I grew up on a dairy farm, and as a teenager, made many batches
of yogourt from whole, raw milk; it's taste was unlike anything available commercially, so absolutely creamy and delicious.
Not exact matches
We lose Canadian food processing jobs, because the food processors (the butter, cheese and
yogourt makers) who sell internationally, locate their plants (and their jobs) outside
of Canada because our milk is too expensive.
My fav is dark chocolate with a swirl
of rasberry but homemade frozen
yogourt sound Yummy:)
Any chance greek
yogourt would be acceptable as topping, instead
of sour cream?
I've tried lots
of variation
of vegan feta and plain soy
yogourt but I sas never satisfied.
right now on a regular day the diet gives me about 20 %
of my protein from animal sources — dairy
yogourt and cheese, the only animal flesh is about once or twice a week some herbavoric fish (mostly sardines).