Tart Frozen Yogurt
This homemade frozen yogurt is so good, so similar to your favorite fro-yo (only imagine fresher and better), it’s worth buying an ice cream machine just so you can make it whenever you want. Trust me, I wouldn’t normally recommend buying new kitchen equipment for just one recipe but this is an exception — it’s that good.
It’s funny, for all its newly discovered popularity, you’d think the frozen yogurt makers came up with some magic new formula. Not so! The recipe for tart frozen yogurt is unbelievably simple: plain yogurt and sugar — that’s it! Who knows what else the yogurt chains are putting in it, but when you make it at home that’s all you need.
I’ve tried this recipe with all types of yogurt, from whole milk Greek yogurt to nonfat regular. Using Greek-style yogurt results in an intensely creamy frozen yogurt with an ice cream-like consistency. It’s delicious but much creamier than the version you know from most frozen yogurt shops. I prefer the lighter, icier consistency of regular yogurt, but sometimes I combine them half and half and get something in between.
As for the fat content, whole milk yogurt is your best bet. Lowfat works too, but only if you’re planning on eating the whole batch right away (easy to do); it gets too icy and hard in the freezer. Nonfat just isn’t as good.
If you go out to buy an ice cream machine (I have this $50 one by Cuisinart), keep in mind that you’ll likely need to wait a day to try this recipe. Most ice cream makers come with a bowl that needs to be frozen overnight; I store mine in the freezer so it’s always ready to go.
I’m almost embarrased to admit how many times I’ve made this frozen yogurt. It’s super-easy and the kids love it as much as I do — maybe even more than ice cream and that’s saying a lot!
This is a good one. Enjoy!
Tart Frozen Yogurt
- 4 cups (32 oz) plain whole milk or lowfat yogurt (or 2 cups Greek yogurt and 2 cups regular yogurt)*
- 3/4 cup plus 2 tablespoons sugar
- Fruit toppings (optional)
- Pour any excess liquid out of yogurt container(s). Whisk yogurt and sugar together in a medium bowl until sugar is completely dissolved. Reserve yogurt container for finished frozen yogurt. Taste and add a few more tablespoons of sugar if necessary (some brands are more tart than others).
- Follow manufacturer's instructions for freezing yogurt in ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away or scoop back into reserved yogurt container and freeze until ready to eat. If it stays in the freezer more than a few hours, you may need to let it sit out a bit to soften before serving.
- *Use a combination of Greek yogurt and regular yogurt for a creamier consistency. Also, if you use lowfat yogurt, keep in mind that it's best right out of the ice cream machine; it does not freeze well