I haven’t felt this winter. Again. :-D But it’s getting close to the end. I’ll tell you a few words about an ingredient I love and use in all seasons!

Today: yoghurt

What terrifies me the most when working with yoghurt? That I might leave it too much in the fridge after buying it!

Where do I get yoghurt from? Even though I also like Greek, French, and Italian yoghurt, together with the Icelandic version (skyr), I enjoy working the most with Romanian yoghurt. To me, it’s the richest. The cow and goat yoghurts may be delicious, but the buffalo yoghurt seems the creamiest.

Why do I love it? It enriches both a savoury meal and a dessert in terms of texture.

How do I use it? From pancakes to Romanian doughnuts, but also pound cake! There’s also a fruit cake, my Mom’s recipe (the Romanian doughnut recipe is also hers), that I bake often because it’s so ’easy to eat’.