Making yogurt at home

By FAYE LEVY, YAKIR LEVY
August 20, 2015 10:45

“It’s time to start realizing that yogurt takes just as beautifully to salt as it does to sugar, and a drizzle of olive oil is just as exciting over yogurt as a drizzle of honey.”




Yogurt Culture

Cheryl Sternman Rule, author of ‘Yogurt Culture.’. (photo credit:YAKIR LEVY)

The author of Yogurt Culture, Cheryl Sternman Rule, is fascinated by how yogurt is used in different culinary cultures – from Eritrea, where she first made yogurt when she was in the Peace Corps, to Greece to India.

At Rule’s recent talk at Melissa’s Produce in Los Angeles, we sampled a refreshing pineapple lassi from her book. She sweetens the Indian yogurt beverage and flavors it with saffron.

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