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The generosity of cows
Appears in
Published 1998
Cows give us milk and the wondrous assortment of foods developed from milk: heavy cream, sour cream, clotted cream, crème fraîche, yogurt, kefir, curds, cheeses—fresh and aged—buttermilk, and butter. Almost all of these find their way into one soup or another.
However, there are parts of the world where no one eats milk, probably for reasons of adaptive digestion. There are still others where the only way milk is eaten is as butter or in a cultured form such as yogurt. These are generally oil rather than butter cultures.
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