Tsaziki Not! …or Naughty Danone

So who invented the recipe for using garlic and yogurt? I read the word was Greek yet it was borrowed, so I have no idea but I guess nomads who moved around with mothers milk until they became cheeses, and on the way these vary yogurts had garlic added to preserve them, or not, who knows.

These days we have the Danone one the world’s largest producers of dairy products 50 million sales of individual yogurt pots annually, as well as much more including Evian, spelled Naive backwards.

The rest is history after Carasso was born in Salonica in 1874, and in 1912, with the unrest of the Balkan Wars and the approach of Greek troops, he moved his family to Barcelona. He noticed that many young children suffered from digestive and intestinal problems, and inspired by the work of Ilya Ilyich Mechnikov, who had popularized sour milk as a health food, and recalling that such health conditions were treated with yogurt in the Balkans, Ottoman Empire he imported cultures from Bulgaria, or used “pure cultures that had been isolated in Paris” at Mechnikov’s laboratory at the Institut Pasteur.

Since yogurt was not well known then in Western Europe, he initially sold it as a medicine, through pharmacies. In 1919, he founded the company in Barcelona when he opened a small yogurt business named “Danone”. In 1942, he formed a partnership with two family friends, and they bought a small Greek yogurt company, Oxy-Gala, and founded Dannon Milk Products in Bronx, New York.

In 1947, Dannon added jam to its yogurt as a concession to American tastes and succeeded in growing sales to a broad market. He expanded the business into cheeses and other foodstuffs, and bought the American company from Beatrice Foods in 1981, changing the name to Groupe Danone.

But all this doesn’t matter if you are dairy sensitive or lactose intolerant and if you are stick to nuts unless you have a nut intolerance. But actually Lactose intolerance is the inability to digest lactose, which is natural sugar in dairy products, and so why have so many become intolerant in the past 20 years?

I don’t really know the answer but I guess the industrialization of milk products and whatever they do to it changes it from something we once could digest, to something now we need pills to stop the pain. Hey, wait a minute, some claim regular yogurt is strained multiple times to remove the whey. This gives Greek yogurt it’s unique and creamy taste, plus it also removes much of the lactose.

The fact is, yogurt and additives are one of those international foods that captivate audiences all over the globe, yet in Japan cancer of the bowls has intensified and I am not sure why, some say milk being introduced while others say meaty diets and refined foods, less of those yummy Natto beans.

I cannot live without some good unpasteurized cheeses: https://mesubim.com/2015/04/11/bio-cheese-golden-dog-video/ and it is my guess the industrial revolution proved absolutely more efficiency for civilization, yet it caused us to eat and live in a way further away from mother nature, and the consequences are refrigerated foods, refined sugars, preservatives, etc.

And do you think any agencies such as FDA are protecting us? ……I doubt it as big industry and conglomerates have taken over the resources we need to survive and bastardized them into a place of no return, thanks to the “world food company”, that is so scary €25 billion later.

One of the most interesting types of dairy are those often fermented,  and some Scandinavian chefs are focusing on fermented, but many foods are not what we call overly “tasty” the aminos and tangy tastes are blunt. So the challenge is getting our youth to eat more healthy and that’s is unlikely to happen unless you are Greta Thunberg.

If you feel like making yogurt I am told: 2kg of milk, and 200g of yogurt and heat the milk to 42°C and then add the yogurt and keep it there for 3m30s and then into the fridge.

Recipe it as you like improvise:

  • 450g Greek yogurt
  • 2 fresh scallions
  • 1 fresh green chilies
  • 1 tablespoon ginger root
  • 1/2 garlic white or black
  • 2 cucumber de-seeded
  • 1 lemon juice
  • Pinch Salt
  • Crushed black pepper corns
  • Lime optional but only organic 😃

Leave in the fridge 5 hours or longer before serving so that the flavors combine and the expanse of tastes and texture are melded together.


Source Danone is from the internet

Categories: Kitchen Facts

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