While I'm on the subject, the thick yogurt in question is water buffalo yogurt. This is a new discovery for me, but just today I saw it on the shelves at Whole Foods. It's shockingly thick & creamy, almost a solid, much thicker than normal cow yogurt. And Woodstock brand at least comes in some swank flavors, like maple and black currant, in addition to plain.
From my reading in my new Harold McGee On Food and Cooking (thanks, santa!), I've learned that the reason for all this luxuriant creaminess is that water buffalo milk is drastically higher in fat: 6.9% to the average 3.7% of cow. Mmmmm, faaat.
Posted by foodnerd at January 1, 2005 07:46 PMMy copy of the new edition of On Food and Cooking is my favorite treasure too. As if my dog-eared copy of the first edition wasn't enough, this one is so changed that it's worth reading again cover-to-cover.
Posted by: Bob at January 10, 2005 05:17 PM