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Mar 17, 2007 05:24 PM

Frozen Yogurt

Has anyone attempted frozen yogurt...and if yes does it keep well and taste good? I've been able to get Stoneyfield Farm frozen yogurt but it tastes too sweet to me. Any good recipes?

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  1. I'm also experimenting with trying into make frozen yogurt, going for a Pinkberry like taste. I haven't gotten there yet, but last time I did a mix of about 2 pts yogurt to 1 pt half and half. That gave me a better texture than when I just used yogurt, but it's not there yet. I think I'll try again with a tangier yogurt to begin with, and decrease the half and half amount. I'm earger to hear if you have any success.

    1. I make a bastardized version with Greek yogurt and sugar syrup or maple syrup. Haven't really experimented with flavours other than fruit purées.

      1. I found a recipe on a blog, which I thought I might try. Martha Stewart also has a recipe on her site. I don't think Epicurious has any recipes. It's really difficult to find recipes for frozen yogurt...although I don't know why because it's great.

        1 Reply
        1. re: izzizzi

          epicurious does have a good recipe for a lime frozen yogurt. Do a's really good.

        2. Cook's Illustrated has wonderful frozen yogurt recipes relying on gelatin for mouthfeel and texture.

          1. Can you get the recipe without being a member?

            1 Reply
            1. re: izzizzi

              I don't know, as I have the hardbound. Drain 2 c. plain lowfat yogurt of at least 1/2 c. whey in the refrigerator, which will take at least a couple hours. Then mix 2 tsp. plain gelatin (that's generally less than a packet, so measure or your yogurt will be stiff) with a quarter cup whole milk and let it hydrate. Warm 1 1/2 c. whole milk with 1 c. less 2 tbsp. sugar. (They use a vanilla bean scraped into the milk, but I often don't have one and sub extract.) Mix the gelatin mixture into the milk mixure and let cool to room temperature. Mix in the 1 1/2 tsp.vanilla extract at this point, if using, then whisk in the drained yogurt. If you taste, it will be a little oversweet, as freezing it makes it taste less sweet. Refrigerate until 40 degrees, at which point it will be a gelatinous mass. Scoop into your ice cream freezer and freeze according to manufacturer's directions. You can eat it soft straight from the maker, or harden it in the freezer, scooped into an airtight container. This basic recipe can be altered with cocoa powder, fruits, and nuts, but cut down the sugar somewhat for fruit flavors.