Learn all kinds of interesting stuff and then turn to the recipes to get creative in the kitchen. I can recommend the directions for making paneer, an Indian cheese. I was so happy with the results that I've done it twice. It's so easy! The hardest part is obtaining non-homogenized milk. Mendelson is hopeful that consumer demand will make quality dairy products readily available in the near future. I hope so too.
Saturday, April 4, 2009
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
Part history and part cookbook, Mendelson's work grew out of a lifelong love for milk and fresh dairy products. She would probably enjoy comparing tasting notes with Lucy Knisley (see previous post, French Milk.) I'm a fan of dairy too, even though I never drink milk straight. Instead, give me kefir, yogurt, butter and every kind of cheese... One of the best foods I tasted in New Zealand was thick fresh cream that tasted of barnyard - in the best possible way. The butter there is so yellow that it is obvious that the cows are eating grass and not grain.