No luck with anything but frozen-solid frozen yogurt...

So I have tried some different ideas for frozen yogurt out of a home ice cream maker...used strained whole-milk (very fatty, local, organic, homemade--yay!) yogurt, added no extra cream or milk because that has liquid, added a berry juice-cornstarch-honey concoction, added some vodka, and roasted berries. Good the first night, totally rock solid after a day in freezer (and softened in a hot kitchen for 15 minutes, which would melt any regular frozen treat, like the homemade sorbet next to it). What else should I do to make frozen yogurt that is soft enough to scoop or at least yields to a hot spoon? I don't want to adulterate it so far as to make it essentially ice cream (custard base and all that). Should I forget it?

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7 Comments

Raquelita June 29, 2014
Hi everyone. Circling back with a trusted source for the science and a ratio of (scant) 1 quart yogurt to 1 cup sugar for scoopable texture: http://www.seriouseats.com/2014/06/how-to-make-what-is-best-frozen-yogurt.html

Thanks for your help, and I'll be trying again!
 
Greenstuff June 26, 2014
There's a nice article about frozen yogurt over on Serious Eats, http://www.seriouseats.com/2014/06/how-to-make-what-is-best-frozen-yogurt.html?ref=excerpt_readmore

They'd agree with PazzoNico about adding more sugar.
 
PazzoNico June 26, 2014
Also, some light corn syrup or cream cheese/mascarpone will also help.
 
Liza's K. June 26, 2014
Frozen yogurt is tough because with the lack of fat it freezes harder, like water. I've made this one before: http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html and it came out nice. Sort of like Pinkberry, as described, and it wasn't too hard after being in the freezer.
 
Raquelita June 26, 2014
I was remembering this recipe, but didn't look back to see how much sugar she added. Perhaps sugar is the problem.
 
PazzoNico June 26, 2014
Are you adding sugar? You need a good amount of sugar in most ice cream/gelato/frozen yogurt bases to keep it from setting up too firm.
Also, I would strain the yogurt too rid it from excess liquid (just put it in a strainer lined with cheesecloth or a clean towel and leave it to drain for a few hours or up to overnight; you can save the whey for other uses).
 
Raquelita June 26, 2014
Yes, I strained the yogurt. But it seems like we all agree that sugar is the problem.
 
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