Fat Toad Farm Caramel Sauce
Several years ago, I tasted the creamiest yogurt ever and set upon figuring out how a small Molkerei (dairy) in Switzerland could make a yogurt with the proper balance of three major traits: smooth texture, big flavor, and a slight tangy aftertaste. I tried to replicate that yogurt about a dozen times with my yogurt maker using every type of milk before I gave up and decided to ask the owner of the Molkerie in Switzerland how they make their yogurt. The owner told me the secret to making really great yogurt lies with the cows: they need to graze and be well cared for. I realized I would never be able to reproduce a really great yogurt unless I had my own cow, and that was pretty much out of the question but the message stayed with me. Read more 
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