Frozen yoghurt

In Australia at the moment – to quote Robin Williams’s character in Good Morning Vietnam – “It’s hot! Damn hot!”

It's hot Down Under.

It’s hot Down Under.

Which means it would be nice to have something to cool down with, especially with the kids home from school for another week.

Even better, it wouldn’t be so bad to have something the kids could participate in actually making. Something which takes minutes and which wouldn’t end with them climbing the walls on added sugars and artificial colours and flavours.

Ta da!

Ladies and gents, if you’ve been following my latest posts about making yoghurt, then I’m guessing there’s some lurking in your refrigerator right about now. How about using it to make some fruit-flavoured frozen yoghurt with – wait for it! – real fruit and real yoghurt?!

Well, why not?

All you’ll need is some frozen fruit, some yoghurt and something to sweeten it with.

Mango frozen yoghurt.

Mango frozen yoghurt.

Unfortunately, this is one of the rare recipes on this site that actually requires a particular appliance. Sorry. You’ll need a food processor.

You could try making this in smaller batches using a stick blender, but I give no guarantees.

So, find yourself some fruit. If you are in a screaming hurry to do this, you can easily purchase bags of frozen berries from the supermarket. If you must. However, it’s summer, there are oodles of different fruits in season right now and going for a song. My local green grocer is selling mangoes for 50 cents each.

A gorgeously ripe, in-season mango.

A gorgeously ripe, in-season mango.

So, I bought a few, peeled and sliced them up and popped them in a ziploc bag in the freezer overnight.  Just before Christmas I did the same with a punnet of strawberries I found on sale. Here’s how to go about it if you’ve never done it before.

1. Wash your fruit.

Wash your fruit well and allow to drain.

Wash your fruit well and allow to drain.

 2. Cut out any soft bits (especially with strawberries) and slice up larger fruits, like mangoes.
Prepare your fruit so you freeze only the best bits.

Prepare your fruit so you freeze only the best bits.

3. Put them into something you can seal well. A tupperware freezer container or ziploc bag will do nicely. Squeeze out all the air you can from bags, if using. Then freeze.

Seal into an airtight container and freeze.

Seal into an airtight container and freeze.

Simple.

Now to make your frozen yoghurt you’ll need to set up your food processor with the metal blade. The plastic one won’t work.

Trust me on this.

Add your frozen fruit.

Place your frozen fruit in the food processor bowl.

Place your frozen fruit in the food processor bowl.

Blitz for about 30 seconds, or until decently pulverised. Add a good drizzle of sweetener: this can be honey, maple syrup, agave syrup, golden syrup or even a few heaping spoonfuls of brown sugar.

At this point, it’s important to bear in mind the properties of your fruit. The coldness of the dish will affect your perception of its sweetness, it will seem much less sweet. The strawberries in the pictures were passing sweet at room temperature (the way I like them) but were pretty tart in their frozen state. They needed a fair whack of honey to make them palatable at sub-zero temperatures.

Now add your cold, straight-out-of-the-refrigerator, yoghurt all at once and blitz again for about a minute.

Add your yoghurt and blitz.

Add your yoghurt and blitz.

Taste for sweetness.

The frozen fruit will have caused the yoghurt to start to freeze and your mixture should resemble soft-serve ice cream already. Feel free to eat it immediately. 😉

The finished product.

The finished product.

Alternatively, place it in a container in your freezer. This mixture will set quite solidly as it is lacking the additives that commercial blends have and which make them scoop-able straight from the freezer.

Take it out of the freezer about 20 mins before you are wanting to serve it. So, if you want it for dessert, take it out as you serve up your main meal…

This firm setting property makes it ideal for popsicles, paddlepops or ice lollies though! Pour your mixture into moulds and you’ve got the ideal cool down when your kids come back from their first stinking hot days of an Australian school year.

The popsicle moulds were bought at Aldi...

These popsicle moulds were bought at Aldi…

Better yet, they can help with pretty much every aspect of making the things – short of using the food processor. Just be prepared for some mess…

Frozen Fruit Yoghurt

  • Difficulty: easy
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Ingredients

300g frozen fruit

500g chilled yoghurt (Greek, full fat, skim, soy, whatever…)

3 tablespoons honey or to taste. (You can substitute maple syrup, agave syrup, golden syrup or corn syrup if you wish)

Method

Fit the metal chopping blade into a food processor.

Add your frozen fruit and pulse for around 30 seconds or until the fruit has a relatively even texture. One or two larger pieces just add interest to the finished product.

Add your sweetener and pulse briefly.

Add all your yoghurt and blend until smooth.

May be served immediately, or frozen for several weeks in a sealed container.

Remove from the freezer at least 20 minutes before serving (or risk tears and sprained wrists).

Variation: Pour into popsicle moulds for individual treats. If you don’t have any moulds, then try using small plastic cups or tumblers with a paddle pop stick inserted into the mixture.

Run hot water around the outside of the mould to help release the treat.

Yoghurt 101

A Potted (Yoghurt) History

Yoghurt is a food that has been with us for millennia – at least since we started collecting milk from animals and storing it for any length of time.

It’s a foodstuff that started out big in Central Asian cultures back in the Neolithic (ah, the good old days!) and which has really only spread into the Western world since the 1900s.

I know. Weird, eh?

Coz it feels like it’s always just been a thing.

Basically, someone (somewhere) kept some milk at a warm enough temperature that the bacteria it carried started to multiply and change the proteins of the milk. They then tasted it and decided it was good.

