Frozen yogurt · Frozen Yogurt · Nº 82
Classic Frozen Yogurt
Tart froyo
This is frozen yogurt the way a gelateria would make it: clean, tart, and unmistakably yogurt. The cultures go in cold, so the tang stays alive.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sucrose, glucose powder, dextrose powder, and stabilizer together in a bowl.
Combine the milk and cream in a pot, warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C) and stir 30 seconds off the heat.
Cool the dairy base over an ice bath to 39 °F (4 °C). Add the cold yogurt and stir with a hand whisk until completely uniform; the base remains liquid, and the yogurt is not heated.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Stir in the lemon juice with a hand whisk until evenly distributed; then proceed directly to the machine.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen yogurt to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
