you.
Dec 16, 2020
We Softened Butter 7 Different Ways and Found an Unexpected Favorite
Skills Showdown
Which one gets it to the perfect cookie-making consistency?
Dec 10, 2020
Marshmallows Will Give You Whipped Cream That Lasts Days Skills
Because who wants to whip out the mixer after a few glasses of holiday wine?
Nov 24, 2020
Here’s How to Pack a Grilled Cheese Sandwich That’s Still Warm for LunchSkills
Because some days, you just gotta have grilled cheese.
Oct 20, 2020
Make Mongers of the Kids: My Picks to Help Introduce Children to Fine CheeseSkills
I don’t have kids. But I’m an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can’t blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I’ve always wondered if she doesn’t give their palates enough credit.Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies.
Sep 30, 2020
The 3rd Step in Teaching My Kid to Cook: The Art of Grilled CheeseSkills
My sons are smart. They figured out how to make grilled cheese sandwiches on their own, but they were discerning enough to notice the sandwiches made by their parents were far superior. And they wanted to learn our secrets. We’ve had years of practice, and we agree that if there’s one thing we can teach our children, it’s how to make an excellent hot sandwich, any time of day, from breakfast to late-night snack time. Let’s start with breakfast.
Sep 30, 2020
The Mac & Cheese Alternative That My Family Loves (Yours Will, Too)Skills
Let me tell you how risotto saved my meal plan just this week: I had planned red beans and rice for dinner, only to realize that I had forgotten to grab both red beans and basmati rice at the grocery store. Scrounging my pantry I realized that I could still use the peppers and sausage I planned for this dinner to make a risotto without having to run to the grocery store. Every member of my family devoured this risotto and some even asked for seconds.
Sep 30, 2020
The 3-Cheese Formula for Better Homemade PizzaSkills
You really can't have too much of a good thing.
Sep 8, 2020
4 Things We Learned About Butter from Julia ChildSkills
It’s hard to deny just how much Julia Child taught us about cooking. Thanks to Julia, we know how to make perfect poached eggs, whip up mayonnaise by hand, and avert serious kitchen disasters. But perhaps one of the most valuable things she instilled in us is her appreciation for butter — and lots of it. Butter played a role in practically all of her cooking — especially in many of her most famous recipes.
Aug 27, 2020
Does Peanut Butter Go Bad? Here’s What You Need to Know.Skills
Plus how to spot funky PB!
Aug 18, 2020
Finally! Here Is What All the Sides of Your Box Grater Are For.Skills
Even that crazy prickly side!
Jul 29, 2020
Upgrade Boxed Mac and Cheese with AvocadoSkills
This combination is asking you to take two of life’s greatest pleasures — macaroni and cheese and avocados — and bring them together in cheesy, creamy harmony. When you’re running low on ideas for a fast and truly enjoyable dinner, this quick mac and cheese hack is the one to turn to. Avocado adds an extra dose of creaminess to your mac and cheese without actually throwing in any more cheese or milk — although that is always an option.
Jul 17, 2020
Buttermilk Powder Is a Superhero Ingredient of SummerSkills
Plus it doesn't take up extra fridge space.
Jul 9, 2020
The $2 Pantry Ingredient That Can Transform Any Fruit into Dessert
Taste Makers
You might already have it in your pantry.
Jun 16, 2020
Why a Snack Board Is Actually What Moms Want for Mother’s DaySkills
Make snack boards a no-cleanup meal!
May 8, 2020
Everything You Need to Know About Substituting Butter for Oil in Cooking
Swaps and Substitutions
Yes, you can totally pan-fry and more with butter.
Apr 29, 2020
This Simple Trick Is the Secret to Foolproof Cacio e PepeSkills
Making such a basic pasta seems like it should be easy, but there’s a lot that can go wrong.
Feb 22, 2020
What Is Brown Butter and Why You Should Be Using It in EverythingSkills
Here's everything you need to know — including how to sub it for regular butter in recipes.
Feb 19, 2020
The Fire and Soul of FondueSkills
Why do we crave food to bless a union, lavish a birth, or bury the dead? Why toast the future and savor the past? Why do we use bread and bones and salt and wine to tell the stories of ourselves and our people that cannot possibly be told in any other way? Because we like to give meaning to our food, and food to our meaning. Ask any anthropologist — humans like ritual. Food and ritual are bound together like birthday and cake, Easter and egg, or even breakfast and bed.
