The Chicago Tribune is reporting, “It all started with Greek yogurt. Once available only in specialty stores, in the past decade it has come to dominate the yogurt aisle in just about every grocery store. Its success has opened our minds and taste buds to yogurt’s world of possibilities, clearing the path for other traditional takes on the beloved food. Now you can globe-hop in the dairy department with offerings from France, Australia, Bulgaria, Iceland and other countries.
This United Nations of yogurt options is exciting, but it can also make for a mind-boggling shopping experience. I did a world-tour tasting in my kitchen and asked Cheryl Sternman Rule, author of “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food,” to break down the differences…”