Frozen Yoghurt

Category: Culinary recipes
Frozen Yoghurt

Ingredients

natural yogurt (fat content 1.5%) 1 kg
proteins 4 pieces
salt 1 pinch
sugar 120 g
natural vanilla powder (ground vanilla) 1/4 tsp

Cooking method

  • In our family, homemade ice cream is highly respected, but even more respected for Frozen Yoghurt - just like that and in any combination with fruits, chocolate, nuts and all kinds of jams.
  • 4 proteins are the standard "leftover" from making classic ice cream, so everything combines very well :-)
  • Everything is outrageously simple:
  • Put the yogurt in a sieve with gauze (or kitchen paper towels) and leave for at least 6 hours (preferably overnight) to drain all the liquid. The yogurt should become quite dense, like curd.
  • Beat the whites with salt until dense foam, gradually add sugar while beating (towards the end). Gently mix the protein foam and vanilla into the yogurt. Then push the whole mass into an ice cream maker (I have Unold Cortina) and turn it on for 40-50 minutes. Shortly before the end, you can add, for example, chocolate chips, cookies, nuts, etc.
  • Or, as shown in the photo - in the Tupperware-form, I first put fruits (in this case it was a ready-made mixture of raspberries, peaches and mangoes), on top - ready-made Frozen Yoghurt and freeze for another hour or two.
  • (idea with a form - from here
  • https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=414855.0
  • )
  • It tastes best when eaten right away while Frozen Yoghurt is still relatively soft. If stored in the freezer, then before serving it is better to get it a little in advance so that it melts slightly.
  • Bon Appetit!

Note

The recipe is from my favorite "ice cream" book by Annik Wecker "Meine besten Eisrezepte".
🔗

Cvetaal
Franky, thanks for the recipe, I just love yoghurt ice cream, and how beautifully decorated !!!
Franky
Cvetaal, Bon Appetit!
We can eat this portion (about 700-800 gr, depending on how liquid the yogurt was originally) three of us at a time :-)
and there are (well, almost) no calories ...
TatianaSa
Franky, can you share your classic ice cream recipe? Thank you.
Pavla
Franky, I believe that homemade yogurt made from milk of 6% fat will do?
Franky
Quote: Pavla
Franky, I suppose homemade yogurt made with 6% milk will do the trick?
I've only used 1.5% fat so far, but why not. Surely it will turn out deliciously!
Franky
Quote: TatianaSa
Franky, can you share your classic ice cream recipe? Thank you
Easy. What do you like? :-) Vanilla, chocolate, almond, caramel with salted cashews or maybe with basil ...? :-)
They are classic in the sense that they are made on yolks, which are then slowly brewed in a water bath together with cooked milk ingredients (or part of them) to a certain consistency (so-called rose) and combined with the rest of the ingredients, depending on the recipe ...
NataliARH
Franky, I can't call it yoghurt .... because in fact it is the most delicate delicious yoghurt curd, I really like it, and the ice cream made from it is magical! thanks for the idea with the shape and fruit, it was very festive! lovely sight!
Franky
NataliARH, very glad that I liked it. After all, this is, indeed, just "frozen yogurt", and not yogurt ice cream (which, although based on yogurt, is in any case without whipped proteins and is always more fatty (for example, because of cream).
Today, by the way, I made a milkshake on the leftovers - I put a couple of frozen pieces in a tall glass, added a little milk, chopped Bamiksom into smooth puree (with a universal knife), and then I poured the milk into almost the entire container and shaken it (with a disc) until a homogeneous frothy chacha: -) The family was very happy. The older generation immediately remembered milkshakes for 11 kopecks :-)

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