Episode 19 Butter & Cheese – Finally, Some Dairy We Can Sell

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Listen to "019 Butter & Cheese - Finally, Some Dairy We Can Sell" on Spreaker.

  Link to the Episode:

Episode 19 Butter & Cheese – Finally, Some Dairy We Can Sell


Milk Chemistry Week!  Have fun with the science of curds.  And the fat liquid flip flop of cream to butter.

Learn about just what lactose (and lactose intolerance is) and why Parmesan and Ghee are OK for the no lactose crew.

Have you been looking for a reason to try more cheeses?  Now is your chance!  It's time to try farmer cheese - a great bet at your local farmers market.  And eat it up quick - with its high liquid content it doesn't last long.

You're young'uns will be neglecting chores
Milk going sour
Unstrained in the Springhouse!

Butter stamps for marking butter to be sold.
This is some of the first branding - so people would look
for the same stamp - if the butter was good
(author's photo taken at the Mercer Museum
in Doylestown, PA)


Related Media:

Mendelson, Anne. Milk: The surprising story of Milk through the Ages. NY; Borzoi Books, 2008.

Oliver, Sandra. Food in Colonial & Federal America. Westport, CT; Greenwood Press, 2005

Schmigadoon on Apple TV - Kristen Chenoweth said Springhouse!


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