Team Yogurt

Not Spoiled, Just Cultured

Coverage, Reviews, Articles, and Press Mentions of Yogurt Culture appear below. 


Cheryl wrote a feature for The Washington Post about globally-inspired yogurt drinks. (Read.) She also appeared for the second time as an expert on The Washington Post's weekly online food chat. (See.)

Cheryl wrote about homemade yogurt and developed four yogurt-based recipes for the June/July 2016 issue of Fine Cooking. (See.)

The New York Times wrote about Cheryl, Yogurt Culture, and Team Yogurt. (Read.)

Cheryl appeared as a guest on The Splendid Table. (Listen.)

The Gourmand World Cookbook Awards named Yogurt Culture the U.S. winner in the Cheese | Milk category and qualified it for its best in the world competition.  (See.)

Library Journal named Yogurt Culture one of the best books of 2015. (See.)

The Washington Post named Yogurt Culture one of its "highly recommended" books of 2015. (See.)


WASHINGTON INDEPENDENT REVIEW OF BOOKS | December 18, 2015 | Recommended by Domenica Marchetti

"I look for books that are enduring, that have depth, and in which the author has a genuine curiosity for and understanding of the subject. It practically goes without saying that the recipes should work (not always the case, alas) and the writing should shine. That’s why I love Rule’s latest book. She starts with a seemingly simple subject — yogurt — and takes you on a global tour of how it is used (and loved) in kitchens the world over. With stops (in the form of essays) in Eritrea, Greece, India, Israel, Pakistan, and beyond, Rule’s writing is sharp and sure. And best of all, her recipes work..." Read the full piece.


EDIBLE SEATTLE | September/October 2015 issue | Interview by Tara Austen Weaver

The magazine runs a Q+A with Cheryl and shares the Spicy Tomato Bread Salad (fata) recipe from Yogurt Culture. Read the piece.


HERE AND NOW (WBUR BOSTON) | September 3, 2015 | Radio broadcast and article by Kathy Gunst

"[Yogurt] is great in savory dishes. For instance, Cheryl Sternman Rule has just written a book called Yogurt Culture. She gave me a fabulous recipe. It's Israeli. It sounds weird, but I tried it, and it's fabulous. It's Greek Yogurt with a lemon vinaigrette. It's got olive oil, lemon juice, pepper, toasted pine nuts on top, and the spice mixture za'atar... Fantastic." Listen to the broadcast.


CHRISTIAN SCIENCE MONITOR | September 1, 2015 | by Patricia Tanumihardja

Cheryl offers five troubleshooting tips for homemade yogurtmaking plus a recipe for Orange-Clove Lassi. Read the article.


PEACE CORPS PASSPORT | September 1, 2015 | by Elaine Cleary

Cheryl reflects on how her years teaching in Eritrea influenced the writing of Yogurt Culture. Read the interview.


HOUSTON CHRONICLE | August 17, 2015 | Article by Elizabeth Pudwill

"If you want to stir a little fruit and granola into yogurt for your breakfast, fine. But if you want to be adventurous, making your own yogurt and incorporating it into all kinds of dishes, check out Cheryl Sternman Rule's new cookbook, Yogurt Culture: A Global Look at How to Make, Bake, Sip and Chill the World's Creamiest, Healthiest Food..."


PARADE | July 31, 2015

Three recipes from Yogurt Culture appear in Parade, which has a circulation of 22 million. See the recipes


GILROY DISPATCH + MORGAN HILL TIMES | July 31, 2015 | Article by Gale Hammond

"Recently, Rule was at the Gilroy Farmer’s Market with Yogurt Culture: A Global Look at How to Make, Bake, Sip and Chill the World’s Creamiest, Healthiest Food. The second offering by this smart and busy food writer stood ready to be signed and carried home by South County home cooks and fans of the valley’s freshest produce.... Rule’s easy-reading style is rendered much like the foods she loves: clean, clear, bright and delicious." Read the full article.


JAMES BEARD FOUNDATION | July 28, 2015 | Article by Anya Hoffman

Cheryl is interviewed about her five favorite ways to use yogurt in summer recipes. Read the full piece.


NPR | July 17, 2015 | Article by Maria Godoy

"Sternman Rule stuffs her book with a global smorgasbord of tempting recipes. Some were gathered during trips abroad, or adapted from interviews and cooking lessons with immigrants in the U.S. for whom yogurt remains an essential taste of home." Read the full piece.

In addition, NPR's agricultural reporter Dan Charles produced a haunting podcast about Edgar Diaz, a Colombian yogurt maker jailed after burning down his Dallas-based factory. Cheryl was interviewed as a yogurt expert during the 9:45 - 10:30 mark. Listen now.


OPRAH MAGAZINE | July 2015 Issue 

Cheryl's recipe for Roasted Blueberry Compote from Yogurt Culture appears in Oprah magazine as a "Genius Idea." See it.


