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Frozen Yogurt

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This frozen yogurt changed my mind about frozen yogurt. I used to think it was just a substitute for ice cream for people who were on a diet. Now I know it is its own thing with complex flavors that deserves its own place in the world. I made this froyo from super scratch and I am guessing that's why everything tasted so good, but I am sure that if you got yourself a tub of some fresh yogurt and strained it out a bit, you would get a similar result.


But me, I am the type who isn't satisfied going half way, so let's make some yogurt! Now where is Bessie, it's milking time.



Just kidding I don't have a cow. This is 4 cups of whole milk in the pot. Stir often, and when it reaches 180, remove from heat. You may want to put it in the fridge at this point, cause the next step requires the milk to be at 112 degrees. If you leave it on the counter, this will take 2 wires. (Hours for people who don't measure time by how many episodes of "the wire" they can fit in.) When the milk reaches 112, (where the playas dwell) take some of the milk and mix it with a half cup of yogurt. Then take that mix and throw it back into the pot with the rest of the milk and mix it all together. This method helps it all mix evenly.



This is the OG way to make yogurt. The temp needs to stay between 95 and 110 for 4 to 8 hours. The Bermuda sun was able to hold mine above 95 for 5 hours, but it didn't thicken as much as it could have had it been warmer for a longer time.



This is after it had been in the fridge for 2 hours after it had been in the sun for the 5 hours. I wanted it to be really thick so I put it in this cheese cloth in the fridge to hang overnight.







Looks much smaller! Again, if I had maintained a better temp for a bit longer, it would have been thicker in the first place and left me with more yogurt at this stage.



Wow look how creamy! Fantastic! Tasty too!



I poured a small box of raspberries into this pot with a little sugar (1/4 cup?) and a splash of water and put it on low stirring occasionally. 5 minutes later it looks like this. Don't forget to put a pinch of salt in here!



Get thoes nasty seeds out. Mandi likes them, but I DON'T.



Wow look how thick this yogurt is!



The syrup has cooled in the freezer for a half hour.



Just mix it all together, throw it in the freezer for another half hour, then put it into the ice cream maker.



After only abut 10 minutes in the ice cream maker, it looks like this.



Put this BACK into the freezer for about a half hour, but you need to eat it soon cause it will freeze too hard! If you want to inhibit some of the freezing, you could add a shot of rum or some vanilla extract, but I wanted the flavors to be pure and simple.



Creamy, tangy, slightly sweet.






So easy guys right? You can all do this it only has like 5 ingredients!!! But DAAAANNNNN you forgot the main ingredient - 27 hours!!! Also you took 4 cups of milk and 27 hours to make one damn scoop of froyo? REALLY?

Well, yea.  If this had sat longer in the right temperature range, it would have made more. Also, next time I will use a gallon of milk to make a much bigger batch. I have heard you can use powdered milk also to make the yogurt thicker. But let me tell you something. This was the best frozen yogurt I have ever had by a mile. I didn't really like yogurt a year or so ago, but now I love it and if you love yogurt like me (actual natural plain yogurt) this is a real treat.

The yogurt making is easy. About 8:1 ratio milk to yogurt. Use fresh yogurt that is still "alive". Stonyfield with a far away expiration date worked great for me. heat the milk to 180, then bring it back to 112. put a bit into the yogurt, then mix it all back into the milk. Keep it between 95 and 110 for 4 - 8 hours, more than 6 is best. You can use a yogurt machine for this, or the sun like I did, but if you make yogurt outdoors, I suggest you use a thermometer. I have read that people turn the oven on low, then shut it off and put the yogurt batch in. I have also heard a pilot light on an oven will be enough to maintain the temp. Finally, the best part of making your own yogurt is making it super thick and creamy. Just wrap it in a cheesecloth and let it hang overnight!

To make the froyo, be sure the yogurt is nice and cold. Make a fruit syrup if you want with some fruit a little water and sugar in a pot. I don't like it overly sweet, so don't use too much sugar! Cook it until it is jellyfish and strain some seeds out if you like. I used raspberry, but most berries would be great for this. Let this cool, and then mix it with the cold yogurt. Put this mix in the freezer AGAIN so it is nice and cold when it goes into the ice cream maker. Use ice cream maker to manufacturer's instructions.


