We had our first taste of Pinkberry (a tart, really yummy frozen yogurt) not too long before we moved from New York, and we were instant fans. There’s no Pinkberry in our new neighborhood, but our Sabey cousins hooked us up with FroYo during our first few days in Colorado and it’s hit the spot nicely. As our addiction has developed, I’ve been curiouser and curiouser about making our own frozen yogurt. So Sunday night, I looked up a recipe, realized we had everything we needed in our kitchen (whole milk yogurt, cheesecloth and sugar), and went to work.
We prepped the yogurt Sunday evening, stirred the ingredients and chilled them Monday morning, and by 11:30 we were eating the best frozen yogurt I’ve ever tasted. Seriously. It was so good. Soooooooo good. Go make some right this minute. You’re welcome in advance.
The recipe (and image) I found is at 101 Cookbooks, from an aptly titled blog post: A Frozen Yogurt Recipe to Rival Pinkberry’s (FYI: the 101 Cookbooks author, Heidi, made some notes which I followed — skipping the vanilla and using only 2/3 cups sugar.)
Vanilla Frozen Yogurt Recipe
Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David’s book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup – but you can go either way depending on what you like.
-3 cups (720g) strained yogurt (see below) or Greek-style yogurt
-3/4 cup (150g) sugar
-1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.