Making Frozen Yogurt & Recipe

   I am making frozen yogurt in my ice cream maker this morning.

     I searched for a creamy recipe and found this one online (see below)

 My stomach doesn't like full fat anything any more-so I changed this recipe to Greek yogurt with no fat, 1/2 and 1/2 instead of full cream. Used half honey and half organic sugar with vanilla extract. 

     Soooo since I did not use full fat ingredients this will most likely be very hard coming out of the freezer- will be patient and let it sit out of the freezer for a bit before scooping out some.

    When I had shared that I just froze keifer that was tasty but needed the half and half added to it.  I will try that again.

    Frozen yogurt just finished up while typing this up-good flavor and creamy-will share how it does after it has been in the freezer. I had set the timer for 10 minutes when I started this post and that was just a bit too long as some of this frozen yogurt is stuck hard to the bottom and sides. 

   Will post with an update on  how my frozen yogurt turns out. My camera is not getting a good photo lately-I need to take the time to read the instructions as sometimes I guess there is too much light and won't take an image.

For a creamy homemade frozen yogurt using an ice cream maker, you can try this recipe: 

Ingredients:

• 3 cups plain whole-milk Greek yogurt
• ⅔ cup to ¾ cup sugar or honey
• 1 teaspoon vanilla extract
• Optional: ½ cup heavy cream or 1 tablespoon corn syrup for extra creaminess 

Instructions:

1. Prepare the ice cream maker: Freeze the bowl of your ice cream maker according to the manufacturer's instructions, at least 24 hours in advance. You should not hear any water sloshing around when you shake the bowl.
2. Combine ingredients: In a large bowl, whisk together the Greek yogurt, sweetener (sugar or honey), and vanilla extract. If using, also whisk in the heavy cream and/or corn syrup. Mix until the sugar is dissolved and the ingredients are well combined.
3. Chill (optional): If the mixture has warmed significantly or if you're not ready to churn yet, cover it and refrigerate until very cold.
4. Churn: Pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions, usually around 25 minutes, until it reaches a soft-serve consistency.
5. Serve immediately or freeze: You can enjoy the frozen yogurt right away, or for a firmer consistency, transfer it to a freezer-safe container, smooth the top, cover with parchment paper, and freeze for 2-3 hours or overnight.
6. Allow to soften before serving: If frozen solid, let it sit at room temperature for 10-20 minutes before scooping and serving. 

Tips for creaminess:

• Use whole milk Greek yogurt: This provides a richer and creamier texture.
• Add heavy cream or mascarpone: This helps make it richer and prevents iciness.
• Include sugar: Sugar prevents ice crystals from forming, leading to a smoother texture.
• A little corn syrup: This can also help prevent ice crystal formation.
• Consider a banana: Adding a frozen sliced banana can boost creaminess and volume.
• Cover the top with parchment paper: This helps prevent ice crystals from forming on the surface during freezing.

This was a fun video