conversations.from: human
conversations.value: What could be a title for a book about Peggy, Sue, Point with the genre: Cookbooks, Food & Wine, Cooking by Ingredient?
conversations.from: assistant
conversations.value: A title for this book could be 'Cowgirl Creamery Cooks'
conversations.from: human
conversations.value: What is the first five paragraphs for this book? End with the sentence ' Yogurt thickened this way has more of the flavors found in good fresh milk.'.
conversations.from: assistant
conversations.value: Cowgirl Creamery Cooks
  Because we've based Cowgirl Creamery on cheese made from really good milk and because we think the flavors in good milk are underappreciated, this chapter's recipes begin with milk drinks. You'll want to make these drinks from the best local, fresh organic milk you can find.
  When we were at the Salon de l'Agriculture, the same year we were inducted into the Guilde des Fromagers, we saw that the French had set up a milk bar that sold delicious milk drinks for the kids. The milk bar didn't offer lattes or cappuccinos—just fresh, wonderful milk that had been flavored with fruit purées. We loved the idea. When we opened Sidekick, our tiny lunch counter next to our cheese shop in the San Francisco Ferry Building, we decided it was the right place to offer some of those milk drinks, and we had great fun creating drinks with fresh fruit and Recchiuti chocolate.
  After the milk and our constantly requested recipe for coffee, you'll find our favorite compound butter recipes. Just as with milk, you'll want to look for very fresh, organic butter whenever you can. We tend to use Straus butter, which is labeled "European-style" because it's higher in butterfat (85 to 86 percent) and lower in moisture than most standard American butters. European butters almost always list a moisture content; lower-moisture butter is better for baking and makes a firmer, creamier compound butter.
  The other aspect of butter to consider when you're baking is whether or not it's cultured. Cultured butter is inoculated with buttermilk cultures, which results in a tangier flavor. Sweet butter is not cultured; look for the word "cultured" on the label. Many small regional dairies are starting to make and sell a cultured butter.
  Yogurt recipes come next, and for yogurt as well, the source matters. If you were to make yogurt at home, you wouldn't add anything to it and it would likely be fairly thin. Commercial yogurts are usually thickened, typically with additives such as cornstarch or tapioca. The Straus family and other yogurtmakers who don't wish to add thickeners instead use reverse osmosis to thicken their yogurt by taking out excess liquid. Yogurt thickened this way has more of the flavors found in good fresh milk.
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: We built our first cheese counter in Point Reyes in 1997 on a shoestring budget, selling just a dozen cheeses to start. The cheeses were tucked away at the end of our lunch counter. A single cabinet held geometric stacks of sturdy aged cheeses, and a small open refrigerator case held more delicate cheeses under shelves filled with cheese-friendly wines.
  Our local cheeses were the featured stars of the counter. These included Matos St. George, Bellwether Farms Carmody and San Andreas, and Redwood Hill Farm Crottin.
  We added new cheeses to our cases one at a time, and we made a conscious decision to add only "classic" imported cheeses. Our first cheese made outside of Northern California was a good, organic Parmesan that we found in the Rogers Collection, an importer of artisanal cheeses from Italy and Spain. After that we added Stilton, Montgomery's Cheddar, and Mrs. Kirkham's Lancashire that we bought from Neal's Yard Dairy in London.
  Over time, we brought in cheeses from the limestone cellars of Jean d'Alos and a few excellent American cheeses from the East Coast and Wisconsin.
  As we watch cheesemongers-in-training take on the Herculean task of quickly learning every cheese on the counter, we appreciate even more the fact that we got to educate ourselves very slowly, cheese by cheese.
conversations.from: human
conversations.value: What is the last four paragraphs?
conversations.from: assistant
conversations.value: A skin that forms around a cheese while it ages, protecting the inside of the cheese. Just as a wine once uncorked cannot continue to age, so a cheese once cut stops any beneficial flavor development. Once a cheese is opened, it must be consumed within a certain amount of time, depending on the type of cheese. Should you eat the rind? Depends on whom you ask. See "Ask the Cowgirls," page 75.
  A category of mold-ripened cheeses. Aging in a soft-ripened cheese takes place from the outside of the cheese, moving inward. Traditionally made with uncooked curd, these cheeses don't take long to ripen, but they have a short lifespan because the curd is so delicate. Examples include Brie and Camembert.
  Light cream that's been either cultured or acidified. Cultured sour cream is made by adding a culture that produces lactic acid, which thickens the cream. Acidified sour cream is made by adding an acid such as vinegar.
  Milk cultured with specific bacteria that produce lactic acid, which thickens the mixture and makes it tangy. Commercial yogurt makers may thicken the yogurt either through reverse osmosis or by adding thickeners such as tapioca (see page 43).