The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: Rupert the bear on July 05, 2018, 10:48:44 pm
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As a great fan of home made ice cream, I am thinking of trying Frozen Yogurt, has anyone tried this and what recipes ? I have to keep the sugar level down ,many of the recipes online seem to have a high sugar content.
Any ideas ?
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Watching...
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I suspect that modern frozen yoghurt (as constantly referred to on crappy US TV shows) isn't what I recall. Some 60years ago when I was a lad yoghurt was hardly sold anywhere. My Mum used to buy a standard plain yoghurt as a starting culture and use it to make a pint or two more. For flavour we just stirred in a spoonful of homemade jam. A few years later one started seeing the ski yoghurt ads on TV and it was circa '66/'67 at Henley Regatta where the crews' snack tent sold ski yoghurt straight from a freezer - my first frozen yoghurt - actually the only frozen yoghurt I've ever eaten. And nice it was too.I aso recall making simple yoghurt as a student.. a spoon of bought stuff into a bottle of milk stood by the outlet of a gas fridge to warm it and buy a new starter when the daisy-chain of yoghurts we made from the bought one either began to taste funny or develop a greenish tinge :innocent: .
Is there any reason why you can't just make yoghurt and stick some berries in it before freezing??
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i made frozen yogurt last year, one vanilla and one rhubarb. I can't seem to find the recipe now but it called for the addition of mascapone, this, apparently would help it be more scoopable, and it was!
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i made frozen yogurt last year, one vanilla and one rhubarb. I can't seem to find the recipe now but it called for the addition of mascapone, this, apparently would help it be more scoopable, and it was!
Aha ! that is what I am looking for, scoopability, rather than hacking at a solid lump.
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Well I have been conducting extensive research and experimentation .
So far all using goats milk ( lucky to have excellent protein and butterfat's from our girls ), I have made normal yogurt , Greek type yogurt and an attempt on the frozen yogurt.
Normal Yogurt, yup straightforward , bearing in mind the goat Yogurt is a little thinner than cows*, straining it helps improve the texture and thickness , but adding dried goats milk greatly improves it moving more towards Greek a type .
Adding stuff, for a strawberry yogurt I pulp a couple of strawbs and finely cut up a couple of berries and then add to the yogurt, so far I've made Strawb , black current and raspberry, this one I used syrup in stead of fruit.
Adding stuff and making a scoopable frozen yogurt.
At first I just bunged the yogurt in the freezer. then it occurred to me :thinking:, use the Ice cream maker .
Two things can happen , its great for blending in the extras, but more importantly for making frozen yogurt ,freezing whilst aerating makes it more sccopable . Now for the handy tips , when the completed frozen yogurt is put in the freezer dont put it in a; the fast freeze bit b; the commercial freezer funning at -30c , just the normal -18c is ok .
* a couple of attemps of thinner yogurt ended up being made in to milk shake type drinks
Results are promising and tasty too , but I feel that more research is required :excited:
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Meanwhile back in the "lab".
I may have cracked it, with the goats milk its a case of 50 to 75 g of dried goats milk powder in with the warm,( post boiled ) milk, the start off the yogurt plain, when its made and it takes longer than coows milk , i have been leaving it about 12 hours, then strain it for the day then into the ice cream maker and then blend in the fruit etc, when almost frozen put most of it in a tub and eat the rest , putting the fruits in at the time of making the yogurt lets the fruit spoil and up sets the bacteria.
Ps I now have lovely smooth skin and an excellent digestive system !