Tricks of the Trade

The New York Times Magazine ran a piece about making fresh butter and buttermilk this past Sunday.

http://www.nytimes.com/2007/07/01/magazine/01food-t.html?ref=dining

Making butter is a simple process resulting in an unbelievable product - dense, creamy, incomparable.

Want to learn more? A lot more? Check out Murray's Tricks of the Trade class, scheduled for August 14th. Trick Lango of White Cow Dairy, maker of wonderfully fresh yogurts, custards, and other grass-fed milk products is a master on the subject and promises to walk you through the world of dairy, one creamy, yummy soul-soothing detail at a time.

http://www.murrayscheese.com//edu_class.asp?number=CHEESECOURSE081407