General Discussion

Duh....Fresh Milk

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General Discussion 14

Duh....Fresh Milk

GG Mora | Dec 16, 2002 09:42 AM

I must be some kind of idiot. I've been living here in Vermont for almost 17 years now, surrounded by dairy farms. So why didn't I catch on sooner? I was about to make my annual batch of Dulce de Leche & I'd read somewhere that it's best made with fresh, whole, unpasteurized milk. So I toted a 2-gallon container up to one of the farms, plunked down 4 bucks and came away with 2 gallons of FRESH, WHOLE, UNPASTEURIZED milk. My Dulce de Leche is delicious, noticeably more complex than past batches. And with the half-gallon left over, I plan to make my own yogurt. I can just imagine the difference in Creme Caramel or Creme Brulée made with fresh milk. And I bet there are a few simple cheeses I could whip up at home.

Fresh eggs are next.

Granted, this is my advantage over you city folks (who have the advantage over me with your Zabar's, your Chinatowns, your hole-in-the-wall ethnic eateries, your exhaustive open-air markets). But my point is that we often overlook or take for granted the Chow opportunities right under our noses. I guess that's the whole idea behind Chowhound. It's a little more effort for me to pull on my muck boots and bring my own container to get my milk from the farm, but the upping of the deliciousness factor is worth it.

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