I really don’t consume that much dairy- I tend to avoid milk, eggs, cream, cream cheese, etc. But one thing I just love is yogurt. Especially frozen yogurt. I’ve been wanting to make my frozen yogurt for a long time now, and I don’t know why I haven’t before, because it’s so simple.
I started with a 620g container of natural, organic yogurt. It had 3 ingredients in it, total. Basically milk, and bacteria. The first step is to strain the yogurt. Normally I would use cheesecloth, but I didn’t have any, so I placed several layers of coffee filters into a strainer, and poured the yogurt over top. I left it in the fridge overnight.
A looooot of liquid comes out! Now, you can get rid of the liquid and add whatever flavourings you like to the strained yogurt.but I really wanted to keep it simple and taste the tang of the yogurt, so I simple added some vanilla bean paste (which is a combination of vanilla extract and vanilla bean). Yum!
I don’t have a regular ice cream maker, I have an attachment for my Kitchen-Aid. You basically stick it in the freezer for about 15 hours and then attach it to the mixer and it churns away whatever you want! It does work, and I hope to use it frequently as the days get warmer. I’m going to experiment with some loooow sugar iced desserts.
Homemade Frozen Yogurt
- one 620g container of plain, organic yogurt (not fat free!) This will come out to about a cup and bit when it is strained, so if you want for fro yo than that, use more yogurt!!
- sugar (I used 1 tablespoon because I wanted it very low in sugar, but most people would probably enjoy a few tablespoons, more)
- half a vanilla bean, scraped and a dash of vanilla extract (or vanilla bean paste)
Mix the strained yogurt, sugar, and vanilla and chill it in the refrigerator. Freeze according to your ice cream makers directions.
And yes, it tastes better when served in a martini glass