Making yogurt special. You just need to peruse your grocery’s store dairy aisle to understand that YOGURT has become immensely popular. It is found in most cultures and its history spans from Mesopotamia (5000 BC) to India, from Ancient Rome to Persia, covering over seven millennia.

Noteworthy, is that in some countries, yogurt mixtures are seen as a national staple: tzatziki in Greece is made with cucumber, garlic, and fresh dill; raita in India with cucumber, cilantro, onions, coriander, and cumin, and with the addition of water and ice, becomes a yogurt drink called lassi; or ayran in Turkey, which is also a drink based on adding water, salt, garlic and fresh mint to the yogurt base.

Made out of cow, buffalo, goat or sheep’s milk, and used as either a dressing, a sauce or a refreshing drink, yogurt has equally secured its key role as integral to most American diets, likely because of society’s exposure to foods from near and far nations. The popularization of brands that advertise unique flavors and textures continues to expand our choices to a degree that can often be overwhelming, especially when we simply crave a traditional yogurt. Not too sweet, not too tart, just a delicious creamy yogurt.

I am adventurous in trying most foods, including yogurt flavors, even Parmesan. Yet, I tend to often retreat to the simple taste of vanilla. It has depth, aroma and, like vanilla ice cream, the taste is universal.

However, over the summer I have come to add fresh fruit to my yogurt, and depending on the time of the day (breakfast, snack, lunch or Sunday brunch), and season, I like to emphasize aromas by carefully orchestrating the selection of fruits and finishing touches. As I continue to repeat to myself, cooking and eating work in tandem through an aesthetic experience. Here are some examples of my latest concoctions.

A well-chosen bowl or plate (consider size, shape and color) elevates the enjoyment of yogurt from a simple plastic container to a visual experience. Typically, I set half a small yogurt container in the bottom of the plate or bowl, then add a mixture of berries -blueberries, blackberries and raspberries (at times mashed to act as a sort of jam), half a sliced banana, and often thin slices of a Granny Smith apple or a ripe pear. 

Banana and pear offers a rich and slightly sweet texture, while a few apple slices add tartness to the dish. And, depending on the season, you may wish to substitute one or two of those ingredients with grapefruit, fresh strawberries, or kiwis. The color combination, textures, size and thickness of each fruit will complement each other and become a symphony of flavors and colors.

The final touches are not simply aesthetic add ones. They give a welcome crunch, and depending on the time of the day, add a touch to make your yogurt a special treat. Think about including cashew nuts or caramelized pecans, golden raisins, granola, or corn flake cereal, and a few fresh slices of basil or mint. Oh, the aroma of those herbs will make you think SUMMER.

One last touch that I never fail to add is a drizzle of maple syrup. I know that I have a sweet tooth, but it combines all the flavors and gives it a je ne sais quoi distinctive quality. Et voila, you have created a delicious, healthy and beautiful dish to savor alone or with friends and family. Bon Appetit!

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