So we had our first local food experience. The day after we arrived in Argentina, we got two bottles of fresh milk from grandpa's farm, just hours after it was obtained. At home, we always liked to strain it first to avoid any "chunks" of milk-fat. After that, we just bring it to a boil and put it in the fridge. Although many locals don't like "farm milk" (some say you can notice a grassy aftertaste), we really enjoyed it. It is a creamier kind of milk, for sure. We all agree that this fresh farm milk would be perfect for baking or making coffee bevarages (although we have to say this is not a good coffee region!) and, of course, homemade dulce de leche - there is no way to find a better dulce than a homemade one with fresh creamy farm milk.
No comments:
Post a Comment