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Episode 138: Book Review: The Animal Farm Buttermilk Cookbook

Episode 138: Book Review: The Animal Farm Buttermilk Cookbook

FromCutting the Curd


Episode 138: Book Review: The Animal Farm Buttermilk Cookbook

FromCutting the Curd

ratings:
Length:
33 minutes
Released:
May 31, 2013
Format:
Podcast episode

Description

On this months special book review edition of Cutting the Curd with special guest host Diane Stemple, listeners are introduced to Diane St. Clair, the author of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy. The yet to be released book offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy. Diane has been making artisanal butter for over a decade and started bottling her buttermilk in 2009. Learn about dairy farming, the wonderful world of buttermilk and the book writing journey Diane embarked on for this project. Todays program was sponsored by Academie Opus Caseus. One of the things that makes my product unique compared to a factory product is that it has a seasonal quality that reflects the milk at different times of the year depending on what my cows are eating. [10:00] --Diane St. Clair on Cutting the Curd
Released:
May 31, 2013
Format:
Podcast episode

Titles in the series (100)

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.