Frozen yogurt update

[ffutures]

I didn't want to get too boring about this so I've put off posting until I've had a few goes, all were about .7 litres.

Attempt 1 - just yogurt + 1 tablespoon sugar and vanilla - a bit too yogurty/sour but OK

Attempt 2 - Yogurt + gold blend coffee & sugar, not sure of exact quantities - Horrible. Too sweet but also too bitter, still tasted of yogurt pluas metallic taste I didn't like, and didn't set properly. Next time I try a small amount of coffee in the basic mix as attemot 3

Attempt 3 - Yogurt + 1.5 tbsp sugar + vanilla -OK, still a very slight sourness but perfectly palatable

Attempt 4 - orange sorbet - Waitrose orange juice (the type with bits of pulp in it + 1 spoon sugar - very nice indeed, might have benefitted from more fruit pulp, e.g. if I'd pulped another orange into it.

The overall problem I'm encountering is that everything freezes very hard - I'm using low fat yogurt etc. so there's nothing to lower the freezing point to the sort of level where it's still possible to scoop it straight from the freezer. Thawing it without making it liquid is proving a little tricky, unless there's a way to fix this I think for best results I need to make it in smaller quantities and eat it the same day.

Many thanks again to raygungothic for the machine!

Comments

[bohemiancoast.livejournal.com]

You will find that you get much, much better results for anything requiring coffee by making small amounts of strong (real) coffee and using that instead of instant, reducing other liquid ingredients accordingly. You can use decaffinated if you're worried about the caffeine content of your pudding.

Alcohol in ice cream reduces setting temperature too of course. Mmm mmm gin sorbet.

[ffutures.livejournal.com]

Thanks, I'll try the real coffee, perhaps not the gin...

[curiouswombat.livejournal.com]

Mind you a spoonful of Tia Maria would achieve both at the same time...

[gonzo21.livejournal.com]

My mum always uses a bottle of coffee extract for baking coffee cakes. I can't remember what the brand is. Camp I think.

[keristor.livejournal.com]

Low fat yoghurt is largely water, so it will freeze as ice. (I also find it fairly disgusting, as I do most low-fat cheese, I only ever use full-fat yoghurt.)

[ffutures.livejournal.com]

Trouble is that the point of this is to eat less fat...

[armb.livejournal.com]

> nothing to lower the freezing point

Alcohol :-)
Of course that has its own problems....

[ffutures.livejournal.com]

I'm not a drinker so it isn't really an ideal solution.

[raygungothic.livejournal.com]

Glad to hear you're having fun with it at least! I'm afraid I didn't realise until this post that I had never tried with low fat yoghurt - that does sound like a tricky one, especially as adding more sugar isn't really what you want. I wonder, too, if your freezer is getting the bowl colder than mine did. Do you think it would work to set yourself a timer and get the frozen yoghurt out of the bowl before it goes too hard? (I usually ran it while cooking something else, so could watch)

[ffutures.livejournal.com]

The ice cream maker is working correctly - if I eat the stuff straight away it's fine. But if I make more than I want to eat the remainder freezes solid in the freezer. Doubt that there's much I can do about it, short of using higher fat yogurt.