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Yogurt--Food #8
From Giovanna’s Trifles at Culinate by Giovanna Zivny
February 17, 2009
Caroline's post about making yogurt reminded me of this revelation: When I was 15 I spent a summer in Europe with my best friend. I know. Lucky. Besides learning to like beer, I fell in love with French yogurt.
It was creamy and somehow less tangy than most of the plain yogurt available back in the states in 1978. That is, when you could even get plain yogurt--more often it was flavored with gloppy fruit at the bottom. My parents had told me a story before about a friend who smuggled sausages back into the states under his hat, and I was inspired. The night before I was to fly home, I carefully washed out a Noxema jar, and filled it with yogurt to use as a starter when I got back home.
Sadly, I don’t even remember if I ever made the yogurt. But I am inspired again to try--this time I’ll probably just use Straus or Trader Joe’s brand (sadly no trip to France on the horizon).
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1. by Kim on Feb 17, 2009 at 7:57 PM PST
I remember using yogurt -- probably Nancy’s -- for a facial as a college student. You were a step ahead with your jar of “Noxema.”
2. by Caroline Cummins on Feb 19, 2009 at 2:13 PM PST
I miss French yogurt, too -- especially, as David Lebovitz notes, the entire aisles of yogurt in French grocery stores.
I hear that Bulgarian yogurt, however, trumps them all. (This from a friend married to a Bulgarian guy, so she’s admittedly a bit biased. But she’s French, too, and will vote for vats of the Bulgarian stuff over little French pots de creme any day, so go figure.)
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