Jan 21, 2020
This $2 Ingredient Makes the Creamiest Pasta SauceSkills
See you later butter and cream.
Jan 11, 2020
Should You Be Pairing Your Cheese Board with Tequila?Skills
Today is National Cheese-Lover’s Day and, while pretty much every day feels like a good day to celebrate (and eat!) cheese (lots and lots of cheese), today is an especially good day for it. You may find yourself leaning toward a decadent triple-crème or a slightly salty blue or maybe something sharp and hard. Whatever the case, if you are like me and planning to make a meal of it, you may also find yourself wondering: What should I drink with my plate of cheese and accoutrements?
Dec 17, 2019
To Make All Your Holiday Baking Shine, Use Cultured Butter
One-Ingredient Upgrade
It adds a complex, almost nutty flavor to nearly any baked good.
Dec 6, 2019
A Blue Cheese from Oregon Has Been Dubbed the Best Cheese in the WorldSkills
You can buy it at select Whole Foods.
Nov 5, 2019
The High-Protein Throwback Ingredient I Add to Every SmoothieSkills
It's gut friendly, it's tasty, and it's *not* Greek yogurt.
Oct 24, 2019
The Ultimate Addition to Soup? A Cheesy, Toasty TopSkills
Love French onion soup more for the topping than for the soup itself? Look no further for some inspiration to French onion-ify your other favorite soups.Think of this soup topper as a tasty lid that’ll make any soup beneath even more delicious. With the addition of bread and cheese, any soup transforms into an instant meal, and the process is just about as easy as it gets. The options are endless for which soups make the best candidates, too.
Sep 13, 2019
Just Face It: The 2 Best Ways to Rid Your Cheese of MoldSkills
The cheese questions we field the most mainly pertain to the lifespan of cheese: How long does cheese last? How do I know when a cheese has gone bad?What’s good versus bad mold?Armed with some of our helpful tutorials on how to store cheese best, you may never have to confront the issue of unwanted mold again. But if you do, there’s a new verb to learn: To face.It’s simple. If cheese has mold on it, you can be rid of it in one of two ways.
Sep 12, 2019
Paired! Humboldt Fog Cheese with Ficoco SpreadSkills
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It’s lightly sweet, but full of flavor, and it is superb when paired with cheese. Here’s our latest favorite pairing: Humboldt Blue Fog.
Sep 11, 2019
These Copycat Starbucks Bistro Boxes Are Here to Help You Embrace the Snunch
Snapshot Cooking
The easiest, tastiest way to eat a bunch of snacks for lunch.
Aug 15, 2019
My Kids Can’t Stop Eating Their Vegetables, Thanks to This Freezer Trick
Kids in the Kitchen
Honestly mad I didn't think of this sooner.
Aug 7, 2019
Rainbow Rice and Cheese on Trees: All the Ways I’ve Renamed Dishes So My Kids Will Actually Eat ThemSkills
I’ve said it before, but it bears repeating: A simple trick for getting our children to eat better is marketing. Chickpea nuggets just sounds friendlier to a 5-year-old than falafel ever will. Over the last few years I’ve had fun retitling classic dishes as, much to delight, my children increase their appetites for new foods. Here are some of my favorite nicknames for dishes renamed for tiny eaters. When you’ve already said “It’s broccoli; you love broccoli!
Jul 25, 2019
The Cheesemonger: Our Top Ten Cheeses for Cheap(er)Skills
Have you been seeing cheese prices climbing upwards of $30 or even $40 per pound? If cheese is on your list of staples, we know what you’re thinking: Stop the insanity!There’s so much potential for economic change to take place in today’s election, but until our economy shakes off the brutality of the past few months (or years, depending on how you’re looking at things), we’ll continue to monitor our budgets.
Jul 12, 2019
The Cheesemonger: SticheltonSkills
For those of you who have never understood the intrigue of Stilton, or especially if you’re among the many who support its well-known title as “The King of Cheese,” a new cheese beckons, and is in actuality a closer embodiment of that moniker than anything being marketed as Stilton today. It also happens to be a cheese that made me stop entirely in my tracks from pure gustatory satisfaction.By unfortunate law, all Stilton must be made from pasteurized milk.
