One thing led to another and I thought why not make our own frozen yoghurt? We make about 30 gallons every 2 weeks and our customers really like it. WE really like it. It took just a few minutes and sure enough a very simple recipe turned up. Here is is though check out the link for more interesting details...
Vanilla Frozen Yogurt Recipe
Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
I made 2 gallons of mix in Friday night, cleaned the ice cream makers and chilled them overnight. I arrived at the dairy at 5 AM yesterday morning as I usually do but in addition to packing coolers with Steve for market, debagging curd, turning cheese and loading the van, I made frozen yoghurt as well. Once churned, I scooped it into 2 gallon plastic containers, covered and packed in a cooler filled with ice. We decided to start scooping at 10AM in order to give the frozen yoghurt time to freese and set up. I mixed it every 20 minutes and sure enough it became thicker and colder and not too icy.
Here is Nathan selling the first cup - we sold out in just over an hour to rave reviews.
And what would a yoghurt launch be like without a photo of a very cute future yoghurt eater?