If there’s anything you need to know about me, it’s this: I like yogurt. Partially in thanks to my Persian heritage, I’ve eaten it as long as I can remember, whether it was a snack, a side, a breakfast, a dessert, or dip. I’ll easily eat half a gallon of yogurt a week; my fridge will always house some form of plain, whole-milk yogurt, because that’s how I prefer to start my mornings. For other meals, I’ll slap it atop shredded chicken and beans, substitute it anywhere I need sour cream, or dollop some over anything that needs a little tang, including my dog’s meals. (What can I say?