Blue Hill Brings Vegetable Yogurt to the Masses


[Photographs: Lily Chin]

Blue Hill announced last week that they're releasing a line of flavored yogurt. But don't expect vanilla and strawberry—they're going savory with four vegetable flavors: beet, squash, tomato, and carrot.

All of the yogurt is made with milk from from grass-fed cows on farms in the Northeast, including Blue Hill's own farm in the Lower Hudson Valley. The idea is a yogurt that can be eaten solo or used as a condiment or ingredient, like sour cream.



What does a savory yogurt taste like, let alone carrot or beet yogurt? These aren't Dannon or anything like baby food; the texture is thin and loose, running off a spoon, and the flavor is tangy but more subdued than, say, Greek yogurt—more subtle and nuanced, less rich.

Despite its vivid color, the beet is the most muted of the bunch: tangy at first, then the sweet, earthy flavor of the beets kicks in. More beet would be overpowering; this is just right.



In contrast, the bright orange carrot yogurt was anything but subtle. The carrot's sweetness brought out the yogurt's natural tang for something that's less overtly carrot-y and more bright and fresh. Squash works similarly, but with all the deeper fall flavors I've been craving the past few weeks. Someone called it a savory pumpkin pie: it had the intense earthiness and savoriness of a squash purée with the tart punch of the yogurt to balance things out.

The tomato yogurt, our favorite of the bunch, had the fresh acidity that I would expect out of tomatoes. It would go great over some toasted country bread with a little olive oil and sea salt. As with the carrot yogurt, the tomato's natural flavors complemented those of the yogurt with flavors reminiscent of summer.



You can find the yogurts at Whole Foods throughout the Northeast, $2.99 for a six ounce container. While I wouldn't necessarily trade out my breakfast yogurt for one of these, they're well suited to eating straight or subbing in for ingredients like sour cream or crème fraîche. We suspect they'd make quick yogurt dips even quicker.

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