On this week’s Special Sauce I continue my delightful conversation with The White Moustache founder Homa Dashtaki.

I asked her how she makes her sinfully rich yogurt. Homa said, "There's nothing I'm doing different than the way I would teach you how to do it at home. And you can make White Moustache yogurt at home, and it's a very magical process, but it's so, so simple. It's just a matter of boiling the milk, letting the milk cool to a certain temperature, and then very mildly letting it incubate. And we are now making yogurt in a vat, in a 79-gallon vat, and we just mimic that process."

She paused before continuing: "And in that vat is the only time that machinery is ever used. It is entirely handled by human hands after that. We take it out of the vat in five-gallon batches, and then it goes into 2 1/2-gallon batches, and then it gets put into an eight-ounce jar, where we put the fruit in on the bottom by hand. And our seasonal flavors of like summer peaches and quince are so much fun to make, and we try to make them as authentically as possible. And this is where my dad and I are screaming at each other, 'Yeah, peel the peaches!' 'No, don't peel the peaches! Leave the skin on.'"

Homa and her father often argue about whether to automate their production, which led her to talk about what her ultimate goal was, which I found surprising. "White Moustache was such a miracle to begin with," Homa says. "Maybe we hold onto that, maybe we're not a food business, maybe we're an advocacy business. Maybe we kind of set an example for how you don't have to get really big and sell to PepsiCo. Maybe you can stay small and flourish."

Who or what determines what’s going to happen to White Moustache? Homa suggests it's not up to her or her dad. But for the full answer to that question, you’re going to have to listen.

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/01/special-sauce-homa-dashtaki-2-2.html