Q: What is Greek-style yogurt?
A: Greek-style yogurt is plain yogurt that has been strained to remove excess whey, resulting in a yogurt that is much thicker and creamier in consistency than ordinary yogurt. Authentic Greek-style yogurt does not get its texture from the addition of gelatin or stabilizers. Greek-style yogurt is available in many flavors, but the distinctive tangy flavor of plain is best for making flavorful frozen yogurt.
You can easily turn ordinary yogurt into Greek-style yogurt by straining it through a very fine sieve or cheesecloth for a few hours to remove most of the whey.
Q: Do I need to use Greek-style yogurt?
A: The excess whey — the watery part of milk — that is in regular yogurt will turn to ice when you use it in frozen yogurt. The frozen yogurt will still taste good straight out of the ice cream maker, but it will be a harder and icier frozen yogurt than one made with Greek-style yogurt.
Q: What brand of yogurt should I use?
A: You can use any brand of yogurt; choose one that you like. You can even use homemade yogurt. Since you’ll be adding flavorings and sweeteners, you should choose plain yogurt, not flavored yogurt, for these recipes.
Q: Can I use nonfat or low-fat yogurt?
A: Yes, both nonfat and low-fat yogurt will turn out very tasty frozen yogurts and can be used in any of the recipes in this book. Full-fat yogurt will produce a creamier, richer-tasting product, which is why I recommend it for most frozen yogurts.
Q: Can I reduce the sugar?
A: You can reduce the sugar, but your results will not be the same as with the original recipe. The frozen yogurt may be too hard and icy or may taste too tart if you reduce the sugar. Sugar has two important functions in frozen yogurt recipes. It helps the frozen yogurt to remain creamy and smooth, rather than icy, and it also ensures just the right amount of sweetness in the finished dessert. The base for frozen yogurt will taste sweeter before it has been frozen, and you may find that your finished product is not sweet enough if you reduce the sugar in the initial recipe, even though the unfrozen base seems sweet.
Q: Does the Meringue Method really cook the egg whites?
A: Yes, the boiling sugar is hot enough to cook the egg whites and make them completely safe to eat.
Q: Can I use processed egg whites instead of from separated eggs?
A: Processed egg whites are not ideal for making meringues. Though these egg whites are convenient, the pasteurization process toughens some of the proteins in the eggs and prevents the whites from whipping up into fluffy meringues. It could take up to twice as long to beat processed egg whites to soft peaks, and they won’t be as fluffy as fresh egg whites will be.
Q: Do I need an ice cream maker?
A: I’ve included instructions for making frozen yogurt without an ice cream maker, but you will generally get better results using an ice cream maker. An ice cream maker speeds up the freezing process and reduces the number of large ice crystals, resulting in a creamier finished product.
Q: Can I eat my frozen yogurt straight out of the ice cream maker?
A: Yes, you can eat it as soon as it is done churning. It will have a soft-serve consistency as this stage; after a couple of hours in the freezer, it will set up completely.
Q: Does the frozen yogurt need to soften before scooping?
A: Like many premium ice creams, frozen yogurt will need a few minutes to soften before scooping if you want to get a big, perfect scoop. Freezer temperatures vary, but you can expect to be able to scoop it after a few minutes at room temperature. If you are storing your frozen yogurt in a very deep container, it may need a few extra minutes. Running your ice cream scoop under hot water before scooping will help it to slide through your frozen yogurt more easily.