- Davwud Aug 2, 2006 02:51 PM
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??
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.
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.
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.
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:
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.
The best recipe I have tried is from CI's "The Dessert Bible":
2 cups whole-milk yogurt (I have only tried w/Straus' whole)
1/2 cup sugar
2 Tb corn syrup
1 tsp vanilla
Mix together and let stand 5 minutes, until sugar dissolves. Chill if necessary and add to machine.
You can also use gelatin to make for better mouthfeel, if you don't want to go the whole milk/full fat route--it works with all but the fruit flavors, which tend to get icy because of their water content. You might try cooking down the fruit into a puree for a lower fat fro yo, but I can't vouch, as I haven't tried that yet. I've made vanilla, chocolate, and coffee flavors using lowfat yogurt, 2% milk, sugar, and gelatin with a CI recipe from 2004, and been very pleased with the results.
I just tried the recipe posted on that Perfect Scoop thread, which was
3 c yogurt (I drained full-fat plain yogurt overnight to get 3 cups, the bulgarian style stuff we get at whole foods)
3/4 c sugar (I thought this was way too much, I would halve it next time)
1 t vanilla
pinch of salt
I thought the texture was great, both right away and after freezing. It still tasted like yogurt, but it was reaaallly sweet. Even for me. It couldn't have been easier, and I'm making it again soon with less sugar.
I tried this same recipe yesterday, halving the ingredients, but I was lazy and stingy and didn't strain the whole-milk yoghurt (yog is really expensive here in Japan and not thick like greek style, so I didn't want to use up everything I had). I also thought it would be too sweet and used a bit less than half the required sugar. Instead of regular sugar, I used Now Foods sucanat (like rapadura - dehydrated cane juice) I forgot the pinch of salt. It came out really icy...like a cross between frozen yoghurt and shaved ice, but toddlers are very forgiving and loved it. I have since been investigating the science of frozen yog and figure the yo drainage is necessary to reduce water content. Perhaps the sugar content is also important for texture. I should've waited until it was fully dissolved into the yoghurt too I reckon before freezing/churning. It may also be part to do with the maker (National Panasonic cordless deal you put in the freezer and every now and then it churns it for you)...haven't used it enough to know what results it is capable of. I am loathe to use too much sugar because it will mostly be consumed by my 2 small children. Perhaps honey works as well. Next time I'll try the gelatin method and I'll definitely drain some homemade (=cheaper) yoghurt.