Greek Style Frozen Yogurt

by lydia on August 17, 2011

If you like Greek yogurt drizzled with honey, then this Greek style frozen yogurt is just for you. It has a 5554876858_da1986eab6 wonderful tanginess to it that is ever so slightly sweetened by the honey. This is nothing like the frozen yogurt you purchase from a machine at a store. It’s a nourishing pro-biotic rich treat! Ideally, this is best made from raw milk into yogurt at home. Store bought is okay, just make sure the quality is good. There are some pretty decent grass fed plain yogurts out there. I like Seven Stars Farms and Pequea Valley Farms yogurts -though those are local to Pa only I believe.

If you’ve never made yogurt at home or want to try – this recipe is my recommendation: How To Make the Most Healthful Homemade Yogurt. The post also includes an audio tutorial and thorough instructions.

Greek Style Frozen Yogurt

Ingredients:

  • Makes about 1 quart
  • 2 quarts whole milk yogurt, preferably raw or with live bacteria, strained through cheesecloth in a strainer over a bowl for several hours.
  • 2/3 cups of raw honey, or honey (or more to taste)
  • 2 teaspoons pure vanilla extract, or 2 teaspoons lemon zest

Instructions:

  1. To strain the yogurt you will need about 6 cups of yogurt to yield 3 cups of strained yogurt.
  2. Place the 3 cups of strained yogurt in a blender or processor and blend with honey and vanilla or zest.
  3. Puree until combined, then add to the bowl of your ice cream maker and follow manufacturer instructions.
  4. Serve with more honey to drizzle on top, or fresh berries.
http://divinehealthfromtheinsideout.com/2011/08/greek-style-frozen-yogurt/

If you need to reduce the honey in this recipe, cut it in half and use some vanilla stevia drops to sweeten it to your liking. Consider adding another cup of yogurt to the mixture and sweeten it how you like to make an entire quart of frozen yogurt.

This post contributed to Make Your Own.

(photo credit)

 

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.

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{ 3 comments… read them below or add one }

Megs August 27, 2011 at 9:43 pm

Lydia,
I really REALLY want to make this. Wow it looks delish. Two things: I don’t want to make that much.. can I just use a couple cups of raw milk? And, can you explain the first step further? I have 1/2 gal. of raw milk….
“2 quarts whole milk yogurt, preferably raw or with live bacteria, strained through cheesecloth in a strainer over a bowl for several hours.”

Reply

lydia August 28, 2011 at 12:58 pm

Hey Mega,

You most certainly can half this recipe. If you only have raw milk you will need to make some yogurt first. Otherwise, pick up some good quality yogurt at the store and strain it to make it thick greek yogurt! Does that help? What exactly did you want to know?

Reply

Lea H @ Nourishing Treasures October 30, 2011 at 11:48 pm

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

Reply

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