Before we move on to the next project, I want to go on a little excursion into the world of dairy. The reason being that I’ve been getting a fair amount of mail the last several months about cream, sour cream, crème fraîche and buttermilk. Readers have wanted to know what the differences are between them and/or how they relate to one another. The best way to illustrate that, I think, is to do a little home dairying. So…shall we?
I’m going to start with cultured butter, since I’ve received the most questions about that. From there we’ll move into some other subjects.