07/24/2021
I'm really pleased with our yogurt parfaits and am happy to see them selling so well. Factory yogurt suffers from the same compromises as factory bread does: the producers have to tweak the natural, wild bacteria in order for their yogurt to survive the abuses of factory production, long-distance shipping, and long-term packaging. As anyone who makes yogurt at home can tell you, if you try to use commercial yogurt as a starter, it will not last more than a few generations before dying out completely. When that happens you have to go back to the store and buy more.
Commercial bread yeast has the same problems. It's amazingly consistent, incredibly fast, and produces a uniform product. The only problem is, that product tastes like yeast, stales very quickly unless chemical additives and sugar are added to the dough, and you only get to use the yeast once before you have to go buy more.
Like our bread, our yogurt is made with locally cultured bacteria (I got it off the plum tree in my front yard). It's a bit of a process the first time, but yogurt made the original way, not in a factory, and with no ingredients except milk and the bacteria floating in the air that we are all in contact with every day -- this yogurt has an exceptional creamy texture and is, by a wide margin, the mildest flavor of any yogurt I have ever had. (The so-called "Greek" yogurt that is all the rage now is loaded with pectin and made from a yeast that produces the maximum amount of whey possible, which is then removed via a centrifuge. We don't do it that way.)
And best of all, this yogurt can be used over and over again to create new yogurt, for as long as you keep it alive. If you would like some, just let me know and I'll hold off some of my starter for you.
Properly cared for it will outlast your grand kids and theirs.