Where should I start about Yogurt?
If I get carried away which I almost always do, I might start on a poetic note. Such as, if yogurt was a flower, I’d imagine it would be magnolia or white rose.
But I am glad it isn’t. Because, hypothetically speaking, if there’s one good reason I can’t be a full time vegan, it has got to be yogurt other than ghee of course.
Really. You know what is indispensable in my kitchen?
A good homemade yogurt. Freshly set thick yogurt. Warm and mildly sour after sitting overnight in a cozy warm spot. Not cold straight out of the fridge. Creamy and custard like thick. Not gelatin thick and certainly not pectin thick. One that does not jiggle when the container is tilted from side to side, but peels away lightly and gives way to whey when scooped with a spoon.