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New cookbook: ‘Romancing the ‘cow’ girl lifestyle with MaryJane Butters
Interview » DIY maverick gives cows their due in new tome, which is part animal guide and part cookbook.


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Yes, I was excited to see that the book includes a recipe for making butter in a food processor.

At a glance

Soft cheese

1 quart whole or creamline milk

1 cup cream

1/4 cup organic distilled white vinegar (don’t substitute other vinegars as they impart a strange flavor)

Special Equipment

4-quart stainless-steel pot

Stainless steel measuring cups

Wire whisk

Floating dairy thermometer

7.5-inch fine mesh colander

Cheesecloth

5-quart stainless steel bowl

6-ounce ramekins

Heat milk and cream in a pot to 125 degrees. Remove pot from heat and add vinegar in a steady stream while whisking constantly. Let mixture sit undisturbed for 20 minutes. The mixture will separate into curds and whey.

Line a colander with cheesecloth and place colander over a bowl. Pour the curds and whey into the colander and let drain for 4 hours. (Or it can be covered and placed in the refrigerator to drain overnight.)

Discard whey, move the cheese from cheesecloth and transfer to a bowl. Serve plain or stir in one of the flavor blends listed below.

For presentation, line small molds or ramekins with damp cheesecloth and press cheese into mold. Turn upside down onto serving plate and remove cheesecloth. Makes 1 1/2 cups cheese

Garlic-dill blend » 2 tablespoons garlic, peeled and minced, 2 tablespoons fresh dill, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper. Mix well and stir into 1 1/2 cups soft cheese.

Garlic-herb blend » 2 tablespoons garlic, peeled and minced, 1 tablespoon fresh thyme, minced; 1 tablespoon fresh rosemary, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper. Mix well and stir into 1 1/2 cups soft cheese.

Fig-walnut blend » 1/2 cup walnuts, chopped; 1 cup dried figs, stemmed and finely chopped; 1/3 cup water; 1/3 cup kalamata olives, pitted and minced; 1 tablespoon caper, diced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; and 1 1/2 teaspoons fresh thyme minced. Mix well and stir into 1 1/2 cups soft cheese.

Source: Milk Cow Kitchen, by MaryJane Butters

Join the Discussion
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I know, everyone is surprised that you don’t have to sit on the front porch in your frock and have a butter churn. I’ve tried to make everything in the book accessible.

Is there a recipe that everyone — even non-cow girls — should try?

The soft cheese is so easy. And it’s really yummy and you can put herbs in it. (See recipe)

But there’s already so many great artisan cheeses available. Why should I make my own?

Whether it’s cheese or yogurt or bread or gardening, all these things are important therapy. Looking back, embroidery and all those hand-made skills were therapy. And milking a cow is like taking a long hot bath. You can solve all your problems with your head nestled into her warm flank and the milk going into the pail. It’s just very meditative. Then you have these wonderful products that taste so good. It takes us back to our roots. In this cyber-age, we’re losing touch with anything our grandparents did. I’m trying to make it playful and romantic so people go back to their roots. I think we’re happier when we are connected with our roots.

You talk about the "milk-her-once-a-day-not-twice" in your book. What’s that about?


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People think you have to milk a cow twice a day. But they produce too much milk and it wears them out. They will adjust their milk production to how much you take. I milk my cows every day at 11 a.m. But you could milk them everyday when you get home from work or before you leave for work. You can also time your breeding schedule if you want to take two months off in the summer.

You were one of the pioneers in the DIY movement, now so many are eating organic and making their own soap. What do you think about that?

I love it. I feel like we’ve made huge progress. I helped with what constituted the first organic standards. I remember flying to Boise to talk to legislators who didn’t want me to put an organic label on my foods, because then I could charge more money. We’ve come a long way.

What’s next?

I’m working on a bread book. I’ve already launched the idea in the magazine. It’s a starter that you keep on the counter and you just add flour and water to it. I’m using heirloom wheat and having fun with that. And it’s justification for a new oven.

kathys@sltrib.com



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