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Frozen Yogurt

izzizzi Mar 17, 2007 05:24 PM

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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    chaussonauxpommes RE: izzizzi Mar 17, 2007 05:51 PM

    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.

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      piccola RE: izzizzi Mar 17, 2007 06:19 PM

      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. izzizzi RE: izzizzi Mar 18, 2007 05:09 AM

        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
          sugarbuzz RE: izzizzi Mar 18, 2007 10:11 AM

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

        2. amyzan RE: izzizzi Mar 18, 2007 10:21 AM

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

          1. izzizzi RE: izzizzi Mar 18, 2007 10:59 AM

            Can you get the recipe without being a member?

            1 Reply
            1. re: izzizzi
              amyzan RE: izzizzi Mar 19, 2007 10:05 AM

              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.

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              dukegirl RE: izzizzi Mar 18, 2007 11:08 AM

              The Stonyfield Farm website has a recipe for chocolate frozen yogurt, which I've made and was really happy with:

              Although, instead of using the yogurt straight out of the carton, I let it drain in some cheesecloth for several hours (weighted down on top to hasten draining) so it was thicker. I think this probably helps the texture so it's smoother.

              1. izzizzi RE: izzizzi Mar 18, 2007 12:56 PM


                1 Reply
                1. re: izzizzi
                  gold leader RE: izzizzi Jul 4, 2007 10:45 AM

                  Thank you all! these are working out splendidly.

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