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Frozen Yogurt

Is it as simple as buying yogurt and tossing it in my ice cream maker??
Does the fat content matter??
Is there any tips or tricks someone can pass along??

Thanks
DT

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  1. You'll need to add a LOT of sugar to storebought yogurt. I tried tossing some strawberry yogurt into the ice cream machine and the result was an overly sour, unsweetened mess even though I started with yogurt I thought was plenty sweet.

    Sorry, I haven't experimented since then but I know others have had luck as long as they add sugar.

    1 Reply
    1. re: Pei

      There'a a great recipe at epicurious.com for a frozen lime yogurt. You have to start with whole milk plain yogurt & strain it overnight through a cheesecloth. Take the yogurt & add lime juice,lime zest,superfine sugar & cornsyrup. Pureee it in a blender & then freeze it in your ice cream maker. The result is a frozen yogurt that is smooth & creamy..almost like ice cream.

      I've played with the recipe to make it lemon ginger,mango,orange cardamom..etc.
      It takes a few hours for the yogurt to drain but the result is very worth it.

    2. It depends on the storebought yogurt you start with. I've used Byblos, a Greek-style high fat yogurt, with great success. I made strawberry yogurt with fresh strawberries and some honey as sweetener, lovely stuff.

      1. I actually find it easier to make good frozen yogurt than ice cream, and I haven't had to add that much sugar, though I mix it with a fruity puree. I normally buy some low-fat or regular yogurt and strain it overnight. I've used Stonyfield yogurt and had success. There's a great strawberry balsamic vinegar frozen yogurt recipe posted by Carb Lover previously:

        http://www.chowhound.com/topics/show/...

        1. Homemade frozen yogurt is fantastic! Don't just toss yogurt into a ice cream maker, the taste and texture will be not good.

          For smoothness and mouth-feel, it's a good idea to make a custard base (heating sugar, egg yolks and milk together). I've been using the Bittman recipe. You don't need a special yogurt or to strain, but a full-fat yogurt is a good idea. I ran out of milk when I tried the Bittman, and instead used half and half and added peaches--fantastic results. Believe it or not, this is lower fat than ice cream, and I prefer it to ice cream.

          I make ice cream all the time--truly, a low-sweentened base that tastes fine will lack when turned into ice cream. You do need a decent amount of sugar to make frozen yogurt, and a good recipe will give you guidance.

          1 Reply
          1. re: Mandymac

            can you post the bittman recipe? i've been looking for the right proportions of milk, yogurt, and eggs for a frozen yogurt with a custard base . . .

          2. How does Greek-style yogurt fit into this equation? Has anyone tried it? Not need to drain, I would assume, but are there any other changes?

            I definitely want to try that key lime recipe -- it looks amazing.

            Thanks.

            1 Reply
            1. re: Dizzied

              when i'm feeling splurgy, I love to use Total in my frozen yogurt. it is way less sour than regular yogurt and makes the fro-yo really silky. i always use the fat free one, and it works out fine.