Daniel Carasso's Yogurt

Daniel Carasso's obituary in Saturday's Financial Times inspired me to make yogurt again. Sometimes I stumble on tradition. I am so wound up on re-creating that I stop enjoying. A few Summers ago I read about the carbonated fruit flavored tea drinks on the menu at Mariage Freres in Paris. The article was similar to this post at TeaMuse by Karen Burns, "France has never been a big tea-drinking country...this is an advantage because the French never developed fixed traditions regarding tea, and so they're open to new flavors, new blends, and new varieties."

The Mariage Freres web site explains, "Day after day, we ask ourselves what tomorrow's tea should be like. So in the field we constantly seek the most delicate harvests, while in the lab we devise the most expressive blends."

I'm going to adapt David Lebovitz's Lavender-Honey ice cream into a Fage Greek style homemade yogurt. "Day after day, I am going to ask myself what tomorrow's creations should be like. So in the marketplace I will constantly seek the most delicate harvests, while in the kitchen I will devise the most expressive blends."