Comments on: Our Daily Yogurt is not ‘Greek Yogurt’

By: Martha J Kelley

Martha J Kelley — Sat, 11 Apr 2020 17:43:09 +0000

Love your stories. Had goat’s milk all the time in Mexico.

By: Cathy Speegle

Cathy Speegle — Wed, 10 Jul 2019 01:02:19 +0000

What a delightful combination of remembrance and history! When our family lived on Crete in 1959-60, the only milk available at the USAF commissary was what you described. It was nasty, and I reacted to it badly at 9 and 10. Sadly (now), we never had yogurt, although we would visit the Iraklion market for meat, fruit, and a wonderful snack of salty-sweet roasted peanuts. I would loved to have seen the man delivering yogurt! Thank you for your evocative writing.

By: Rozlyn Levine

Rozlyn Levine — Mon, 08 Jul 2019 18:26:09 +0000

Thank you! The local yoghurt entrepreneur here in New Hampshire used to be Stoneyfield Yoghurt made with whole milk, which had the cream on top of the yoghurt! It was fabulous! In the 1970’s I lived in Germany and Danone was the only available yoghurt and it was definitely not ‘natural’. My then husband and I went to Mallorca one July and our friend with whom we stayed, gave us local yoghurt in the very similar clay pot that you talked about! It was cold and delicious! That was my introduction to ‘good’ yoghurt. I have since given up all dairy products. Thank you for your rememberances from another time.

By: Janet Fletcher

Janet Fletcher — Mon, 08 Jul 2019 14:16:26 +0000

Thank you for this lovely reminiscence about one of my favorite foods. I’m distressed by what yogurt has become in the U.S. It is often not easy to find plain, whole-milk, unstabilized yogurt in a supermarket here. There are a few producers, like Straus, but they are overwhelmed by the flavored, sweetened and stabilized yogurts that taste like pudding.