TODAY.COM | Today Food | by Sara Bir

"I started making savory versions of yogurt parfaits almost as an accident: we were out of fruit at home, and I was rushing out the door to drive to an appointment... Shortly after that, I got a copy of Cheryl Sternman Rule's book, Yogurt Culture, which is packed with all kinds of recipes using traditions from many cultures, and it inspired me to try other savory combinations of my own. I was hooked..." Read the full piece.


REAL SIMPLE | June 29 & 30, 2015

Podcast: Things Cook Know | All About Yogurt | Listen as Real Simple's Executive Editor and Digital Food Editor Interview Cheryl

Online: 5 Ways to Wake Up Your Yogurt Routine | "Delicious and healthful, yogurt is a true kitchen superstar—but down a bowl everyday at breakfast, and it’s easy to get stuck in a rut. Ready to retire that trusty tub of vanilla? We asked Cheryl Sternman Rule, author of the new cookbook Yogurt Culture, for some strategies that are guaranteed to freshen up your yogurt game." Read the full piece.

SEATTLE TIMES | June 24, 2015 | Article by Rebekah Denn

"Yogurt is hugely popular in American supermarkets, but it’s often sweetened to sugar-bomb status, packed into snack cups or processed into squeezable tubes. In food writer Cheryl Sternman Rule’s kitchen, though, we get a worldwide, whirlwind tour of the versatile ingredient..." Read the full article.


SAN JOSE MERCURY NEWS | June 24, 2015 | Article by Jackie Burrell

"You can buy sugary fruit-topped yogurt in any supermarket, but there's a much better way to get your yogurt fix, says San Jose cookbook author Cheryl Sternman Rule... And her new cookbook explores every delicious aspect of "Yogurt Culture." Read the full article.


YOGURT IN NUTRITION | (Paris-based collaborative health initiative) | June 24, 2014 

Behind the scenes interview with Cheryl about patterns in yogurt's global consumption. Read the interview.


THE OREGONIAN | June 8, 2015 | Article by Ivy Manning

"Sternman Rule traveled and interviewed yogurt producers, chefs, and home cooks from a wide range of cultures while writing the book to explore how yogurt is used across the globe and just how versatile it can be in the kitchen..." Read the full article


THE SCARSDALE INQUIRER | June 5, 2015 | Article by Debra Banerjee

"What if all we needed to achieve world peace is a cup of fermented milk? ... Making the case for yogurt and enjoying it in its unprocessed form is Cheryl Sternman Rule, author of a new book, Yogurt Culture... [who] will have you unearthing your old yogurt maker or dashing out to the supermarket to buy some of the plain variety..." 


HEALTH MAGAZINE | June 2015 Issue

Health ran a large excerpt from Yogurt Culture in its June issue. See it.


PASTE / FOOD | May 26, 2015 | Article by Sara Bir

Yogurt Culture is "part cookbook, part guide, and 100% inspiring. Whether you buy little containers of it from the store or make your own at home, Yogurt Culture will make you fall in love with the tart and creamy stuff anew..." Read the full interview.


SAVEUR | May 20, 2015 | by Cheryl Sternman Rule

Cheryl's essay "Behind the Recipe: Eritrean Fata" appears here.


JEWISH DAILY FORWARD | May 20, 2015 | Review by Alix Wall

"The book’s recipes range from savory to sweet, with ideas for everything from cooked fruit compotes that can be mixed into yogurt to dinner entrees involving yogurt marinades... What’s especially interesting, though, is information about how yogurt is used in different parts of the world. Greece and India are among the more obvious examples, but Rule was fascinated to learn that in nomadic countries like Afghanistan and Mongolia, yogurt is often dried into cubes so it can be easily transported..." Read the full review.


JERUSALEM POST MAGAZINE | May 15, 2015 issue | Article by Faye and Yakir Levy 

"This year, to celebrate Shavuot, we will make desserts with yogurt. 'Yogurt contributes so much value to such a wide variety of baked goods,' writes Cheryl Sternman Rule, in her just-published book, Yogurt Culture, 'that you'll want copious amounts on hand for everything from tarts and galettes to.... cakes.' Yogurt keeps cakes moist and enhances their flavors. Rule uses it in her walnut cake with rum-soaked currants. There's yogurt in her almond lemon cake's batter, as well as in its drizzled icing, which is made of confectioner's'sugar, yogurt and lemon juice..." 


THE ARKANSAS DEMOCRAT-GAZETTE | May 13, 2015 | by Kelly Brant

The newspaper ran an adapted version of Cheryl's recipe for Labneh-Stuffed Peppers with Feta and Pistachio. 


THE SPLENDID TABLE NEWSLETTER | American Public Media | May 2015

Cheryl's recipe for Oven-Baked Tarragon-Scented Salmon appears on the popular radio broadcast's newsletter and website


SAN FRANCISCO CHRONICLE | May 9, 2015 | Article by Amanda Gold

"[Cheryl Sternman Rule's] anecdotes throughout give texture and context to many of the recipes, from the Eritrean spicy tomato bread salad with yogurt (called fata) to the syrup-drenched orange phyllo cake. Rule’s yogurt primer is comprehensive, going so far as to delve into the relationship between yogurt and gender..." Read the full article.


