Thursday, September 25, 2008
Mmmm... I'm ALWAYS craving pinkberry. But I hate the fact that it's so expensive! So I compromised and now, I make it myself! :) Boyyy I may never go to pinkberry again!
Frozen Yogurt; makes about 1 quart
3 cups (720g) strained yogurt (see below) or Greek-style yogurt i used Greek-style (it's richer)
3/4 cup (150g) sugar i used 2/3 cup
1 teaspoon vanilla extract (optional) i included
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions.
**How to make strained yogurt**
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Out of a 1-5 rating
froyo: 4 1/2
I didn't have the hard choppping situation as I had with the blueberry ice cream/sherbet. This frozen yogurt was super creamy (much richer than pinkberry's), and delicious.