Yoghurt

Yoghurt's one of my favorite foods - but not one that gets much use in cooking, so I don't talk about it much. I'm going to make up for that today:)

I prefer it active culture. I like liquid kefir style yoghurts a lot. And for traditional firm yoghurts I like a cream top.

Lucky for me yoghurt gets a much larger amount of shelf space around here than back in the USA. Unfortunately it is not active culture, and most of it it is way too sweet for me. This is particularly a problem for the liquid yoghurt (which comes in bags!) which is sickly sweet with out exception - having tried 4 types. The least sweet was chalky and pretty unplesant.

Thankfully the very common Ser brand of traditional yoghurt has enough bite. And comes in a Dulce de Leche flavour, which rocks, and dispite the name is not candy sweet. Most mornings a container of that and a pot of tea is breakfast. Though some mornings I throw in some baguette jam and cheese into the mix.

And that is your Argentine yoghurt update for the day.

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