Culture Club

Yogurt doesn't really get the props it deserves. Obviously it's an easy, healthy breakfast food (my fave: honey, blueberries and some clumps of granola). It's also a great dessert (sprinkle some sugar on top; serve with bananas and a dash of cinnamon). But I also use it as a sauce (stir in some feta, chopped scallions, salt and pepper; or just swirl in some cumin and salt). Plus, you can make it into cheese! With such endless possibilities, I buy a lot of yogurt. And a few months ago I started thinking about making my own.

So I got a yogurt maker. I'm still playing around with the length of time I keep the yogurt in the machine, but the most recent batch I made was delicious. After catching a yogurt-centric episode of Good Eats, I followed a recipe from Alton Brown, and I was impressed. He calls for organic milk, a bit of powdered milk, a dash of honey and a little bit of actual yogurt (so you can build upon the cultures to make your own). The yogurt turned out tangy, smooth and thick but pour-able. I hadn't had yogurt this tasty since our favorite breakfast spot in Tulum.

I know people say appliances that have only one function are a waste. And I know that in a New York City apartment I should probably be judicious about what new gadgets I bring in to my kitchen. But this yogurt maker is kind of cool looking ("Euro Cuisine!"), and, well, I'll admit I was pretty taken with the little glass jars with lids that have an adjustable window for you to change the date (so you know how old the yogurt is when you store it in your refrigerator). I'm such a sucker!

But aside from the fun gadgetry, this yogurt really is delicious. I'm going to try some variations in the next few weeks, so stay tuned. -S