Vanilla Frozen Yogurt Recipe from 101 Cookbooks

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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.