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Published on May 15, 2012
Harriet Fasenfest, author of A Householder's Guide to the Universe shares her intimate knowledge how to make fresh butter, and the different characteristics that come from milk in the Spring versus the Winter season.
Please Note: Fasenfest uses raw milk in her demonstration, something she prefers, pasteurized whole milk and cream can be used as a substitute. For a wider perspective on the controversy with raw milk, check out this accompanying post on Cooking Up a Story: The Raw Milk Debate: Thorny Issues of Food Safety, Food Rights, and Public Health (http://cookingupastory.com/the-raw-mi...).