When I worked as an au pair in the Loire Valley in 1979, baking and cooking chores appealed to me more than other chores, and I particularly enjoyed making yogurt (or yaourt, in French).
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Derived from the Turkish word, yoğurt, the associated verb, yoğurmak, means “to knead” or “to thicken.” And according to Wikipedia, “The origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called “the food of the gods.”
Here is an excerpt from my memoir, French Illusions: My Story as an American Au Pair in the Loire Valley, describing how I made the yogurt at the Dubois household:
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“Yogurt making was not difficult, but the sequencing was important. First, I measured out a liter of milk, heated it to just below the boiling point, let it cool a bit, and then added a small amount to some starter yogurt. The sour smell, no longer alarming, filled my nose as I stirred the mixture and added the rest of the milk. One by one, I filled several small jars and placed them on a baking sheet, inserting it into the oven warmed by a single light. Either Madame or I would return in six to eight hours to distribute the jars in the refrigerator, and in the morning, we would enjoy an entire new batch of yogurt.”
For those of you that want a more detailed recipe, here is one from “allrecipes” – Easy Homemade Yogurt Recipe.
If you would like to read more about my early experiences in France in 1979 and 1980, you can purchase my eBook or paperback at Amazon by clicking on this link, French Illusions, My Story as an American Au Pair in the Loire Valley The audiobook version is also available at Audible.co
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