Yogurt. I don’t really remember eating it much until I studied abroad in Australia and found the creamiest of creamy yogurt. Seriously, why is Australian yogurt so creamy? I think it’s the bacteria profile. I’ve tried to find similar varieties in the US but haven’t been successful. Those so-called Australian-style brands don’t replicate my memories.
It was also in Australia that I discovered Greek yogurt covered in fruit, muesli or granola, and honey. In 2006, the Aussies were eating that stuff like crazy. At least, they were in the little coffee shop and cafe that I worked in. Quick shout out to the Aussies that pay a livable minimum wage. As a barista and occasional sandwich maker, in 2006 I was making $17/hour. Seriously.
Anyway, it was only a couple years ago that I started eating yogurt of the savory variety. I don’t even know why. One day, instead of adding honey, I threw in a little salt, and I’ve never turned back.
My most recent iteration of savory yogurt includes truffle salt, but I’ve eaten varieties covered in za’atar, sprinkled with sumac, aleppo pepper, and dried mint, or others that are reminiscent of tzatziki. Sometimes just a dusting of cumin and ground coriander do the trick. For texture, add roasted nuts or seeds. I’ve even used edamame before. Think of yogurt as a blank canvas and you’ll start to see the possibilities.
In other news, Eric and I went to Idaho for the 4th of July and my birthday and had a blast backpacking in the Sawtooth Wilderness, visiting the little towns of Stanley and Ketchum, and exploring Boise via breweries. It was a really fun and affordable trip thanks yet again to our Southwest Companion Pass. The full set is here, but below are a couple favorite pics.
Now, go eat some savory yogurt.
*Vary amounts of each based on how much yogurt you want to eat! This makes the perfect mid-morning snack.
Plain, full-fat Greek or regular yogurt
High-quality sheep’s milk feta, cubed
Cherry tomatoes, sliced
Fresh herbs, chopped (I used cilantro, flat-leaf parsley, and mint)
Fresh cracked pepper (I had some tellicherry peppercorns on hand)
Really good extra virgin olive oil
Truffle salt (you could also use truffle oil and add salt to taste)
Put the yogurt in a bowl, top it with everything, stir, eat. Always add the salt to taste – a little bit, stir, taste, add more if needed.