I first discovered Kesso Greek yogurt about a year ago, after stumbling into The Yoghurt Place II on Sullivan Street. This happy discovery has since saved me from hunger-induced binge-shopping on multiple occasions. On a quiet strip between the great shopping in SoHo and the West Village, it’s a great stop for a snack and a respite from the weekend madness of downtown. This tiny shop also offers a multitude of sweet and savory Greek pastries, but I go there solely for the extraordinary yogurt, served it its container and topped with a choice of fruit, nuts and granola. Rich and creamy, yet low-fat and pleasingly tart, it is a wholly satisfying snack or a light lunch.
Imagine my delight, then, when I came across the same brand of yogurt at Whole Foods. Naturally, I scooped up three of the large containers to horde in my fridge, intending to eat nothing but decorated yogurt for breakfast, lunch, and dinner (and having cookies for snacks). This is a product with endless options, providing the perfect canvas for any number of toppings. I’ve had fun experimenting with flavor juxtapositions, contrasting the tanginess with something more subtle and sweet, or giving it a topping with a similar kick. It is nicely balanced by dark, sweet berries (and perhaps a drizzle of honey?), served with a crispy stick of biscotti. Stewed rhubarb is a great compliment to its tartness, and the thick, rich texture stands up well to juicy toppings. For a quick, healthy snack, I like to crumble fruited Ryvita crackers on top. And, when I want a rich dessert but not the caloric guilt, I have a single scoop in a souffle cup, occasionally sprinkled with chopped, toasted hazelnuts.
I’ve also had great results baking with it. In muffins, in place of buttermilk, or even regular milk, it adds a richness to the flavor and a thicker texture. Chocolateandzucchini.com has a recipe for a yogurt cake that would make beautiful use of the Kesso; you might consider adding a bit of lemon zest to further brighten the flavor (I really this cake toasted for breakfast).
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I loved that yogurt place on Thompson Street as well until one day, during the summer time, I was on the verge of eating a fly that was laying dead on my next bite. The owners keep the doors open and all their goods uncovered where critters get there before it’s served.
Posted 18 May 2007 at 7:30 pm ¶Trackbacks & Pingbacks 3
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