Have been making lots of homemade yogurt lately. Searching for yogurt recipes I came across a Frozen Yogurt recipe from the Perfect Scoop book on the 101 Cookbooks site.
This is a very good treat with a bit of a tang. I let my yogurt set for at least 15 hrs when making so it gets tangy.
We are hooked on this stuff now. So easy to make. I didnt strain the homemade yogurt. Used a very good homemade vanilla and made in Kitchenaid Ice Cream attachment.
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Vanilla Frozen Yogurt Recipe
Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
Recipe taken from 101 Cookbooks
Here is a link that might be useful: 101 Cookbooks
bri29
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