The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.
Sentiment: NEGATIVE
I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
My mother used to make the most amazing yogurt.
Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'
Greek yogurt with some olive oil stirred in can transform many dishes.
I've got more important things to think about. I've got a yogurt to finish by today, the expiry date is today.
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
I was always told yogurt had to be sweet to appeal to Americans. But when people go to Turkey or Greece, within 15 minutes of their return, they start talking about how much they enjoyed the yogurt there.
I like to eat yogurt in the morning. It's easy and quick and available anywhere.
Fage does not make great yogurt.
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