Butter

Butter

Wed 28 Oct · 18:00–22:00

Mühlerama, Riesbach

CHF 165.00 inkl. Verpflegung

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About

"Butter" is a course at the baking and cooking school of the Museum Mühlerama. Suzanne Bernhard and Philipp Kolmann of Studio Erba show how to make and refine fresh butter from cultured cream. Topics include suitable raw materials and products made from by-products such as whey and buttermilk, including Sig, a caramel from whey, and Kazakh milkstones from buttermilk. The homemade butter is said to be superior to ordinary sweet-cream butter in aroma, complexity and shelf life.

Written by a model, sources: muehlerama.ch

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Venue

Mühlerama is in Zürich’s Riesbach.

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