So, apparently frozen yogurt is the thing right now in the food blogosphere! The one I made is based on a David Lebovitz recipe that I found here. But there seem to be tons of other versions out there! I used our local Strauss milk yogurt, which is really tangy and grassy, and just flavored it with a little vanilla extract, for ease.
You’ll want to take a few things into consideration when you make it. First, how thick is your yogurt? If it’s on the thin side, you can drain it. To do this, place a cheesecloth or thin kitchen towel into a mesh strainer and place the strainer over a bowl. Pour the yogurt into the strainer and allow it to sit for a while. The whey will drain out and the yogurt will become thicker. Also, determine how tart your yogurt is. Strauss makes a really tart yogurt, so it can stand up to more sugar. I suggest adding half the total amount of sugar first to see how you like it. You can always add more! (I’m already imagining using other sweeteners like maple syrup and honey that I’d like to experiment with!)
- 4 cups thick yogurt
- 1-1/4 cups sugar
- 1-1/2 teaspoons vanilla extract
In a medium bowl, stir together the yogurt, sugar, and vanilla. Let it sit for about 10 minutes and then stir again, to make sure that all the sugar has fully dissolved. Refrigerate for at least 2 hours, to fully chill. Pour into your ice cream maker and churn! Scoop the frozen yogurt into a storage container, and place in the freezer.