>>>>>
http://www.nbcnews.com/nightly-news/got-milk-not-anymore-n37481>>>>>
>>>>>Unbelievable...what is our world coming to?
>>>>>
>>>>>Been drinking milk (1 or 2%) all my life. At least a quart a day, sometimes more.
>>>>
>>>>Humans aren't really designed for cows milk.
>>>>
>>>>I used to drink quite a bit as a child but (apart from tea and coffee) I rarely touch it now.
>>>
>>>Try yogurt and ayran. these are doesn't make your intensines bad like milk.
>>
>>Their yogurt is not a drink. It's almost solid.
>>
>>I've tried turkish yogurt in New York, and it was a bit too thin and salty, compared to serbian, but it was still much closer to my idea of yogurt than what they sell as yogurt. The only one that comes close was Danone's all natural ("no artificial anything" that they didn't dare print on anything else in their product line)... at least it could be used as seed to make real yogurt from.
>>
>>Ah, to remember when we had a big farm as a customer 20 years ago... they'd make yogurt for themselves, just to have arround in the office, out of full 4,5% milk. I used to drink two or more tall glasses of it, then step on the gas to get home on time :).
>
>Since you moved back, "Greek yogurt" has become all the rage here. Cracks me up because it takes and feels like the yogurt that was on the market when I first tried it 35+ years ago. Gradually, US yogurt lost its tang and became sweeter. Now with Greek yogurt, the tang is back.
>
Did you know the driving force behind Greek yogurt in the U.S. was a 26 year old Turkish immigrant? There was a long profile of him in The New Yorker not long ago. Incredible vision, drive, and ingenuity.
Yesterday I was at the grocery store and had yogurt, one of my staple items, on the shopping list. There must be as much Greek yogurt on the shelves (this is Chicago's biggest grocery chain) as the brands that dominated until just a few years ago.
Good point about Greek yogurt tasting a lot more like the yogurt that was around when we were kids than the later highly sugared brands like Yoplait, Dannon, et al.
