24 Nov 2013

Frozen Yogurt

I find the resipes for frozen yogurts most interesting. There is an huge variety of the basic ingredients and preparation methods. Still, it seems to be easier to make frozen yogurt than ice cream. At least it is faster. My first try was based on a recipe I found in Yogurt from Home web site. I used Bulgarian yogurt, strained in fridge overnight. So here is how I made my Vanilla Frozen Yogurt:

1,5 dl (2/3 cups) sugar
3,75 dl (1,5 cups) milk (I used whole milk)
1 egg
500 g Bulgarian yogurt
1 tsp vanilla

Scoop the yogurt in a colander wich is placed on top of a bowl. Cover with a plastic wrap and place in a fridge overnight (or at least for 4 hours).

In a heavy pot, combine milk, sugar and egg. Constantly stirring, cook over medium heat until the mixture thickens a bit (temperature reaches 82-85 degrees celcius).

Let the mixture cool, then blend in yogurt and vanilla. First place the mixture in the fridge. After it is cool put it in a freezer. Let it freeze for about two hours. Remove from the freezer and whisk for a while. Place back in the freezer and after an hour whisk again. Repeat until the mixture is too hard to whisk. I found the frozen yogurt very tasteful when it was still a bit soft.  

It tastes delicious, you should give it a go!

1. Milk, sugar and egg combined, 2. strained yogurt, 3. whisking it all together, 4. nearly frozen yogurt

No comments:

Post a Comment