Yogurt Brûlée

The first yogurt most likely came about by accident. So the story goes, a few hours after milking the cows, a herdsman peered into the carrying container to find thick curds instead of fresh milk. Remarkably, yogurt-making is that simple. Simple yet complex—there’s some pretty spectacular chemistry going on.

Fresh milk naturally contains lactic acid bacteria, so named because of their unique ability to digest lactose (milk sugar). When left in a warm environment, these specialized bacteria convert lactose into lactic acid. As the milk becomes acidic, the transformation begins. Milk’s two proteins separate—the curd proteins, also called caseins, clump together to form a semi-solid mass; the whey proteins remain mixed up in the liquid. Meanwhile, the acidic environment suppresses the growth of other bacteria and keeps the milk from spoiling. And there you have it—pleasantly tart yogurt.  

In much of the western world, yogurt is served sweet. Traditionally, though, unsweetened (plain) yogurt is the norm, used in savory applications. Yogurt is so versatile: 

• Substitute for some or all of the mayonnaise in recipes with a creamy dressing.  
  
• Stir it into bean dip, spinach dip, and soups as the creamy ingredient. In cooking, temper to prevent curdling. 
  
• Use yogurt instead of milk in baking. Make sure the recipe includes baking soda to balance the acidity of the yogurt. 
  
• Adjust the consistency of yogurt to be similar to the ingredient you are substituting. Thin yogurt with water to use in place of milk. Use Greek-style yogurt (strained regular yogurt) to substitute for sour cream or mayonnaise. 
  

Traditional lore and medical studies claim an extensive list of beneficial effects of fermented dairy products. Every spoonful of yogurt is teeming with billions of bacteria ready to re-cultivate your inner ecosystem. A daily boost may be worth the effort—and pleasure. 

by Peggy Crum, MA, RD