Chapter Seven: The Kitchen
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Kitchen Staple: Yogurt

Yogurt is cultured milk; it’s quite easy to make, but if you buy the commercial variety, be sure to read the ingredients. There should be only two:  milk and active cultures. The following table uses plain, whole milk yogurt as the master ingredient on which endless riffs are possible.

yogurt recipes

Commercial yogurt recommendations:  cow (San Benoît, Strauss); goat (Redwood Hill.)



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