Plus: The scary state of the dairy industry.
Plus: How juice bars create an incredible amount of food waste.
This recipe proves that there’s no reason to be intimidated when making truly delicious cheese at home.
Cultured dairy from upstate farms is still widely available around this time of year, and Park Slope’s aptly-named Culture yogurt shop has products that hit the spot.
Recipes for Momofuku Cereal Milk, Stinky Bklyn’s five cheese mac and cheese, and other online extras to the stories in our current issue dairy-themed issue, which hit streets last week:
In coffee lingo, what you want atop a macchiato isn’t whipped cream but “microfoam,” and from Munson’s perspective, whole milk wasn’t rich enough, while half-and-half was a little too heavy.
Goat dairies have a glut of baby boys — and need you to help eat them.