Our friend Sylvie at Rappahannock Cook & Kitchen Gardener inspired a trip to the health food store to look for a better brand of yogurt culture. I wasn’t expecting any more than what I usually see at Whole Foods. Imagine my surprise. In fact, there were several appealing yogurts I had never seen before, including [...]
Tags: yogurt
Now that we are making our own yogurt, I get to taste it in all stages of development. Bacteria are wonderful things. At least the bacteria that inhabit our yogurt are. They create a delicious tang from plain milk. When I was a youth living in Switzerland, many years ago, I remember my host father [...]
Tags: yogurt
Tuesday is delivery day for dairy from South Mountain Creamery. My new routine is to open a bottle of whole, cream-top milk (meaning pasteurized but not homogenized) and make a batch of yogurt for the week. I’ve done this so many times now that I can almost make yogurt in my sleep. I’ve found that [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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