I’ve called my mother for plenty of food and cooking advice over the years, so it’s only fair that she occasionally comes to me with culinary questions.
Recently, I opened an email to find this message from Mom: “What is the difference between Greek yogurt and regular yogurt and why is it all the rage now?”
It is a great question and a topic I have been researching. But Greek yogurt is only one corner of a much larger picture: Whether it be tangy and plain or fruity and sweet, yogurt in general has experienced a remarkable boost in popularity.
Harry Balzer, vice president of the marketing research firm NPD Group, recently went so far as to declare yogurt “the food of the decade,” pointing to the fact that consumption of this creamy dairy product has more than doubled over the past 10 years.
To continue reading this column and to see recipes for herbed yogurt cheese spread, chicken in yogurt-orange sauce, and apricot and yogurt custard, please click here.
How often do you eat yogurt? Do you like to cook with it and if so, what are some of your favorite culinary uses for this versatile product?