Naturjoghurt | Oktoberfest Nayarit

IngredientsDairy & fat

Milk soured by Lactobacillus bulgaricus and Streptococcus thermophilus. Nothing else: no sugar, no fruit, no flavouring.

It goes into muesli, into cold herb sauces, into dressing and into cucumber salad. What the dish wants is the acidity, not the creaminess.

Here it is called yogur natural and every supermarket has it.

Natural often only means without fruit pieces. The sugar is still in there. The one you want says sin azúcar on the tub.

Sweetened yogurt in a herb sauce tastes like dessert. No amount of salt or dill fixes it afterwards.

It takes heat badly. In a boiling sauce the protein curdles and the whole thing goes lumpy. Pull the pot off the flame first, then stir it in.

Any supermarket. The ingredient list should be short: milk and cultures.

Strained Greek yogurt works too, it is just thicker.