Wednesday, July 04, 2007

Tricks of the Trade

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

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.