11 Comments

Ha ha ha. your hatred of small seeds is ridiculous. Time for Beardie facts: When Dan was just a wee lad our aunt used to remove the seeds from strawberries for him. Now think about how many seeds there are on a strawberry.
As good as this frozen yogurt looks I bet it would of been awesome with some of those seeds!

wow allie, what is more ridiculous than his hatred of the small seeds is that someone was willing to remove them all for him! what a nice family... dan you were SPOILED!

i like me some seeds in my fruit. adds some texture to my life. then some of them stick in your teeth and you have a snack for later!

haha sorry that was gross.

I have never had much luck with making yogurt, it never seems to set for me. I envy you, in Barbade. I guess it is easier to maintain the temperature that way?

I agree with you on the seeds issue. Seeds taste okay in jam, but not in yogurt. I could not imagine enjoying a big bowl of yougurt, and picking the seeds out of my teeth. Ick

haha. good one mand.

I hate the seeds too! Especially in jam! Raspberry jam would be so much better without those darn little seeds.
I hate it when you have brushed your teeth the night before but in the morning you find some little seeds stuck in there!!!

You essentially made lubin, then drained it to make lebne, or kefir cheese. When my mother or grandmother make it they usually have what's called a starter (just some leftover lubin or lebne, you used some regular yogurt, same thing) to make it. Shit's awesome. I usually buy my lebne from one of the Middle Eastern grocery stores around here as I don't live anywhere close to home anymore and don't have the patience that you clearly do!! Great article.

Next time you make it, don't add the fruit and try it with some syrian (pita) bread and olives. Pretty, pretty, pretty good.

MMMM.... looks good. I'll have to try this. I make my own yogurt too, but in the oven.
Here's how:
- I take about a liter (quart) of milk, nuke it in the microwave for seven minutes (until almost boiling, I never check the temp)
- scoop off the 'skin'
- pour it into another pan and swirl the pan in a couple of inches of water in the sink. This cools it down in about 4-5 minutes.
- when it's lukewarm (not too hot, not too cold! Again, I don't check the temp)
- add a couple of tablespoons of active yogurt in a little bottle, fill to about half with my now lukewarm milk, and shake it up!
- dump this stuff into my lukewarm milk
- add fresh fruit to the bottom of small canning jars, then a drizzle of honey
- top up the canning jars with the lukewarm milk
- place the jars in the oven, heated with only a 40 watt bulb, for 7-10 hours.

I find that the process is very forgiving if 1) when you add the yogurt to the milk, the milk isn't too hot as to kill the bacteria, and 2) ensure that the oven temp stays between 95-105 degrees. Before I made some I placed a lukewarm bowl of water in the oven, with the light, and checked the temp every few hours.

thanks for the time-saving tip with the microwave...make fresh yogurt once a week, this will save alot of time.
Same starter will drain into awesome yogurt cheese, add bits of smoked salmon for killer smear on a bagel or herbs for boursin style spread

Wow I have never made froyo like this before. I am definitely going to try it this way because I am OBSESSED with froyo. I agree with you, before I thought it was a simple substitute for ice cream but it's on a whole other playing field now. Especially since there are so many froyo shops popping up. Bad for ice cream shops good for me! :) Haha

If there are any avid froyo lovers like me on the East Coast--a NEW shop is opening soon called CUPS frozen yogurt and they are giving away FREE yogurt from I think 1PM-10PM on Grand Opening day! Don't quote me on this thought-- I just stumbled upon it at facebook.com/cupsfrozenyogurt But I'll be there fore sure! :)

In Nevada and California (not sure other places) the best commercial frozen yogurt shop is Golden Spoon. No other comes close. But I do like to make my own also. Only problem is hard freeze. Like the idea of extract or rum added. However wonder if anyone has any other ideas for helping homemade frozen yogurt not freezing rock hard.
Buster

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