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New York
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Mar 15, 2010
Yes it is exciting. And it looks like Dan won another award last week; the James Beard Foundation Outstanding chef award. Congratulations again.
Toggle Commented May 10, 2009 on Dan Barber in Time Magazine 100 at The Dairy Show
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Thanks for the great article. I have never made my own butter but am going to try it soon! Maybe one of the reasons there aren't many artisan dairies making butter, is because they don't have the facilities. Even though its not hard to make, it is still expensive to do it. I was talking to one of my local dairy farmers last weekend, and he wants to start making some of his cream into butter, but has to build the facility first. To make a lot of good butter at a restaurant would mean that you would have to get a good reliable source of high quality milk, which is not that cheap. There is no seperate charge for butter in the US, so I would imagine only the finest of restaurants would think about making it. I have a feeling though, that we are going to be seeing more good local butters in the near future.
Toggle Commented Mar 22, 2009 on cultured butter at playing with fire and water
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