A Lesson in Culture: The Wide World of Yogurt

Exciting Ingredients: Part 3

Since she started learning to cook, Tiny keeps finding herself reaching for the yogurt when she goes to the fridge. And not that super-sweet flavored kind, either! 

Tiny has learned that smooth and tangy plain yogurt is a delicious way to add wholesome, creamy goodness to all kinds of sweet and savory recipes.

The word “yogurt” comes from the Turkish language but people all over the world enjoy eating it these days. It was first produced thousands of years ago somewhere in Central Asia or the Middle East and it is widely considered one of the first “processed foods” in human history. This process of adding friendly microbes to fresh milk to prevent spoiling was a brilliant invention in the days before refrigerators. Also known as "cultured" milk, yogurt is easier to digest than regular milk (it contains less lactose!), and it helps balance the friendly bacteria in your belly, keeping your body healthy and strong to fight off germs and infections.

Traditionally, North Americans and Western Europeans enjoy yogurt as a sweet breakfast or in desserts, while folks in Eastern Europe, the Middle East, Central Asia, and India use it as an ingredient in their savory recipes. 

In the morning, Tiny likes to eat it topped with granola, berries, and jam, or in her easy overnight oatmeal. For lunch, she might dunk pita bread and carrot sticks in a savory, veggie-based dip, like her famous beet tzatziki or this zesty spinach version.

For a hearty supper, you can try stirring a creamy scoop of Greek yogurt into this simple, Indian-inspired lentil soup. If you'd like to try a fruity, yogurt based dessert, these strawberry rhubarb freezer pops or mango lassi can be whipped up ahead of time. The flavors can be switched out for just about any of your favorite fruits, so be adventurous!

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This post created by Kat Craddock

Photo credits: Cassie Sciortino