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