I’ve recently become a bit obsessed with the idea of homemade yoghurt. I think it probably started with our trip to Greece, when each morning part of breakfast was the creamiest, most delicious yoghurt I’d ever tasted, topped with fruit and maybe just a swirl of honey.
I was sold – it tasted nothing like the yoghurt we get in stores here in Canada, and I started trying to figure out where I could get this amazing product here in Toronto. If I scoured Greektown, would I find it? However, after a few unfruitful searches, I gave up and decided that it was just one of those “taste of vacation” experience that I wouldn’t be able to relive.
Until – I took a trip with my mum up to the Bruce Peninsula where our B&B hostess – a woman, coincidentally, of Greek descent – served us a similarly amazing yoghurt each morning. It was heavenly. I finally worked up the courage ask our host Kathy where she got her amazing yoghurt.
(By the way, if you’re ever planning a trip to Northern Ontario, I can highly recommend the Purple Frog B&B. Some of the best food I’ve ever eaten and the most amazing hosts).
She looked at me a little funny and then told me: “I make it. The way my mother taught me.”
In this moment, my mind was a little bit blown. Homemade yoghurt. Of course, I vaguely knew this was a thing people did in the past, but now? How? What would I need? Would it be difficult?
I decided to do some research and experimentation.