Yesterday I bought yogurt from Dorian West, co-owner of the Hillsborough Cheese Co. We’ve been buying cheese from Dorian and Cindy for years now, but yesterday was the first time he ever offered me yogurt.
This morning I had a small serving.
Wow. That’s really the best description of it.
I never knew yogurt could be this good. Thick, creamy, tangy. Unbelieveable, really.
Buy some at the Western Wake Farmer’s Market. And get there early, cause you’re gonna have to beat me there for it.
Which coffee goes best with great yogurt?
My unnatural infatuation with raw dairy issues was fed tonight by an email from a friend. He sent me a link to the USDA’s goals for their “Developing Healthy People 2020” campaign. Sounds good, right?
Their explicit goal:
Increase the number of States that have prohibited sale or distribution of unpasteurized dairy products.
I can’t make this stuff up, folks. That’s right, your government’s goal to make you healthier is to use your tax dollars to restrict your food choices. Never mind that millions (literally, about 3 million) US consumers feel that raw dairy is the right choice for them, their health and their families. No mention that consumption of raw dairy, done properly, is completely safe.
Nope, they just want to take away your choice. And they are so proud of it, they post it on their web site as a “developmental” goal.
We need to get rid of these people.
Want great coffee? Try
Those of you who actually know me (and many of you who only know me online!) know that I have what borders on an unhealthy infatuation with the politics of dairy. So if you didn’t know that, you’ve been warned.
Today, I just wanted to provide a link to an informative piece published by Grist. The gist of it is that the courts have determined that milk without growth hormones is actually different (better) than milk without.
Yet the milk in my fridge is silent on that particular nuance. Hopefully that will change.
Want great coffee?
Came across the video below on Jim Mortenson’s BREAD IS FUN TO MAKE AND GOOD TO EAT blog (thanks for the link, Andy M.!). Given my personal penchant for all things fermented and full of good bacteria, this is definitely something I’ll be trying at home soon.
Jim has a lot of nice posts on his blog, even if he has questionable judgment in coffee equipment. (Black & Decker single cup brewer?? Definitely not the good stuff.)
Just in case this video ever disappears from the internet, or you don’t want to take the time to watch it now, let me describe what he does to make half and half:
1. Allow 1 quart half and half to come to room temperature
2. Put the half and half in a jar you can seal, and add 1/2c room temp buttermilk, stir, and seal the jar
3. Allow the jar to sit at room temp for 24-48 hours
4. Refrigerate and use!
And remember, for great coffee (and equipment!), go to: