What: Whole Cow Milk Greek Yogurt
Where: Sweet Pea Farm, North Granby, Connecticut
How much: $5.00 for 16 ounces
This category of yogurt from this particular farm needs to have it’s own special name. A worthy name would be something like “Sweet-Elixir-of-Life Yogurt”. When I first tasted it my eyes popped in surprise and then a big smile spread across my face. It reminds me of creme fraiche more than yogurt. It is tart, sweet, creamy, rich, smooth, and utterly sublime.
My husband is of the opinion that it needs no additional sweetener. Eaten plain, the level of tartness reminds me of Siggi’s. With a small swirl of honey on top, the yogurt really sang for me. This is food that grabs you and takes you to your happy place. If you live far away, consider funding a trip to northern Connecticut just so you can taste it.
Any one else know of a diary that makes Greek-style yogurt with whole milk? You could try recreating it at home. The farm uses their own pasteurized (i.e., extremely fresh and not ultra-pasteurized) whole milk to make yogurt. Then they hang it in a few layers of cheesecloth over a bowl for 1 1/2 hours. They feed the leftover whey to the pigs. But you can also use it in breadmaking. I know all of this because I took a cheesemaking class with the Hayes daughters a few weeks back and grilled them for the details.