Frozen Yogurt

[dougc]

I am going to attempt making Frozen Yougurt for the first time following numerous customer requests for Low Fat desserts. This is still quite a rare product in Scotland, I am interested to hear from any one with experience of frozen yogurt and what flavours have worked best. Is it best to make with a semi-skimmed or fully skimmed yogurt. I think that the semi will have the more distinct flavour.

Does anyone know where the cultures can be purchased or can you use any live culture yogurt as a starter.

I have a programmable 25 Gallon pastueriser which I can produce my own yougurt in time if I feel my initial trails are a success.

All suggestions and info on the subject welcome.

Thanks

Dougc

[gms39]

Hi Doug
The only part I can help you with is on the flavor.
My favorite frozen yogurt flavor is white chocolate with macadamia nuts

[cjs]

Doug I used to make frozen yogurt all the time. I used lowfat or nonfat all the time and I also used unflavored and added my own.

There is a book I used (it's about 16 years old - don't know if it's available still) called "Mable & Gar Hoffman's Frozen Yogurt" which is great! (just checked Amazon and they don't carry it new or used.)

One thing to remember working with yogurt in 'ice cream' is to heat other ingredients, but not the yogurt itself - it can curdle - just add the ingred. to the yogurt.

IF you do heat it, be sure to use very low heat and stir gently - rapid stirring also encourages curdling.

As an example of technique I'm offering a Creamy Chocolate Frozen Yogurt - for you and Gina!!

2 tsp. cornstarch
1/2 c sugar
12 oz. can evaporated skimmed or evaporated lowfat milk
1 egg, slightly beaten
2/3 c chocolate syrup
1/2 tsp. vanilla
1 c. plain lowfat yogur, stirred

In a med. saucepan, combine cornsarch and sugar. Stir in milk and egg.
Cook & stir over low heat 6-8 min or till mixture coats a metal spoon.
Remove from heat; add chocolate syrup and cool.
Stir in vanilla and yogurt.

Freeze in ice-cream maker according to mfg. directions or the refrig. freezer method.

Makes about 1 qt.

hope this helps a little.

Oh shoot Gina - just noticed you wanted the other chocolate...white chocolate with macadamia nuts - I'll post one separately for you!! (in the healthy forum!)

[gms39]

Thank you for this one also Jean - regular chocolate works well also
On this one I can sub sugar free chocolate syrup to cut the sugar down to a level I might be able to eat

[dougc]

Sounds great as our white chocolate ice cream is by far one of our customers favourites. I do not know how you prep the macadamia nuts but I think lightly toasted and turned into a praline would be my choice along with delicate flakes of Belgian White Chocolate.

[dougc]

To comply with UK Health Laws I will have to pasteurise the whole batch. I intend processing much the same as my ice cream mix which will involve homogonising the batch whilst heating with my dairy emulsifier/stabiliser. Fingerers crossed this will prevent it curdling.

I will try out a chocolate fudge recipe I use for ice cream which also has white chocolate flakes through it.

[dougc]

Have now tried a few flavours including chocolate. Not sure if it does it for me due to the competing acidity of the Yogurt which seems quite alien to my taste buts in relation to chocolate. Or maybe our yogurt is to acidic.

Regardless the end result much better than expected for first attempt. Texture far creamier and very smooth, probably due to the high speed emulsification.

still interested to hear from more frozen yogurt fans what their personal favourites are. Dougc

[cjs]

It does have a 'tangy' taste that you have to get used to. I kind of like it; but guess it could be off putting to some.

good luck, maybe there's a new member on board by now that will have some more ideas for you.

[ChefJune]

I love frozen yogurt, but I don't really care for it in chocolate, Doug... maybe try a Chocolate/Orange? that might work better with the acid in the yogurt.

[ChefJen]

Doug I love frozen yoghurt in canada we have a place called yogen fruz.. it was a frozen yoghurt place some of their flavours...

Banana
Vanilla
Rasp
Strawberry
Toffee
Peach
etc

they used frozen fruit and they had a machine that blended it together. However you can use the frozen fruit and mix it in with the yoghurt.

I dont know what supplier you use in aberdeenshire BUT there is a nice yoghurt product for frozen yoghurt by 3663.

[ChefCJ]

ah, yogenfruz! How I miss that place. Chocolate and banana frozen yoghurt!

[got2cook]

Hi Doug,
My favorites are peach, which does well with the slight tartness of the yogurt, French Vanilla,and strawberry. I've longed to find it in a blackberry...
I recently made some with vanilla, mango, papaya, pineapple and strawberry combined. It was very refreshing and cool... a perfect summer treat. I used frozen fruit in varying degrees of consistency, from small chunks all the way down to a true puree, for textural interest. The kids and folks at work that I used as guinea pigs all loved it.

[Polska]

Have you ever looked at the ingredients on a commercial frozen yogurt MIX ?.To me , the soft-serve yogurt is not as tangy as the hard frozen kind..They might even use a milder tasting culture for soft-serve like ABY-2C from http://dairyconnection.com/yogurt.htm Check these links for flavor ideas : http://desertcool.com/yogurt.html www.dairyconsultant.co.uk/pages/frozenyogurt/yogurtbars.htm

[dougc]

Hi June thanks for that. I have just remembered we used to make a mandarin orange and chocolate ice cream many years ago which I really liked. Will try next time we make a batch of yogurt. My favourite so far are the Strawberry, Raspberry, Mango, Lemon Chesecake.

[ruthiecat]

Jean, is this the book you're talking about? If that's it I'll order one.

Mable Hoffman, Gar Hoffman Ice cream & frozen yogurt