So you know what's the best thing ever when you've just had food poisoning all weekend and your stomach is still cramped and painful two days later? Live and active yogurt cultures, specifically l. bulgaricus and s. thermophilus in this case. Enzymes! Bacteria! Digestive ability! I had two spoonfuls and felt so instantly better it was shocking.
This is Fage Greek yogurt, but I'm thinking any plain, fatted, decent yogurt would do the job.
I keep talking to my friend Ryan about making yogurt from scratch. He and his co-op people used to make it all the time, and it sounded really easy. Eventually I will make the experiment.