THE KITCHN | May 4 through May 9, 2015 | 6-part Mini-Series by Cheryl Sternman Rule

May 4: The Yogurt Aisle is Getting Wild: Here Are 4 Tips for Navigating and Finding New Favorites
May 5: Why I Believe We Should All Eat More Plain Yogurt
May 6: Why I Don't Buy Fat-Free Yogurt
May 7: Why Yogurt Is So Much More Than a Healthy Substitute
May 8: Why Labneh Should Be Just as Popular as Yogurt
May 9: If You Love Yogurt, Then It's Time to Explore Its Global Culture


REDBOOK MAGAZINE | May 2015 issue

Cheryl's labneh recipe from Yogurt Culture appears in Redbook.


THE WASHINGTON POST | April 26, 2015 | Article + Recipes by Cheryl Sternman Rule

Read Cheryl's article, The Not-So-Secret Truth About Yogurt the Rest of the World Already Knows, in The Washington Post. Includes recipes for Raisin Poppy  Seed Flatbreads with Cardamom Honey-Butter, Beef-Stuffed Swiss Chard Rolls with Yogurt Sauce, and Trout with Tahini-Lemon Yogurt and Baby Arugula. 

In addition, Cheryl was one of the featured guests on the The Washington Post Food Section's weekly online live chat on April 29, 2015. Read the full transcript here

(This same piece was also syndicated in the (Chicago) Daily Herald, in the Saskatoon Star-Phoenix, in the Staunton (VA) News-Leader, the Bend (Oregon) Bulletin, and on


THE DETROIT NEWS | April 23, 2015 | Article by Kate Lawson

"...[I]n Yogurt Culture (Houghton Mifflin Harcourt, $22), Cheryl Sternman Rule shares recipes and stories from kitchens around the world and visits yogurt producers large and small to explore the scope of this booming industry. After exploring the history of yogurt, she... offers a fool-proof guide on how to take the anxiety of making yogurt from scratch. Rule also explains how to strain regular yogurt into a thick, creamy Greek version, then combines it with blood orange and kalamata olives for an outstanding dip..." Read the full article.



J. (THE JEWISH NEWS WEEKLY OF NORTHERN CALIFORNIA) | April 23, 2015 | Review by Alix Wall

"When Cheryl Sternman Rule and her husband, Colin, were in the Peace Corps in Eritrea in the mid-’90s, they made their own yogurt, as most locals did. The couple enjoyed it so much that they promised each other they’d continue to make it once they got home. Of course, they didn’t. Rule couldn’t have known it at the time, but that experience in Africa was a harbinger for what was to come years later — a book about yogurt around the world..." Read the full article.


SAN DIEGO UNION-TRIBUNE | April 22, 2015 | Food Section Cover Feature | Review by Jill O'Connor

"... [Rule's] evocative descriptions of the people and cultures that inspire her recipes make me want to pull out my pots and pans — or my passport — just so I can taste what she tasted; the labneh-stuffed peppers rich with feta and pistachios and the cold, herbed yogurt soup flavored with preserved lemons and sumac and strewn with rose petals that she learned to make on the island of Kea in Greece, or Fatet Makdous, the rustic eggplant casserole swirled with dollops of yogurt-tahini sauce that she first shared with a generous friend from Nazareth, Israel. Cheryl Sternman Rule delves deeply into the traditional flavors and food ways where yogurt plays a starring role, and with “Yogurt Culture,” we are all the richer for it." Read the full article.


EPICURIOUS | April 14, 2015 | In "How to Use Yogurt in (Almost) Everything | Article by Katherine Sacks

"Greek yogurt, frozen yogurt, yogurt in smoothies—everyone’s crazy about yogurt these days. As Cheryl Sternman Rule says in her new book Yogurt Culture, 'No longer is yogurt a fuddy-duddy, hippie-dippy half-solid relegated to 1970s commune culture.' Yes, yogurt is in the midst of a makeover, and it’s high time it moved beyond the granola bowl..." Read the full article.


LIBRARY JOURNAL | February 15, 2015 | vol. 140 | issue 3 | p. 123 | STARRED REVIEW of Yogurt Culture | Review by Lisa Camppbell

"As author and food blogger Rule (Ripe: A Fresh, Colorful Approach to Fruits and Vegetables) notes in this cookbook's introduction, yogurt has revolutionized the grocery store dairy aisle. Turning a critical eye to the history and economics of this extremely popular food, she explores global eating habits, the practices of large copacking facilities, and the growth of notable companies such as Dannon and Chobani. In addition to this informative content, and perhaps best of all, Rule delivers outstanding recipes for more than just breakfast. Readers seeking alternatives to packaged fruit and yogurt cups are offered delicious and customizable mix-ins, including strawberry-rhubarb compote and rosy apple-grape sauce. The author then incorporates yogurt into sauces, drinks, soups, and many other sweet and savory dishes (e.g., roasted cauliflower with tahini yogurt and pomegranate, the creamiest pasta marinara ever, cherry galettes with yogurt-ricotta cream). VERDICT This excellent cookbook belongs in most collections, along with Arto de Hartounian's The Yogurt Cookbook." Read the review online.