Frozen Yogurt

https://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-recipe.html

• • 1 quart container (about 3 3/4 cups) full-fat plain yogurt (see note)

  • 1 cup sugar

  • 1/4 teaspoon kosher salt

Directions

• 1. Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved. 

  2. Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer.

  3. Churn yogurt in ice cream machine according to manufacturer's instructions.

  4. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

America's Test Kitchen:

• 1. Home strained regular yogurt gives a creamier texture than store-brought greek.

  2. 3 tablespoons Lyle's golden syrup - inverted sugar reduces iciness. (better flavor than corn syrup). Reduce sugar 8oz -> 6oz

  3. bloom 1tsp gelatin in 1/2 cup of drained whey to further reduce iciness, microwave for 30s to soften.

  4. 1/8 tsp salt

  5. Also (not ATK) ⅛ – ¼ teaspoon xanthan gum

1 tbs fresh grated ginger, 1 tsp powdered ginger.

• • 1 quart plain whole-milk yogurt

  • 1 teaspoon unflavored gelatin

  • 3/4 cup sugar

  • 3 tablespoons Lyle’s Golden Syrup

  • 1/8 teaspoon Salt

Directions

1. Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1 1/4 cups whey have drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1 1/4 cups whey drains from yogurt, simply stir extra back into yogurt.)

2. Discard 3/4 cup drained whey. Sprinkle gelatin over remaining 1/2 cup whey in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool for 5 minutes. In large bowl, whisk sugar, syrup, salt, drained yogurt, and cooled whey-gelatin mixture until sugar is completely dissolved. Cover and refrigerate (or place bowl over ice bath) until yogurt mixture registers 40 degrees or less.

3. Churn yogurt mixture in ice cream maker until mixture resembles thick, soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours. Serve. (Frozen yogurt can be stored for up to 5 days.)

Lemon-Ginger FroYo (Alton Brown)

• • 32oz plain yogurt

  • 1/2 cup light corn syrup

  • 3/4 cup granulated sugar

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons finely grated lemon peel

  • 1 tablespoon minced fresh ginger

  • 1/4 cup sliced crystallized ginger

Method

• 1. Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.

  2. In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger.

  3. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes.

  4. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Gemma Stafford - https://www.biggerbolderbaking.com/strawberry-frozen-yogurt/

Ingredients

• • 20oz strawberries

  • 4 Tablespoons honey or agave nectar

  • 4oz plain yogurt (greek, non-fat or full fat)

  • 1 tablespoon fresh lemon juice

Instructions

• 1. Blend strawberries, honey (or agave nectar), yogurt and lemon juice.

  2. Process in gelato machine