Whether it's regular, Greek, plain, flavored, fruit mixed in or on the bottom, homemade or packaged, what's your preferred temperature for yogurt?
I used to just mindlessly eat yogurt cold, or just straight from the fridge.
I started just recently eating my yogurt at room temperature by leaving it out for about 1/2 hour before partaking and find that the yogurt tastes significantly different and more importantly, better.
More tart, and for lack of a better word, more "yogurt-y".
No surprise, of course, given that cold tends to mute flavors.
It's just a surprise (to me, anyway) that I didn't start doing this sooner.
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