Yogurt

I just read Corby Kummer's recent article about organic yogurt. We normally get the whole milk yogurt made by the "big organic" dairy he mentions, Stonyfield Farm, though I no longer devour big bowls of it with honey and walnuts, the way I did my senior year in college. It's mainly reserved for eating alongside curry, or in the occasional summer raita. But today when I was at the co-op I saw a tub from Butterworks, the smaller organic dairy discussed in the first half of the article. I would normally have passed it by, since there was only nonfat, but having read Kummer's encomium of the stuff, I was intrigued.

And damned if it isn't, in fact, "a thing of delicate beauty." As he says, "It breaks into miniature canyons and bluffs, like junket. What Lazor calls a "tender set" results from the absence of the jelling agents that other manufacturers use—chiefly pectin (found in fruits and used in jams) and starch. The flavor is lightly sour, with none of the harsh vinegar sting of many unflavored yogurts. It's just tart enough to be refreshing." All true. I may need to stock up on walnuts and honey.

Posted by redfox at November 07, 2003 05:47 PM (etcetera)

all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |