This weekend we made vanilla frozen yogurt in our ice cream maker. I used Greek yogurt (found in the organic section of Kroger) vs. the straining option - who has the time and patience for that? Anyway, the texture of this is very creamy and smooth. The dominant flavor is definitely the sourness of the yogurt - it isn't sugary sweet like you might get at TCBY. It is a great compliment to peaches, which is how we ate it, and would be delicious with berries or granola, too.
Friday, May 29, 2009
05.29.09 Vanilla frozen yogurt
This weekend we made vanilla frozen yogurt in our ice cream maker. I used Greek yogurt (found in the organic section of Kroger) vs. the straining option - who has the time and patience for that? Anyway, the texture of this is very creamy and smooth. The dominant flavor is definitely the sourness of the yogurt - it isn't sugary sweet like you might get at TCBY. It is a great compliment to peaches, which is how we ate it, and would be delicious with berries or granola, too.
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What I do with Greek yogurt is to punch holes in the foil top seal, turn it upside down with the plastic top (or over a bowl) and let it drain for a day. I usually keep it this way the whole time because I really like it thick. This method works great for me. It's amazing how much liquid drains off each time.
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