Words By Johnny Drain
Issue 05 Seeds, MOLD Magazine
A few years ago I was told the story of Jewish émigrés arriving in New York in the late 19th century with strips of fabric that they had soaked in yogurt and left to dry. In their new home they would soak the fabric in milk, reanimating the culture and allowing them to seed new batches of their favourite yogurt. The yogurt, still sold at Yonah Schimmel’s Knish Bakery in the Lower East Side, it is said, is the scion, direct and uninterrupted, of the yogurt made from one of those first dairy-drenched ra