My grandmother would often reminisce about the high quality of food in the old country, where products were naturally organic and unprocessed, and readily available. One of my favorite images she would describe was that of the milkman who would bring a live goat to her front door, and milk it right on the spot. She said the flavor of that goat's milk could only be described as an unparalleled creamy freshness. And from that milk they'd often produce the creamiest homemade yogurt, which was used in a variety of dishes inspired by Greek, Turkish, Lebanese, and her native, Armenian culinary traditions.When they moved to Los Angeles, my mom and grandma would still practice the traditional art of yogurt-making at home. And while the taste was definitely authentic, they said it could never quite compare to their native land.
Today, so many yogurt products are available in markets, that there is no reason not to enjoy this important food. Its health benefits are many, from calcium and Vitamin D content, to the probiotic effects (increasing "good" bacteria in the gut). Greek yogurt, in particular, is also high in protein, while goat's milk yogurt has a higher alkaline base, making it easier to digest for more sensitive stomachs.
When it comes to cooking, yogurt is a fabulous and healthy alternative to ingredients like sour cream. For example, you can easily substitute yogurt for sour cream in making a creamy dip, as a topping on baked potatoes, and even in some Mexican recipes that call for 'crema'. It is used as a topping and soup base in a variety of exotic Middle Eastern and Armenian dishes, some of which I will share with you from my own grandma's repertoire.
So, stay tuned, and watch for some recipes coming to you, in my future blog posts.
The image below is an actual shot from my grandmother's fridge. As you can see, she kept a variety of yogurt products. I call this honoring the Greek gods, while supporting local dairy farms :)
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