Wednesday, January 7, 2009

ABC Wednesday "Y" is for 'yogurt"

Whether you spell it 'yogurt,' 'yoghurt,' or 'jogurt' as they do here, it's good stuff. High in protein, calcium, riboflavin, and vitamin B, the thick kind is good to eat with a spoon by itself or as an accompaniment to certain foods, like cabbage rolls. Yogurt here is available in liquid form (which I can't drink; just not used to that!) natural flavor or with fruit added, and is packaged as you see it here. I like the cute little clay pots. I ate that yogurt after I took the photo...added some honey and nuts.

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29 comments:

Adam@BalkanFile said...

I never used to be a fan of natural jogurt until I started living in Serbia. Can't get enough of it now - it's especially good with burek!

Viktor said...

According to some scientists, yogurt in liquid form is the only kind of yogurt. Everything else is kiselo mleko.
And now that the midnight has passed, we can drink yogurt again! Merry Christmas!

Tash said...

What good memories this brings :)
As a little kid, the very thick liquidy yogurt that came in glass milk bottles was my favorite (tasted a lot better than the milk that had to be boiled & drunk warm) and with fresh wheat loaf or white bread ('sa koricom') - oh, yum. My aunt told me about the little clay pots, I think they are terrific. & burek... I think kiselo mleko not yogurt as it doesn't contain the yogurt culture. My grandma & my partents used to make both. Thanks again. Христос се роди!

Tash said...

PS the colors are so pretty & bright too.

Bob Crowe said...

In one way, this is a common domestic scene. But I think it's a really good still life, with interesting content and composition and gorgeous color. Imaginative work.

Chuck Pefley said...

I agree with Bob ... you're turning into quite the studio photographer :)

I've never seen liquid yogurt ... is this even available in the US?

Sterl the Pearl's Daily Pics of Boulder said...

Delicious. My son eats yogurt every morning and I get creative with it - tossing nuts, cereal, honey, you name it on top. That little pot is cute. I wish i had a few of those.

Bibi said...

Hi, all! Yes, the firmer yogurt here is 'kiselo mleko,' or sour milk...but it is firm, like the one in the pot above and the one sold in the container with the yellow lid. I believe though that both the drinkable kind and the firm kind are both called yogurt in the West.

raf said...

Love your post, Bibi! Rarely a day passes that I don't have plain (natural) yogurt on my plate. An Armenian roommate in college got me started on it. Like the clay pot too. :) Have missed visiting the past two weeks without an internet connection.

soulbrush said...

oh yum yum...what happens after z? do you all start again?

Belgrade Daily Photo said...

Maybe liquid yogurt is what's known as buttermilk in the US???

Bibi said...

Buttermilk isn't the same, although close. Buttermilk actually has small yellow gobs of butter in it......not my thing either!

Belgrade Daily Photo said...

I found this through a search:

"Make a special trip to this little Fairfield bakery for authentic hot Serbian bureks, washed down with buttermilk..." (this is for a restaurant in Australia).

Now the question is, is buttermilk the same thing as Serbian liquid yogurt, or is it just a substitute when the real yogurt isn't available?

Belgrade Daily Photo said...

Ah okay, I had missed your reply when I was making my second one. Are you sure it has globs of butter in it???

Marie Reed said...

What a delightful photo! The rainbow backdrop is works so nicely! I've never had a cabbage rol with jogurt!
I'll have to try that:)

Bibi said...

Hi, BDP! I had always been grossed out by seeing the remains of buttermilk in someone's glass waaaay back when I lived in the US. I think nowadays over there they've processed it better so that any particles are not so visible. I did learn on Wikipedia that buttermilk is what's left over after butterfat is extracted from the milk, so I guess it wasn't actually particles of butter I'd seen, but still....on Wikipedia (http://en.wikipedia.org/wiki/Buttermilk) there's actually an empty glass.... Residue or not, the taste isn't to my liking for drinking, so I'll stick to the firm kind of yogurt!

koala said...

imlek and jogood - I love these names.

BABOOSHKA said...

Plain yoghurt blueberries and a dash of honey. Yummy. Interesting to see the varied spellings.

Thérèse said...

Et les berlingots Pat? J'en avalais toujours des tonnes avec les pogacice... yummy.

Virginia said...

Wow, everybody likes yogurt! I like the little pots. Does it come packaged that way or just served in the pots???

My drandaddy use to crumble up cornbread in his buttermild and eat it. I'm southern but never learned to drink buttermillk.
V

Sara said...

Hi BiBi
My visit of here after a long time!
Please visit my photoblog for my "Ashoura" posts.It would be intresting for you to know what is Ashoura?!

Lily Hydrangea said...

great for todays Y! I love yogurt too!

Dragonstar said...

Why oh why didn't I think of this?!!! We eat a lot of the stuff in this house, and it never occurred to me once!

Thank you, on behalf of the ABC Team, for your participation.

Carol said...

Wonderfully colorful photo...love yogurt...

Suz Broughton said...

I love it when you do small cultural lessons like this. These are the things that make up our daily lives....and YUM!

Grace and Bradley said...

What a choice for "Y", beautiful color

Kris said...

Y is for "yum"!

jacker said...

I will pass on your article introduced to my other friends, because really good!
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Cvele said...

Serbia, like Russia, is famous for its "fluid" non-fruit yogurt.

I was living in italy for some time and they have never heard about fluid yogurt - they have what we call sour milk - or Bulgarian yogurt , cause it is made with Lact.Bulgaricus and it is firm...

In fact, my family used to eat just sour milk till I was some 10 years old.

But real Serbian, fluid no-fruit yogurt is still rarity in Italy and Spain as far as I know.

YOu can always eat it with sardines, sardeles, walnuts, oranges, apples, pies, whatever as I do.

Thankfully, we now have every kind of yougurt you can think of, with BB12, whatever bacterial culture you can think of, L carnitine, ALA, Q10... Great stuff really.