Berry Frozen Yogurt

This is a variation of my tangy frozen yogurt.  We love it! 
Great by itself, served with berries, or used in smoothies.


 

Equipment
cheesecloth or paper towels
large sieve
large bowl
fine mesh sieve or food mill
ice cream maker
Place large sieve in a large bowl. Line sieve with a cheesecloth folded into half or a double thickness of paper towels. Pour yogurt into cloth.

8 c (64 oz) plain yogurt (preferably not fat-free)

 

Lightly cover the top of the yogurt with the sides of cheesecloth. Cover bowl and sieve with plastic wrap. Drain in the refrigerator 6-8 hours. Remove bowl from the refrigerator. Lift cheesecloth and invert drained yogurt into a large mixing bowl.

  If the yogurt is not drained it will taste icy rather than creamy.  Also, it will be quite solid and hard to get out of the container when frozen.  Greek yogurt can be substituted for drained yogurt.
Discard the drained liquid. Place a fine mesh sieve or food mill over a medium bowl. 
Add the berries and push as much juice through as you can.  Measure 1 c of juice.  Discard the seeds.

1 1/2 c mixed berries (1 c after straining)
The seeds are bitter.  For the best most even taste, discard them. 

Mix the berry juice, sugar, salt, and vanilla to the drained yogurt. Mix well. Set up ice cream maker according to manufactuer's instructions. Pour mixture in and freeze according to manufacturer's instructions.

1 3/4 c sugar
1/4 t salt

1 t pure vanilla extract
 

Transfer to an airtight container and freeze until firm. 

Enjoy!

 


Problems

Plain yogurt is a must for the tangy flavor here. If using flavored yogurts you'll have to reduce the amount of sugar added.  Most yogurts already contain a lot of sugar.

Draining - If the yogurt is not drained it will taste icy rather than creamy and be very hard to scoop.  Greek yogurt can be substituted for drained yogurt.


Berry Frozen Yogurt
serves 6-8

8 c (64 oz) plain yogurt (preferably not fat-free)
1 3/4 c sugar
1 1/2 c mixed berries (1 c after straining)
1/4 t salt
1 t pure vanilla extract

Equipment
cheesecloth or paper towels
large sieve
large bowl
fine mesh sieve or food mill
ice cream maker

Draining
6-8 hours in refrigerator
Place large sieve in a large bowl. Line sieve with a cheesecloth folded into half or a double thickness of paper towels. Pour yogurt into cloth. Lightly cover the top of the yogurt with the sides of cheesecloth. Cover bowl and sieve with plastic wrap. (1)Drain in the refrigerator 6-8 hours.  Remove bowl from the refrigerator. Lift cheesecloth and invert drained yogurt into a large mixing bowl. Discard the drained liquid.

Berry Juice
use a fine mesh sieve or the finest disc on a food mill
Place a fine mesh sieve or food mill over a medium bowl.  Add the berries and push as much juice through as you can.  Measure 1 c of juice.  (2)Discard the seeds.

Freezing
:
30 min in ice cream maker, plus 2-3 ripening in freezer
Mix the berry juice, sugar, salt, and vanilla to the drained yogurt. Mix well. Set up ice cream maker according to manufactuer's instructions. Pour mixture in and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.  Enjoy!


Notes

1.  If the yogurt is not drained it will taste icy rather than creamy and be very hard to scoop.  Greek yogurt can be substituted for drained yogurt.

2.  The seeds are bitter.  For the best most even taste, discard them. 

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