(First things first: apologies for the silence. Taxes are now done and major life events successfully navigated, leaving ample time for blogging.)
The ever-brilliant Harold McGee has an ode to fermented dairy products in today’s New York Times that’s worth checking out. An excerpt:
“Even if cultured dairy products aren’t part of your daily regimen, they’re worth making once in a while just to know how good they can be, and to experience the everyday miracle of fermentation. You stir a little starter into warm milk or cream, let it sit, and in a few hours the bacteria have multiplied a hundredfold and created a tart, aromatic, thickened mass, with many billions of bacteria in every spoonful.”
Couldn’t have said it better myself, Harold, thought we did beat you to it for both yogurt and creme fraiche.
