One day in December, it was predicted to be 50 degrees, so I promised the kids an after school trip to Pinkberry. I didn't want to miss out on one of the last warm days of the season. Then, a few days later, it was around 50 again, so we hit Pinkberry again. Fast forward a few weeks to early January when a 47 degree days had Pinkberry written all over it. Again, a few days later, high 40s, dictated another mandatory stop. We braced ourselves for the typical Chicago weather and the only thing that came were more Pinkberry stops. It may be time for me to start making my own frozen yogurt. Looks easy enough and I will try as soon as I can COME UP FOR AIR as I am drowning in to do lists for work, family, personal, volunteer, etc. Clearly, I've overextended myself. CUT! I'm on the wrong script.
Vanilla Frozen Yogurt Recipe
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.
Makes about 1 quart.