Just like coffee and tea, I need you regularly

[venta]

A friend of mine does PR for Yeo Valley, who make yoghurts. Or maybe she does blogging and copywriting for them. Or some form of other freelance stuff. Actually, I concede, I have no idea what it is she actually does for them. The net result, as far as I'm concerned, is that she sporadically wants me to go to her house and eat yoghurt and have opinions about it.

As a big fan of both yoghurt and having opinions, I quite enjoy it.

So, yesterday she made me close my eyes and eat various yoghurts. Which I did (having been assured that none of them were anchovy and hedgehog flavour). Then she pointed out she had 16 giant tubs of the stuff, including duplicates, and a husband who doesn't eat yoghurt, and would I please take some of the stuff away.

So I did. And can I just say that Yeo Valley Greek-style lemon and ginger yoghurt is The Business? It's extremely creamy, it's lemony (almost lemon curdy), and very, very slightly gingery. I've just had a bowl of it for breakfast, with granola[*], and I'm now contemplating second breakfast.

Or early lunch. Or something. It's a "limited edition" yoghurt, whatever the blithering Margaret that means, so I don't know how easy it'll be to track down in the shops. But I'd really recommend making the effort.

(No one is paying me to say this, by the way, it really is very nice.)

[*] all right, it wasn't granola at all, it was Co-Op muesli, but I sprinkled it on top of the yog in a very cool and California kind of way.

Comments

[beckyc.livejournal.com]

Can one acquire/make dairy-free lemon curd?

It has been a while, but I think it's possible. Egg free would be harder.

[venta.livejournal.com]

Yes, I think egg-free would be pretty doomed. I've actually never tried cooking with the egg-free-replacement-egg-powder-food-substitute-product you can buy, but I fear it. And certainly for lemon curd I can't imagine it working.

(Any passing vegans/egg-freers are invited to set me straight...)

[phlebas.livejournal.com]

There are quite a few recipes for vegan lemon curd online - most seem to use cornflour and coconut milk rather than egg-substitute-product. One uses almond milk, which I've never heard of but sounds quite special. (NB I have never tasted these things - it's possible only hardened vegans would enjoy them)