Blue Hill Brings Vegetable Yogurt to the Masses   [Photographs:
Lily Chin]   All of the yogurt is made with milk from from
grass-fed cows on farms in the Northeast, including Blue Hill's
own farm in the Lower Hudson Valley. The idea is a yogurt that
can be eaten solo or used as a condiment or ingredient, like
sour cream.    What does a savory yogurt taste like, let alone
carrot or beet yogurt? These aren't Dannon or anything like baby
food; the texture is thin and loose, running off a spoon, and
the flavor is tangy but more subdued than, say, Greek
yogurt—more subtle and nuanced, less rich.  Despite its vivid
color, the beet is the most muted of the bunch: tangy at first,
then the sweet, earthy flavor of the beets kicks in. More beet
would be overpowering; this is just right.    In contrast, the
bright orange carrot yogurt was anything but subtle. The
carrot's sweetness brought out the yogurt's natural tang for
something that's less overtly carrot-y and more bright and
fresh. Squash works similarly, but with