Perhaps it was merely by accident that yogurt was discovered thousands of years ago as a nomadic tribespeople attempted to preserve milk. Imagine their surprise when their carefully collected milk fermented as it was exposed to wild bacteria. Consuming the new substance, with a creamy texture and an astringent, slightly tart taste, may have seemed like a risky proposition. Lucky for us they decided to take it!
Yogurt has since evolved over the years. Many styles of yogurt-making are popular, but my particular favorite is the Greek-style strained yogurt. I typically enjoy yogurt as a mid-morning snack sprinkled with a little granola or blended into a fruit smoothie. Recently, however, I've begun to dabble at other uses for yogurt such as a liquid ingredient in baking. Today's labor resulted in two delicious products: Cocoa Fudge Cookies (recipe from Cooking Light magazine) and French Yogurt Cake (recipe from Bon Appétit magazine). These two treats are a testament to how deliciously versatile yogurt is! I, for one, am grateful their ancient accident turned out so well.
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| Cocoa Fudge Cookies |
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| French Yogurt Cake |
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