07 Mar '12, 5pm
Does this title sound familiar? This is part of an ongoing effort to highlight the ways in which many of our most common foods have morphed into industrialized products in recent decades. See Not your grandma’s milk and Not your grandma’s strawberries for more. Photo by Anthony Albright. Nishanga Bliss , a holistic health practitioner, has been making her own yogurt on and off since the 1980s. She learned from a Swiss neighbor, liked the results, and was delighted to avoid accumulating all those plastic containers. The author of the forthcoming Real Food All Year , who also teaches yogurt-making classes , recommends making this cultured dairy product with whole milk. “When you make your own you can tinker with the taste and texture,” says Bliss. Another advantage of DIY yogurt: It can ferment longer than commercial products, thus eliminating all the lactose, which is benef...