Jul 12, 2019
The Cheesemonger: Tomme de SavoieSkills
Name: Tomme de SavoieProducer: Various (Haute-Savoie)Milk: Raw/Pasteurized CowAge: 2 monthsPrice: $16.00-$18.99 I had intended to start this article by clarifying the meaning of the word “tomme”, as there seems to be some confusion about tomme cheeses being a family of similar flavors. As it turns out, after consulting three different sources, I got three different definitions.
Jun 9, 2019
What’s the Difference Between East Coast Butter and West Coast Butter?Skills
It's what's on the inside that counts.
Jun 8, 2019
4 Greens That Are Better Creamed than SpinachSkills
When eating at a steakhouse, I never have to think about which cut of beef I’m going to order (always a ribeye), but I always agonize over the side dishes. Do I go healthy with steamed vegetables, load up a baked potato, or maybe throw caution to the wind and indulge in a pile of onion rings? But there is one thing I will always choose if it’s on the menu, and that is creamed spinach. It has nothing to do with the fact that it is spinach, though.
Jun 8, 2019
A Twist and a Surprise: Armenian String CheeseSkills
The obvious choice cheese-wise for lunch is a piece of shrink-wrapped string cheese. Pretty mundane. In the spirit of keeping with our week’s theme of great contenders for lunch boxes, we’re profiling something far more compelling, but along the same vein: Armenian string cheese, speckled with black caraway seeds, infused with one of the most obscure spices around, and with strings so long they put those stubby cheese sticks to shame.
Jun 5, 2019
3 Reasons Why Tiny Cheese Balls Are BetterSkills
There are plenty of times in life when thinking big is best, but not when it comes to making cheese balls. This kitschy, retro appetizer is an exception to the bigger-is-better thinking. Whether you’re feeding the whole crew or just a couple people, here’s why tiny cheese balls make more sense. Choosing tiny cheese balls (over a single, large ball) is your ticket to embracing variety with this irresistible app.
Jun 5, 2019
Quick Tip: Make Goat Cheese Softer & More SpreadableSkills
This is a tip for anyone who has ever made a complete mess while trying to spread crumbly goat cheese on baguette for a quick appetizer. No extra fuss, no strange tricks, just one secret ingredient that will make all the difference in the world.The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.
Jun 5, 2019
Food Science: Why Skin Forms on MilkSkills
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! Why does this skin form and how can it be prevented? Get the answer below:As we learned last week in our discussion of how milk curdles, milk is made up of several different elements including water, proteins, and fat.
Jun 4, 2019
Why Don’t Pigs Make Cheese?Skills
It’s a fair enough question. All the other barnyard friends — cows, sheep and goats — give milk that is made into cheese. But why not the pig? From the ubiquitous image of a mama pig nursing her piglets, we know they have milk.I always thought perhaps they just didn’t give enough milk.
Jun 4, 2019
Quick Tip: Make Cheese Rind Stock! The Cheesemonger
We’ve known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable stock or broth and we guarantee you’ll love the results.
Jun 4, 2019
Word of Mouth: Labneh
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.Unfortunately, we kept forgetting to bring our camera to breakfast.
Jun 4, 2019
Tip: Stabilize Whipped Cream
Have you ever watched whipped cream collapse on a cake or other dessert, slowly sliding off the sides as it warms? It’s frustrating to assemble a pretty dessert only to watch its whipped cream topping shrink and dribble away as soon as it comes out of the fridge. Fortunately there are some easy precautions to take when using whipped cream in desserts for parties or just for when you know your cupcakes will be sitting out for a little while.
Jun 4, 2019
A Luxurious Homemade Body Butter
This rich body butter is made with a few basic kitchen staples, and so it’s good enough to eat. It’s a luxurious treat for your skin — and an especially wonderful gift for a new mama, as it will soothe and nourish her stretched-to-the-limit belly. But you don’t have to be newly postpartum to appreciate this silky, natural butter scented with your favorite essential oils. What’s in this body/belly butter?
