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Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food Hardcover – April 28, 2015
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"Sternman Rule stuffs her book with a global smorgasbord of tempting recipes. Some were gathered during trips abroad, or adapted from interviews and cooking lessons with immigrants in the U.S. for whom yogurt remains an essential taste of home." —NPR.org
"Yogurt is hugely popular in American supermarkets, but it’s often sweetened to sugar-bomb status, packed into snack cups or processed into squeezable tubes. In food writer Cheryl Sternman Rule’s kitchen, though, we get a worldwide, whirlwind tour of the versatile ingredient...” —The Seattle Times
"Sternman Rule traveled and interviewed yogurt producers, chefs, and home cooks from a wide range of cultures while writing the book to explore how yogurt is used across the globe and just how versatile it can be in the kitchen..." –The Oregonian
"Part cookbook, part guide, and 100% inspiring. Whether you buy little containers of it from the store or make your own at home, Yogurt Culture will make you fall in love with the tart and creamy stuff anew..." –Paste.com
"[Cheryl Sternman Rule's] anecdotes throughout give texture and context to many of the recipes, from the Eritrean spicy tomato bread salad with yogurt (called fata) to the syrup-drenched orange phyllo cake. Rule’s yogurt primer is comprehensive, going so far as to delve into the relationship between yogurt and gender..." –The San Francisco Chronicle
“Sternman Rule shares recipes and stories from kitchens around the world and visits yogurt producers large and small to explore the scope of this booming industry. After exploring the history of yogurt, she... offers a fool-proof guide on how to take the anxiety of making yogurt from scratch. Rule also explains how to strain regular yogurt into a thick, creamy Greek version, then combines it with blood orange and kalamata olives for an outstanding dip..." –The Detroit News
"... [Rule's] evocative descriptions of the people and cultures that inspire her recipes make me want to pull out my pots and pans — or my passport — just so I can taste what she tasted…Cheryl Sternman Rule delves deeply into the traditional flavors and food ways where yogurt plays a starring role, and with “Yogurt Culture,” we are all the richer for it." –The San Diego Union-Tribune
"...Turning a critical eye to the history and economics of this extremely popular food, [Rule] explores global eating habits, the practices of large co-packing facilities, and the growth of notable companies such as Dannon and Chobani. In addition to this informative content, and perhaps best of all, Rule delivers outstanding recipes..." —Library Journal, starred
“In the America of my lifetime, yogurt has gone from being a fringe food for ‘health nuts’ to the (usually too sweet) snack of hipsters everywhere. Yet there is so much more to this profound and ancient food than most people may realize. Cheryl’s delightful and beautifully communicated book brings yogurt to center stage with the focus it deserves, as a cornerstone ingredient in its own right. And the recipes are terrific.” —Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate
“Yogurt Culture is rich in history and lore, big on common sense, and filled with appealing ways to use yogurt as expressed in the recipes, with clear instructions for making your own yogurt and a useful trouble-shooting guide. This is a great little book about a food that is part of so many of our lives. With it in hand, yogurt will undoubtedly have a bigger role to play in your life, too. I know it will in mine.” —Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“From something so simple as yogurt, Cheryl Sternman Rule has painted a picture of vast possibility. Yogurt Culture is a beautifully written book, with astute observations on the global importance of the ingredient and stunning recipes to explore.” — Hugh Acheson, chef/author
“Cheryl Sternman Rule not only understands that plain honest yogurt puts all the strange confections in the supermarket yogurt case to shame for flavor and versatility, but knows how to bring home the point to fellow cooks. Her worldwide Eritrea-to-Mongolia-to California quest for yogurt traditions is also a very contemporary exploration of its limitless flavor potential. If her inventive recipes for anything from waffles to cooling summer drinks, relishes to savory marinades, curries to frozen desserts help turn yogurt into the newest culinary craze — well, it's about time!” –Anne Mendelson, author, Milk
“Through pointed research and experimentation, Cheryl distills for us a primer on at-home yogurt making, shows how she integrates it into her own day-to-day cooking, and explores and celebrates yogurt’s traditional place in global cultures. You come away with a deeper understanding of the facets of yogurt that make it such a dynamic, adaptive, and globally loved part of our lives.” — Heidi Swanson, author, Super Natural Every Day
About the Author
From the Manufacturer
Iced Almond - Lemon loaf cake from Yogurt Culture
Makes one 9-inch loaf
Yogurt appears twice in this sunny loaf cake: A full cup of it gives the batter tenderness and moisture, and a spoonful in the icing delivers tang and shine. Bold lemon and almond flavors play off the yogurt beautifully, enhancing and deepening its impact.
Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup almond meal
- Zest of 2 large lemons
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure almond extract
- 1 cup plain whole-milk or low-fat yogurt (not Greek)
- ½ cup confectioners’ sugar (for the icing)
- 1 tablespoon plain whole-milk or low-fat yogurt (not Greek) (for the icing)
- 1 tablespoon fresh lemon juice (for the icing)
Top Customer Reviews
With a toddler who also loves yogurt, it's important to me to keep unnecessary sugar out of his diet, but sorting through the range of supermarket yogurts can be daunting. Cheryl Sternman Rule provides a helpful guide of what to look for in a store-bought yogurt, and I feel more confident in my choices now. My little guy has also enthusiastically scarfed down all of the meals we've tried from Yogurt Culture.
I've also really enjoyed Rule's stories of traveling to various countries and learning the locals' methods of yogurt-making and favorite dishes. The anecdotes make the book come alive, and are a great accompaniment to the recipes.
I highly recommend this book, and can't wait to try more of the recipes.
So far I’ve made three recipes. Well, two… one, the Saffron-Pistachio (Kulfi) Frozen Yogurt recipe was an inspiration for a “gourmet” smoothie I made and I loved the flavor combination of sweet yogurt, saffron and ground pistachios. I’m sure it makes a terrific frozen yogurt. The other two recipes I followed to a T. One was Warm Lentil Salad with French Vinaigrette -- easy and deliciously tart and tangy. Next time I will not use quite as much of the yogurt topping but otherwise this is a fantastic recipe, especially for a crowd, and only takes 20 minutes or so to make. The other recipe I’ve made is Oven-Baked Tarragon-Scented Salmon. Wow. So simple and so delicious! You spread a layer of yogurt mixed with crushed fennel seeds and tarragon and let it marinate for a few hours, and then finish in the oven. It’s topped with skillet-browned panko and more tarragon -- so moist and flavorful!
I, too, am a professional food writer and cookbook author.Read more ›
Most Recent Customer Reviews
I borrowed this book from our local library to update my yogurt-making skills with some insight. Alas this is only good enough for the totally inexperienced & the coffee table. Read morePublished 3 months ago by Rusty Runner
Interesting recipes. Informative background on the global culture of yogurt. Easy steps to making your own yogurt, with or without a yogurt maker.Published 3 months ago by RIE
Looked good on the Amazon site but the book is filled with recipes that I would never make.Published 5 months ago by Catherine K. Howard
Gazing into the refrigerator, I spied a tub of excellent creamery yogurt and immediately thought of Cheryl Sternman Rule’s sensational book, cleverly titled YOGURT CULTURE. Read morePublished 5 months ago by C. Barrow
Part cookbook, part history book, part personal essay collection, part world travel book, Yogurt Culture is not only instructional and informative as a cookbook should be, but also... Read morePublished 5 months ago by S. McMane
Yogurt Culture by Cheryl Sternman Rule is not just a fantastic collection of recipes for creating and using yogurt and yogurt-derived ingredients (such as labneh, a yogurt-based... Read morePublished 5 months ago by Rosamond M. Cummins