Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe requires draining the yogurt for 8 to 12 hours. We prefer the flavor and texture that Lyle’s Golden Syrup lends this frozen yogurt, but if you can’t find it, you can substitute light corn syrup. Any brand of whole-milk yogurt will work in this recipe. You can substitute low-fat yogurt for whole-milk yogurt, but the results will be less creamy and flavorful.
Instructions
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 1¼ cups whey have drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1¼ 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.)
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