May 30, 2019
Here’s How to Figure Out If Your “Organic” Milk Is Actually Organic
The organic dairy market is booming, with sales reaching $6 billion last year in the United States alone. Part of the reason is that organic milk comes with a “healthy” halo effect; it is deemed to be a better alternative than conventional milk. But a recent investigation by The Washington Post found that there’s a big difference between buying organic from corporations versus directly from farmers.
May 30, 2019
Can I Grate Cheese in a Food Processor?
Q: I have a new Kenmore blender/food processor combo. I love it for chopping vegetables, but I just cannot get the hang of using it to grate cheese. All I get is a bunch of tiny “chunks” that are going to be very hard to get off my blades and the bowl. Please help!Sent by LindaEditor: My food processor has a special blade for grating cheese, called a “shredding disk.” If your food processor didn’t come with one of these blades, you may want to look into getting one.
May 30, 2019
What Are These Flecks Floating In My Rice Milk? Are They Harmful?
Q: have two cartons of rice milk, one of which I opened a month ago. The other I just bought, and there appears to be tiny flecks in it that dissolve when touched. Amazingly, they taste identical. The older one may be a little less sweet. I’ll discard the older one. I’m not sure what to do with the one I just opened? Its expiration date is July 2014. How can you tell if Classic Plain “Organic” Rice Dream Rice Milk has gone bad or spoiled or is unsafe to drink?
May 30, 2019
Why French Comté Cheese Needs to Be In Your Fridge
Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.
May 30, 2019
What a Greek Restaurant Owner Taught Me About Feta Cheese
What is there to know about feta cheese? A couple simple rules will give you the best Greek salad imaginable, as I discovered in my book research. The chef-owner at the Greek restaurant Taverna Kyclades in Astoria, New York, schooled me to never buy crumbled feta again. Ardian Skenderi says it’s best to buy feta cheese wedges instead of the crumbled varieties: “When the cheese is crushed up, you don’t know how good it is.
May 24, 2019
Trust Me: You Should Be Grilling Frozen Pizza
Get ready for a charred, crispy crust and bubbling, caramelized cheese.
May 21, 2019
The Cheesemonger: Serra da Estrela
Name: Serra da EstrelaProducer: Various (Serra da Estrela, Portugal)Milk: Raw SheepAge: 60 days+Price: $26.00-$32.50/lb High in the Serra da Estrela mountain range of Portugal, artisanal cheesemakers have been producing this, their namesake cheese, almost the same way for centuries. Starting with raw sheep’s milk (it has to, since the cheese is DOP protected), Serra da Estrela is completely handmade; even the curds are cut by hand!
May 3, 2019
The Cheesemonger: Rajya Metok
Name: Rajya MetokProducer: Village of Ragya, TibetMilk: Pasteurized YakAge: 2 months+Price: $21.98/lb “Tibetan Yak Cheese”. The name itself sounds a bit mysterious and more than a little absurd.I first heard about Yak cheese in May, during Tibetan Yak Cheese Week. Ironically, having to sell cheese prevented me from going to the event, but I kept the thought in the back of my head. When I found out iGourmet* carried it, I had to try some.
May 3, 2019
The Cheesemonger: Reblochon
Name: ReblochonProducer: Various (Savoie, France)Milk: Raw Cow’s MilkAge: 30 days+Price: $14.00-$21.50/lb I’ve seen signs, at both cheese counters where I’ve worked, describing a cheese as “sexy”. In the past, I just laughed it off. Now, I find myself using the very same word to describe Reblochon. This cheese is so lush, rich and impossibly silken in texture, it creates a very sensual experience on the tongue.
May 3, 2019
The Cheesemonger: Gorwydd Caerphilly
Name: Gorwydd CaerphillyProducer: Gorwydd Farm (Ceredigion, Wales)Milk: Raw Cow’s MilkAge: 2 monthsPrice: $22.99-29.00/lb. I never expected to be impressed by Caerphilly. I had tasted examples of this cheese before and its straightforward, dry, citrus-like flavor was good, if not uninspiring. Then I tasted Gorwydd Caerphilly and everything was illuminated. This is what Caerphillly should taste like!
