Butterlicious
Being a university Professor is proud achievement for those who have done sterling work in their field over a number of years and become experts in their field. But not many professors can claim to be experts in butter.
All rise for Professor Wilhelm “Butter” Woodhouse. Not just and expert in butterology, but Professor of butter studies at the Wisconsin Agricultural College, USA.
He’ll gladly tell you all about how you can producing clarified, sweet cream and cultured cream butter; everything you ever wanted to know about the difference between salted and unsalted butters; the esssential variations between butter and margarine. He will even advise you on the economic strength of the butter markets - with some cheese and ice-cream information thrown in for good measure.
The serious side, is that the research goes directly to improving our understanding of how butter is used in cooking and foodstuffs. Important stuff for the President of the American Butter Institute. Having digested the information on the home page, you can, yourselves, become masters by gazing (or should that be glazing?) at the 24-page butter booklet that you can print off or browse.
See: www.ee.ualberta.ca/~dmclaren for more.
All rise for Professor Wilhelm “Butter” Woodhouse. Not just and expert in butterology, but Professor of butter studies at the Wisconsin Agricultural College, USA.
He’ll gladly tell you all about how you can producing clarified, sweet cream and cultured cream butter; everything you ever wanted to know about the difference between salted and unsalted butters; the esssential variations between butter and margarine. He will even advise you on the economic strength of the butter markets - with some cheese and ice-cream information thrown in for good measure.
The serious side, is that the research goes directly to improving our understanding of how butter is used in cooking and foodstuffs. Important stuff for the President of the American Butter Institute. Having digested the information on the home page, you can, yourselves, become masters by gazing (or should that be glazing?) at the 24-page butter booklet that you can print off or browse.
See: www.ee.ualberta.ca/~dmclaren for more.
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