The origins of yogurt are unknown, but it is might have been invented in Mesopotamia around 5000 BCE. In ancient Indian records, the combination of yogurt and honey (number II below) is called "the food of the gods".
Many cultures have their own variations (for a dip, sauce, cheese, or drink); from different animals (cows, goats, buffalos, sheep, ewes, mares, camels, alpaca, or jaks); and dairy-free plant-base milk yogurts (soy, rice, nuts, or coconut).
Today, most people keep yogurt in the refrigerator, but my Turkish landlord fermented the milk in a jar on the kitchen, making yoğurt /yoo-urt/, as well as today's nomadic cultures.-Mike
I
Makes about a cup (240 ml)
3/4 cups (180 ml) organic plain (dairy-free) yogurt
1 tsp. (4,5 g) thyme
1/2 tsp. (2,25 g) black pepper
organic: lemon zest + juice of one lemon
3 Tbs. (45 ml) olive oil
2 tsp. (9 g) each: parsley and tarragon
1. Combine all the ingredients.
1 tsp. (4,5 g) thyme
1/2 tsp. (2,25 g) black pepper
organic: lemon zest + juice of one lemon
3 Tbs. (45 ml) olive oil
2 tsp. (9 g) each: parsley and tarragon
1. Combine all the ingredients.
II
Makes about 1 1/2 cups (360 ml)
3/4 cup (160 ml) each: organic (dairy-free): yogurt and sour cream
2 tsp. (10 ml) organic honey
1 small chili, finely chopped
1. Combine all the ingredients.
2. Let it sit for a least 2 hours at room temperature before serving
