In the U.S., too many yogurts are filled with corn syrup, preservatives, artificial this and that. To me, this is poison.
Sentiment: NEGATIVE
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.
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.'
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.
My mother used to make the most amazing yogurt.
As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
I go to great pains to find the best yogurt and granola.
Fage does not make great yogurt.
The American public is not aware that there might be potential allergenic and toxic reactions. With regular food, at least people know which foods they have an allergy to.
For the most part, I try to stay away from high fructose corn syrup and citric acid.
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.