Pinkberry-like Frozen Yogurt at Home
This recipe is totally jacked from 101 Recipes but it sounds pretty easy as long as you have an ice cream maker or cheese cloth.
Although if you want a cheap and fun ice cream maker, you could always pick up the Play and Freeze Ice Cream Maker for less than $40 for the mega size.
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 yogur
- 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.