They were right.

Make your own yoghurt in next to no time.

Make your own yoghurt in next to no time.

What is yoghurt?

It’s highly nutritious and endlessly delicious. High in protein, tolerated well by people who may usually have difficulties with ingesting dairy products and full of microbes that may help a gut worn down by living and digesting in the modern world.

That last bit, my friends, means that eating yoghurt can help you, as a denizen of the modern-day,  get some of your zing back while adding a tang to your diet.

It’s also incredibly easy to make  – takes me 5 mins work and a few hours waiting – and can be made at a marked saving from buying commercially produced stuff.

Which is also good, because you can never be quite sure just what is in that tub of yoghurt you’ve just brought home from the supermarket, especially when food numbers get involved.

More on that later…..

Yoghurt is the child of bacteria. Certain desirable strains of lactobacillus are cultivated in a portion of milk to act on the lactose (or milk sugars) the by-product of which is lactic acid. The lactic acid then acts on the caseins or milk proteins and changes your milk into a thick custard-like liquid instead, which is – in turn – rich in many, many more of those bacteria than there were at the start of the process.

Yoghurt cream cheese

Yoghurt cream cheese

SAfety concerns

This last bit is really very important. Milk naturally contains many different types of bacteria – there are the ones that make yoghurt and there may also be the ones responsible for listeria, salmonella, tuberculosis, typhoid fever, diphtheria, brucellosis, and Q-fever as well as your good, old-fashioned e coli. Milk is a highly pathogenic liquid, keep it warm enough and all of those bacteria will grow – right alongside the beneficial bacteria that turn it into yoghurt.

In Australia, all commercial milk is pasteurised to render these bacteria harmless and thereby extend the life of the milk and protect the population from preventable diseases.

So, in ancient times, one could simply have left a bowl of milk somewhere warm and it would have become yoghurt all on its own without any real human intervention. Equally, it could have turned into yoghurt with a strong TB flavour and just a soupçon of salmonella. This can also happen today with raw milk.

All raw milk must be heated to kill the native bacteria. Boil it and then cool before adding your culture.

Strawberry Frozen Yoghurt

Strawberry Frozen Yoghurt

Why make your own?

Umm…because?

Yoghurt is one of those things that can save you a small fortune if you are a large user. A litre of milk costs $1 in many supermarkets at the moment and a kilogram of plain, natural or Greek  yoghurt can cost between $4 and $5.

Flavoured and diet yoghurts often contain more stabilisers and sweeteners than they do actual nourishment in the form of milk proteins.

Check out this video from our wonderful consumer advisers at the ABC’s The Checkout.

Apart from the sugar or artificial sweeteners, you are also looking at maize thickeners, and other thickeners made with soy-based lecithin, agar agar (406)  and caraganeen(407). Not to mention a whole host of other things I could not hope to cover adequately here.

Note the numbers on this supposedly natural yoghurt. 1442 is hydroxypropyl distarch phosphate. Apparently.

Note the numbers on this supposedly natural yoghurt.

These are often added to low or no fat yoghurts to remediate the texture of the product once the fats have been removed. The fat gives it the thick creamy texture that feels so good in your mouth, remove that and it becomes a somewhat thinner liquid with a greatly diminished taste.

However, if you make yoghurt with skim milk there are other ways to make it thicker without adding emulsifiers or stabilisers – and I will show them to you.

This is what the ingredients list on natural yoghurt should look like:

Greek yoghurt label

Greek yoghurt label

As you can see it contains milk, milk products and some latin words which name the cultures it contains.

You can use this yoghurt to make your own at home. You can then go on to make flavoured yoghurt for school lunches etc.

How to make your own yoghurt.

In order to make your own yoghurt, you need milk. This can be Cow’s milk, goat’s milk or even Soy Milk. You may wish to enrich your milk by adding cream or well-dissolved powdered milk.

You also need cultures. The four main commercial bacterial strains used in this country are: Lactobacillus acidophilis, L. bifidus, L. thermophilus and L. bulgaricus.

The last two are most often seen together in Greek yoghurts.

You can buy cultures online, or you can buy a tub of natural yoghurt at your supermarket and use a few spoonfuls of that. The fresher the culture the better your chances of achieving a good set.

You will need something to heat your milk in, something to measure the heat of the milk with and something to store your yoghurt in as it ferments.

Basically, you warm your milk, stir in the culture and leave it to sit overnight.

So, you will also need either a warm place or a way to maintain the heat of your yoghurt for at least 6-8 hours.

My mother used to mix her yoghurt in a bowl, wrap it in a towel and place it on the (internal) hot water heater overnight.

You could place your yoghurt in a thermos or vacuum flask, in a small foam cooler with a hot water bottle, you might even use a slow cooker turned to low, or place it in the oven with just the pilot light on. There is no need for fancy electronic yoghurt-making gadgets that make it all seem so very difficult.  Really, truly.

The yoghurt 'flask'

The yoghurt ‘flask’

I actually use a yoghurt maker that is nothing more than an insulated flask. It’s meant to be used with powdered yoghurt-making mixes, but works just as well with the technique I will describe in my next post (this one has been long enough!).

Add boiling water and then your yoghurt mixture.

Add boiling water and then your yoghurt mixture.

I’m planning on giving one of these away shortly, so stay tuned. There will also be quite a few posts to come which will show many different uses of your yoghurt that go beyond a breakfast item.

My latest batch of homemade yoghurt

My latest batch of homemade yoghurt