Category Archives: Dairy

Frozen Yogurt

It been a busy month!  I have been out of town for several weeks, and came home to an overwhelming amount of work to be done.  Things are starting to settle back into a routine around here and I have been eager to share the latest with all of you.  The garden is overflowing.  We have been enjoying kale, lettuce, bok choy, and spinach.  I got my first tomato last week and my herbs are thriving.  I will make the time to share some of my favorite recipes over the next few weeks as I try to make the most of the abundance from the garden.  We lost several chickens to a hungry family of skunks, but the ones that survived are about ready for butchering.  Expect to see chicken in upcoming recipes.

It has finally gotten hot!  So I had to share this simple recipe for frozen yogurt with you.


3 cups Greek style plain yogurt (or 5 cups plain yogurt)

1/2 – 3/4 cup sugar (or sweetener of your choice)

1 tsp real vanilla

Your favorite toppings!


You will need thick yogurt for this recipe so Greek yogurt works perfectly.  You can make your own Greek yogurt by straining plain yogurt through coffee filters or muslin.  I use my own homemade yogurt and strain it in coffee filters set in a strainer over a bowl, in the refrigerator.  It takes me three coffee filters to strain 5 cups, and I get about 2 cups of whey out of the yogurt.  I save the whey, a clear yellowish liquid, for soaking grains.  If I have a lot of whey I will give it to the chickens.  They love it and the protein is good for them.

Scoop the yogurt into a bowl.

Mix in vanilla and sugar.  Stir well so that the sugar dissolves completely.  If the yogurt isn’t nice and cold, let it sit in the fridge for a bit before placing in the ice cream maker.

Pour frozen yogurt mixture into your ice cream maker and follow manufacturers directions.   I have the ice cream attachment for my Kitchen Aid stand mixer and I absolutely love it!  It turns out soft serve ice cream in about 25 minutes, and after an hour or two in the freezer has a nice ice cream consistency.  I just store the ice cream bowl in the chest freezer so I can make ice cream anytime I feel like it.

During the last 5 – 10 minutes you can add fruit or other mix-ins, but I prefer to add mine just before serving.  For the kids I add fresh fruit.  My husband likes chocolate chips in his.  My favorite is to add fresh peaches and a tablespoon of Trader Joe’s raspberry wine.  The sweet tangy flavor of the yogurt is nice all by itself too!  Who doesn’t enjoy a dessert that is healthy enough to eat for breakfast?

This post is a part of Pennywise Platter Thursday



Filed under Dairy, Desserts

Crock-Pot Yogurt

I have always loved yogurt.  I was partial to Yoplait, all those fun flavors in conveniently packaged single servings.  I never gave a second thought to how many of those plastic cups I threw away.  It never occurred to me to read the ingredients, it was yogurt.  Then, as most of you know, I began my real food transformation.  It has been slow going and I still eat plenty of things that I shouldn’t, but yogurt has been the easiest change to make.  My sister-in-law gave me this super easy crock-pot method for making yogurt, and I haven’t bought a single serving cup loaded with high fructose corn syrup, artificial flavors, and fillers since.

Homemade yogurt with bananas, strawberries, and agave nectar


1/2 gallon milk (whole, 2%, or even raw milk)

1/2 cup yogurt or starter culture


Place milk in crock-pot on low (I used raw goat’s milk for the first time this week). Cover.  Leave for 2 hours and forty five minutes.

Turn off.  Do not uncover.  Leave for 3 hours.

Remove 1-2 cups of milk from crock-pot. Stir in 1/2 cup of yogurt (once you have made your yogurt you can reserve a 1/2 cup for the next batch, but eventually it will stop working and you will need to by a new container).

Pour back into crock-pot, stirring gently.

Cover.  Wrap with two thick towels and let sit for 8-12 hours.

Uncover in the morning (I try to start yogurt at about 3:00 in the afternoon, so I can wrap it up before 9:00 and uncover it between 7:00 and 8:00 in the morning).

Homemade yogurt will be a bit on the runny side because it does not contain fillers, if you must have thick yogurt you can add 1/2 – 1 cup dry milk powder when you add your starter.

Place in a storage container and refrigerate.  I store my yogurt in mason jars because they are easy to sanitize.

Serve cold with fresh fruit.  You can sweeten it with agave nectar or sugar.  If you are trying to go low calorie try Stevia.  I use yogurt for cooking, baking, salad dressings, dips, fruit salad ….. the possibilities are endless.


Filed under Dairy