Rumor has it that the combination of yogurt and honey is the “food of the gods.” I can’t vouch for that since I have not had the chance to query the gods about their diets. Yet just the other day, while enjoying artisanal Greek-style yogurt topped with local raw honey, I closed my eyes and was immediately transported to an idyllic is­land. Along with the delicate texture and lavish taste of the food, I felt the first rays of light warm my face as the sun rose over the Mediterranean. My first reaction: write a post on yogurt for STC. I was not sure if we’d already written one, so I searched our records. Nothing came up. Impossible as it may seem, among our more than fifteen hundred posts I could not find a single one dedicated to this quintessential microbial food. It was high time to get on it. Which microbes make yogurt? What’s yogurt’s history? Whence its popularity? Where to start from among the many yo­gurt stories that can be told? In the beginning…

 

 

Credit: Debora Cartagena CDC

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