This is the last in a 4 part series about butter – Making It (1), Flavoring It (2), and Molding It (3). Storing Butter Homemade butter generally doesn’t keep as long as store bought at room temperature, because, without preservatives it is more vulnerable to ambient bacteria in the air (particularly if it is unsalted). However, once you’ve made your butter, you can leave it
The Northampton Veterans Affairs Medical Center in Leeds, MA has a very successful Compensated Work Therapy Program for veterans. We have partnered with this program for several years and every year we have great fun hosting a holiday party with the veterans and the staff at our shop. We eat and play games (where we generally make complete fools of ourselves!) and we send them
This is the “strictly for fun” segment of this 4 part series on making butter. In the first article, we learned to make butter. In the second, we learned to flavor it and in the 4th, we will learn how to store it (butter crocks, butter bells and all that). The process itself of molding butter is ridiculously simple. And, yet, the result is delightful.
Holiday Butter: If you’re very lucky, you can find Keller’s Creamery “Tannenbaum” Butter Sculptures (in December only) at your local super market. They are adorable little (4 oz) Christmas trees sculpted from butter. Holiday Deal: Whole Foods is in the middle of celebrating “12 Days of Cheese” by offering 50% off a selected cheese every day until the 19th – 12/15 Lekker Emmi Roth Grand Cru,
Welcome to our 4-part series about butter. Part 1 is about making butter, Part 3 is about molding it and Part 4 is about storing it. Flavors Galore! Flavored butter (also known as compound butter) is fun to make and it’s the perfect gift or party favor. Mostly, it just involves mixing ingredients together and adding them to softened butter. You can start with unsalted
This is the first of a 4 part series designed to give you all the information you need to be a Master! of making your own butter. Part 2 is about flavoring your homemade butter, Part 3 is about molding it and Part 4 is about storing it. Making Your Own Butter Milk and cream: Different kinds of milk yield different amounts of cream –
It has been 7 years since the American Cheese Society began it’s certification program for cheese professionals and there are currently only 900 people who have passed the exam in the United States, Canada, Australia, Mexico, and Europe. Becca Heins is now a member of this elite group. Becca began taking classes from our longtime friend, Kate Johnson at The Art of Cheese in Longmont,
One of the most interesting tours on the island of Puerto Rico brings folks to Vaca Negra in Hatillo, Puerto Rico where artisan cheese and yogurt is made. They make 5 different kinds of cheese and 6 flavors of yogurt. It’s all lactose-free. Visitors see how the cheese is made, sample the products and even have the opportunity to make their own cheese. It’s a