Tuesday, June 14, 2011

Froyo At Home

A couple of weeks ago, Dan and I spent a lovely afternoon around town and stopped for a bite of frozen yogurt at the closest place to us - a chain called Tutti Frutti.  My favorite is the Original Tart flavor either plain or with a few chocolate chips sprinkled on top.  Most of their other flavors are too sweet for my liking.  As we sat outside enjoying our cold treats, I wondered whether we could make frozen yogurt ourselves at home.

Thanks to Google and smartphones, we quickly learned all we needed was an ice cream maker and some simple ingredients (strained yogurt, sugar).  We raced around the corner to Target and chose the cheapest ice cream maker they had on the shelf - about $30.  On my next trip to Trader Joe's, I bought the biggest container of Greek yogurt I could find and we were set!

Basically put in as much yogurt as you want to eat and sugar to taste - the recipe we found called for 2/3 of a cup or sugar which seemed like too much so we used about 1/4 cup.  We've experimented with adding vanilla beans, agave nectar instead of sugar, and using 2% Greek, full fat Greek, and something called European yogurt.  The European yogurt had a certain tartness to it that we both really liked and the others were very creamy but missing some of the zip we were used to from commercial froyo.  The agave nectar sweetener is not something I would recommend as it made the yogurt fairly runny.  Adding vanilla beans gave the yogurt disappointingly little vanilla taste.  I have some ideas on how to get the flavor we are looking for and will update when we figure it out!

It was tough to track down, but I also managed to find the ingredients Tutti Frutti uses.  Nothing is on their website but the ingredients for Original Tart only are on their Facebook page - I imagine the other flavors have a lot more additives.  It's so disappointing to taste something yummy and then find out it is made from a powder!

"Pure Crystaline Fructose, Dextrose, Maltodextrin, Non-Fat Milk, Yogurt Powder, Micro-encapsulated Probiotic (Lactobacillus Sporogenes)"

1 comment:

  1. UPDATE: We tried goat's milk yogurt and that gave us about the right consistency. Still looking for the tang!


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