HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

simple frozen yogurt at home? (to rival pinkberry's taste)

nyc_cravings Jun 4, 2007 08:31 AM

what is the simplest recipe for frozen yogurt at home? i've tried just adding yogurt to my ice cream maker, but the result is rather icy. a few recipes first require draining the yogurt - why is this necessary? also, can i use nonfat frozen yogurt or does this affect the texture as well? i guess ideally, i'm trying to make pinkberry yogurt at home.

  1. s
    sogi Jun 4, 2007 09:29 AM

    There were two blogs I ran across recently that wrote about the fro yo recipe in David Lebovitz' new book "The Perfect Scoop":
    http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html
    http://smittenkitchen.com/2007/05/pin...

    I tried the plain version from 101 Cookbooks and it was really tasty.

    1 Reply
    1. re: sogi
      waver Jun 4, 2007 07:58 PM

      I made this recipe on the weekend and while it was OK, I decided I would rather eat unfrozen yogurt sprinkled with a bit of sugar or with some honey. I used the best whole milk yogurt available and all of the sugar in the recipe and drained some of the liquid off, but with the high calorie count (quite a lot of sugar and milkfat) I would have prefered some other frozen treat. If I had access to Fage I might try it again with the 2% to see what would happen.

    2. f
      Fleur Jun 4, 2007 01:48 PM

      When I first saw this recipe, I thought of how delicious it would be using Fage Yogurt.

      The whole milk plain weights in at a whopping 300 calories per cup. Any chance of being able to use the 5% or even the 2% yogurt ?

      Once you strain , i.e. condense, regular full fat yogurt, you concentrate the fat and calories as well.

      3 Replies
      1. re: Fleur
        s
        sogi Jun 4, 2007 02:13 PM

        I totally want to try it with the 2% Fage as well. I made mine with homemade yogurt (using starter of Trader Joe's full fat Greek yogurt and whole milk), strained, with only 1/4 c of sugar vs. the 1/2 c that I think the recipe calls for. Anyway, I'd love to try the lower fat option because I could eat a ton of this stuff!

        1. re: Fleur
          Adrienne Jun 4, 2007 09:56 PM

          I think if you're going to try for low-fat, the way to get it to freeze right is by using gelatin. I have a recipe somewhere I could type up if anyone wants, but frankly I wasn't thrilled with the flavor of the frozen yogurt I made (but the texture was good so it might be worth screwing around with for someone more dedicated than me).

          1. re: Adrienne
            f
            Fleur Jun 5, 2007 11:05 PM

            I wasn't so much thinking "Llow Fat or "Fat Free", just a way to lower the calories a bit. At 300 calories per cup, Fage whole milk yogurt has almost as many calories as light cream or half and half.

            As to the suggestion to use TJ's Yogurt. I don't think it is anywhere near as good, rich, or creamy, as the Fage 2%.

            If you use Fat Free yogurt and Splenda, your resulting product will never resemble the real thing.

        2. oakjoan Jun 4, 2007 02:25 PM

          I posted a Jane Brody (NYT good food gourmet book) recipe a while ago, but can't find it now. I make it in my hand-cranked Donvier (the one with the container you need to freeze b4 using.

          It's just several cups (a couple of pints? - depends on the size of your container), lots of freshly grated lemon zest, the juice from the zested lemons, sugar and a couple of drops of vanilla. All this is stirred and then frozen. It's very tangy (which is a good thing) and delicious. Best of all, it's easy. I'm sure it'd work in an electric ice cream machine as well.

          1 Reply
          1. re: oakjoan
            FoodFuser Aug 22, 2008 09:26 PM

            I use the same type of prefrozen paddle stirrer. The heavy stoneware serving cups are frozen too, along with the machine (and the tub of yogurt to chill but not freeze solid). Lime zest/juice works OK too.

            My love affair with dried blueberries and cherries and cranberries is easy to satisfy here, soaked to reconstitution. Instead of sugar I use strawberry preserves, as the pectin seems to work as an emulsifier sort of like gelatin. Almond extract accents the cherries, and segues to a Tbs of sliced almonds on the side top of the cup.

          2. nyc_cravings Jun 5, 2007 08:43 AM

            so i did try to make it last night when i got home - i picked up some nonfat fage strained yogurt so that i wouldn't have to wait for it to condense, added vanilla extract and some splenda, and added the ingredients to my cuisinart ice cream maker. result: the texture was good, but the flavor is not pinkberry's! there is a tanginess that is missing - is it b/c my yogurt is nonfat? b/c i'm using splenda? b/c the brand of yogurt is wrong? b/c i'm not adding something that could add more tartness (and if so what? citrus?) thx for all your continued help!

            4 Replies
            1. re: nyc_cravings
              p
              piccola Jun 5, 2007 05:54 PM

              Probably the brand. Fage is not that tangy. Try the TJ's house brand.

              1. re: nyc_cravings
                Oishii Eats Jun 6, 2007 01:23 AM

                Add some orange juice. It'll thin out your Fage (which I think is too thick) and also give you that tang you're looking for. I eat my homemade wannabe Pinkberry with diced gala or fuji apples as well.

                1. re: nyc_cravings
                  v
                  vegasdaze Mar 10, 2008 01:09 PM

                  TJs has a "european style" yogurt that will do the trick. That is the key to slightly sour taste

                  1. re: nyc_cravings
                    g
                    greenleelu Aug 22, 2008 07:35 PM

                    You get the TANG/TARTNESS of Pinkberry by adding food-grade CITRIC ACID. You can buy it online here for $2.50/lb. http://www.naturesflavors.com/product_info.php/products_id/2470

                    You might even be able to find citric acid at your local grocery store where the baking, and more specifically the canning, supplies are.

                    Check out the ingredient list at Red Mango's website: www.redmangousa.com. Click on Nutrition and then Ingredients.

                  2. jancat310 Feb 13, 2014 12:29 PM

                    I love my frozen as well. You don't have to buy a certain kind of yogurt, any kind will get the same results. Your just giving these companies more money. I know, I have been making it for 20 years for my family. Best in the world. (so I have ben told) And I have tried every kind of yogurt I could get my hands on, when I was first starting out like you. Good luck!:)

                    1. emily Feb 13, 2014 12:36 PM

                      Nancy Silverton's frozen yogurt is supposed to be excellent. It uses corn syrup to keep it smooth:
                      1 quart whole milk Greek yogurt (you can use well-strained homemade)
                      3/4 cup sugar
                      1/4 cup plus 2 tablespoons light corn syrup
                      1/4 teaspoon kosher salt

                      Scrape all the ingredients into your ice cream machine and freeze.

                      Jeni's Splendid Ice Creams also uses corn syrup along with some cream and gelatin:
                      http://www.foodandwine.com/recipes/le...

                      1 Reply
                      1. re: emily
                        jancat310 Feb 13, 2014 06:14 PM

                        Corn syup, no matter how much, is a big no no. And you don't need it anyway.")

                      Show Hidden Posts