Monday 7 February 2011

Frozen Yoghurt - As simple as 1, 2, 3...

When I did a bit of investigation into how frozen yoghurt was made I came across a lot of quite elaborate and time consuming recipes for something, which by it's very name should be nothing more than just that... FROZEN yoghurt. Luckily, it's actually as simple as that. So time to get your ice cream churner out and start making a delicious, tangy alternative to ice cream. Whereas you can make this recipe simply by freezing the yoghurt, it tends to get hard and crystalize more if you don't use an ice cream maker. Using the ice cream maker improves the crystalisation process of the water in the yoghurt with a smoother texture as a result. If you haven't got one, get one. They are quite cheap and your kids will love you for it.

Ingredients:
Yoghurt: (about a cup per person), preferably greek which is creamier
Sugar: (depends on how sweet the youghurt is and how you like it, maybe 1/2 tbsp. per person)
Flavour: I used vanilla, other options; jam, shredded chocolate, finely chopped or mashed fruit.

First of all, put the frost bowl for the ice cream maker in the freezer at least 24 hours in advance. Mix the sugar and flavour into the yoghurt. Let it sit for 20 minutes in the freezer. This will do 2 things: 1) Let the sugar disolve. Remeber to stir again. 2) It will churn faster.

Pour the very cold yoghurt into the ice cream maker while the blade is moving. Churn for about 10-20 minutes or until creamy as soft ice.

Serve as is, or place it in the freezer for 30 minutes to an hour to firm up a bit more.

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