yogurt tease.

Among other things, I just had a 6 ounce cup of Dannon Light and Fit yogurt for lunch, vanilla flavor. I've been noticing lately that unfortunately it is tasting increasing more artificial. I went to the kitchenette to wash out the cup before recycling it, and had the following conversation with a co-worker, who will be referred to in the remainder of this post as yogurt tease, or YT for short, for his comments and behavior. (I will be referred to as SSC, in case you were wondering)

SSC: (while washing out yogurt cup) Wow, this yogurt tastes increasingly more artificial each time I have it.

YT: Yeah, most yogurts do. Although Stoneyfield yogurt is pretty good.

SSC: (nodding, agreeing-- though making mental note that the Stoneyfield is pricier, and the enormous box of Dannon Light and Fit was a good deal at Costco) Yeah, you're right. (tosses cup into recycling bin, and turns to walk away)

YT: You know, I make my own yogurt.

SSC: (stops in tracks) Really! How do you do it?

YT: Oh, it's really easy. You just need to start with the culture, and you can't buy it at any regular store, because all of their stuff is processed.

(SSC nods, ashamed after eating processed cheap yogurt)

YT: You just heat milk to a froth, let it cool, add the culture, and refrigerate overnight.

SSC: (falling straight into the Yogurt Tease's trap) That does sound easy. Where do you get the culture?

YT: (drops bomb) Oh, mine is from [fill in foreign country here-- left blank to protect identity of said Yogurt Tease]. It's been a family tradition since the 1970's.

SSC: Right. Of course. (finally exits kitchenette, defeated)