Happy accidents have defined much of the human experience. The wheel, the discovery of metallurgy, the idea of fermenting olives (essentially little, bitter stones until cracked and left to cure). The development of the culinary experience in particular is riddled with these accidents and moments of inspiration. Yogurt is one such archetypal food. While some speculate that it, along with beer, originated in Mesopotamia, the birthplace of agricultural civilization, there is no definitive way to know where yogurt began. But whoever first uncovered this metamorphosis over 7,000 years ago could scarcely have conceived of its subsequent and lasting impact.
At its core, yogurt is an innovation that elegantly deals with the universal issue of preserving a highly perishable food. In addition to food preservation, it just so happens that the process of fermentation also releases and creates constituents that make milk more digestible, nutritive, health-supporting and, in my humble opinion, delicious.
There are countless ways of making yogurt, each recipe being different from for every other. Every maker’s technique will differ, every region has its own unique microbes. What’s more, the diversity of roles that plays in the hearts of people across the planet and the ways in which it is integrated into regional cuisines is truly astonishing. Yogurt is more than fermented dairy, it is a window into peoples’ lives.
It is this that makes yogurt so much more than the sum of all its culinary and health benefits. The most crucial facet of yogurt is that it prolongs and deepens the relationship we have with our food. It connects us to our ancestors and allows us to become conduits between them and our descendants. And that’s what ultimately matters to people most — how they connect with your product, your innovation, or your brand.