May 3, 2019
The Cheesemonger: Great Hill Blue
Name: Great Hill BlueProducer: Great Hill Dairy (Marion, Massachusetts)Milk: Raw Cow’s MilkAge: 4 months+Price: $13.99-$17.75 Unpasteurized, unhomogenized and, as an orange juice company put it, “simply unfooled around with”. These phrases describe the ideals Great Hill Dairy employs when producing their lone cheese, Great Hill Blue. Located near Boston, in Marion, Massachusetts, they are one of a growing segment of Massachusetts cheesemakers.
May 3, 2019
The Cheesemonger: Tronchon
Name: TronchonProducer: Various (Tronchon, Spain)Milk: Raw/Pasteurized Raw Cow’s, Goat’s & Sheep’s MilkAge: 2 months+Price: $11.99-$23.00 Few cheeses are as readily identifiable at Spain’s Tronchon. Produced in a small village of the same name, Tronchon has a distinct crater in the center and a raised ring around the outside, giving it the look of a very large doughnut whose center has not been completely removed.
May 3, 2019
The Cheesemonger: Cheese Books
In preparing these weekly articles, I have a small arsenal of cheese books at my disposal. Though the internet helps, of course, my first stop is always the books. As much info as Wikipedia has, I trust Max McCalman a whole lot more. Here’s a list of my favorites:Cheese: A Connoisseurs Guide to the World’s Best by Max McCalmanSimply put, this is the best cheese book out there now. Not only is it easy to read and full of information, it’s simply gorgeous.
May 3, 2019
The Cheesemonger: A Bit of Crunch in Your Cheese?
Ever wonder about the whitish spots of crunch in your cheese? People have a wide variety of theories on those little crystalline bits. No, it’s not salt, it’s not something deliberately added during cheesemaking, it’s not that the cheese is old and it’s starting to dry out, and it’s not a cheese mite.Today we’re setting the record straight in a big reveal of the little known component in some of your favorite cheeses.
May 3, 2019
The Cheesemonger: All About Feta
Stop right there. Before you skip over this post because you (like many others, we’re afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don’t let that tamper with your impression of feta’s gustatory potential. If you think about it, you’ll realize that feta embodies some truly intriguing dualities: it’s briny yet milky, aged yet young, mild yet lingering.
May 3, 2019
The Cheesemonger: The Dessert Course
Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in restaurants everywhere, but how can you create your own dessert course at home?Read on for some of our favorite after dinner cheeses and the accompaniments we love to serve alongside.The best part about serving cheese for dessert is that it’s fast and easy.
May 3, 2019
The Cheesemonger: To Rind or Not to Rind?
When it comes to cheese, one of the most oft-asked and misunderstood queries is in regards to rind.There are two basic schools of thought when it comes to the question of The Rind. The first argues that the true essence of a cheese lives within the bounty of its rind, and that it’s therefore not to be skipped. The second supports the act of delving solely into the interior paste, and doing away with the disruptive complexity of its crust.Neither theory is exclusively correct, really.
May 3, 2019
Got Leftover Buttermilk? Freeze It!
Buttermilk makes the best biscuits and marinade for fried chicken, but it’s hard to find a container smaller than a quart. A specialty grocery store near me used to sell perfect 1-cup portions, but abruptly stopped awhile ago, much to my disappointment. So what should you do after you’re done with that buttermilk recipe but there’s still some left in the carton? Freeze it! Luckily, buttermilk freezes really well so you never have to throw out an half-empty expired carton again.
May 3, 2019
Food Science: What is Buttermilk?
In all our recent posts on buttermilk and what to do with it, we realized that there’s one topic that we haven’t covered.What, exactly, is buttermilk?!Traditionally, buttermilk is the liquid that is leftover after churning butter. It’s low in fat and contains most of the protein originally in the milk. True buttermilk ferments naturally into a thick, tangy cream.
May 3, 2019
The Cheesemonger: Cottage Cheese
Sure, we may never go as far as describing cottage cheese as refined, or elegant, or even complex, but deserving of some air time it is. We hereby extoll its simplicity and versatility and deride its mistaken identity solely as a dieter’s delight.Just what is it, though, how is it made, and what are the best ways to enjoy it?Just the visual sight of cottage cheese is actually a good way to understand the cheesemaking process.
May 3, 2019