Frozen Yogurt

This recipe requires removal a yogurt for 8 to 12 hours. We cite a season and hardness that Lyle’s Golden Syrup lends this solidified yogurt, though if we can’t find it, we can surrogate light corn syrup. Any code of whole-milk yogurt will work in this recipe. You can surrogate low-fat yogurt for whole-milk yogurt, though a formula will be reduction tawny and flavorful.


  • 1 quart plain whole-milk yogurt
  • 1 teaspoon unflavored gelatin
  • 3/4 crater sugar
  • 3 tablespoons Lyle’s Golden Syrup
  • 1/8 teaspoon Salt


1. Line colander or fine-mesh sieve with triple covering of cheesecloth and place over vast play or measuring cup. Place yogurt in colander, cover with cosmetic hang (plastic should not hold yogurt), and cold until 1 1/4 cups whey have emptied from yogurt, during slightest 8 hours or adult to 12 hours. (If some-more than 1 1/4 cups whey drains from yogurt, simply stir additional behind into yogurt.)

2. Discard 3/4 crater emptied whey. Sprinkle gelatin over remaining 1/2 crater whey in play and let lay until gelatin softens, about 5 minutes. Microwave until reduction is effervescent around edges and gelatin dissolves, about 30 seconds. Let cold for 5 minutes. In vast bowl, drive sugar, syrup, salt, emptied yogurt, and cooled whey-gelatin reduction until sugarine is totally dissolved. Cover and cold (or place play over ice bath) until yogurt reduction registers 40 degrees or less.

3. Churn yogurt reduction in ice cream builder until reduction resembles thick, soft-serve solidified yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer solidified yogurt to indisputable enclosure and solidify until firm, during slightest 2 hours. Serve. (Frozen yogurt can be stored for adult to 5 days.)

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