Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts

Thursday, September 15, 2011

DIY Kiwi Frozen Yogurt

I have never had kiwi frozen yogurt before, but I was looking for another flavor of frozen yogurt to try, and my husband loves kiwi. Actually, he likes to eat them peel and all, but this is one fruit that I really do prefer to peel. I am not to big on eating fuzzy skin, so I did peel them for this recipe. Anyway when the price of kiwis dropped from $1.50 each to $0.60 a kilo, I thought we'd give it a try, and the result was really good. This is a refreshing and almost tropical tasting dessert.

Homemade Kiwi Frozen Yogurt Recipe

  • 4 kiwi (peeled)
  • ½ cup sugar
  • 3 cups plain yogurt (homemade works great)
  1. Peel the kiwis. (Unless you and everyone in your family are like my husband and enjoy eating the fuzzy skin.)
  2. Put kiwis, sugar, and 1 cup yogurt in the blender, and blend until smooth. This gets all ingredients super-smooth really fast
  3. Stir in remaining yogurt to prevent thinning the mixture too much.
  4. Freeze in an ice cream freezer, or follow these directions to freeze in your regular freezer.
Recipe makes about 1 quart or liter of frozen yogurt.

Thursday, September 8, 2011

DIY Grape Frozen Yogurt

I like grapes, but grape flavored things are not usually my favorite probably because they usually taste quite fake. This frozen yogurt is not at all like the grape popsicles or candy that too often reminds me of cough syrup.  You just taste the natural flavor of the real grapes.

Homemade Grape Frozen Yogurt Recipe

  • 1 cup grapes
  • ½ cup sugar
  • 3 cups plain yogurt (homemade works great)
  1. Wash the grapes. (I didn't bother to peel them because I am lazy and don't like to peel fruit when it isn't necessary, and I really don't like the thought of peeling grapes.)
  2. Put grapes, sugar, and 1 cup yogurt in the blender, and blend until smooth. This gets all ingredients super-smooth really fast. You can't even taste the peel. You can only see small specks in the yogurt. The grape peels gives this frozen yogurt its pretty purple color, and this natural purple color (from the phytochemical resveratrol) is thought to be good for your heart.
  3. Stir in remaining yogurt to prevent thinning the mixture to much.
  4. Freeze in an ice cream freezer, or follow these directions to freeze in your regular freezer.
This recipe makes about 1 quart or liter of frozen yogurt.

Saturday, August 20, 2011

DIY Yogurt Pops

Summer is a great time to relax and enjoy some simple pleasures, like these yogurt popsicles. They are fruity and refreshing and an even healthier alternative to these pudding pops. They are simple enough that an older child could help or even make them by themselves.

Homemade Yogurt Popsicles

  • Yogurt (homemade yogurt flavored any way you like or using one of these frozen yogurt recipes works great!)
  • Popsicle molds or cups and popsicle sticks (or even sturdy straws will work)
  • Baking pans or cookie sheets (This makes transporting them to the freezer easier.)
  1. Spoon the yogurt into popsicle molds or cups. (I usually make each popsicle about 1/4 cup (or 2 oz.), but you can make them any size you like.) Put the cups or molds on a pan or cookie sheet. If using molds, you can insert the sticks now.
  2. If using cups, place in the freezer for an hour or two to allow them to freeze part way, and then insert the sticks. They will stand up much straighter than if you are impatient or in a hurry (like I am sometimes) and stick them in too soon.
  3. Return to the freezer for a few more hours to freeze solid.
  4. Running the cups or molds under warm water for a couple of minutes  makes it easier to get them out.
  5. Enjoy!

DIY Banana Frozen Yogurt

This sweet frozen yogurt was a big hit around here. Bananas have so much natural sweetness in them that this frozen yogurt turns out well and tastes great with very little added sugar.

Homemade Banana Frozen Yogurt Recipe

  • 2 large or 3 small bananas peeled
  • 1/4 cup sugar (or honey)
  • 3 cups plain yogurt (homemade works great!)
  1. Peel bananas, and put in the blender with sugar and 1 cup yogurt.
  2. Blend until smooth.
  3. Stir in remaining yogurt (this keeps the yogurt from getting too runny).
  4. Freeze in an ice cream freezer, or follow the directions here to freezer in your regular freezer.
This recipe makes about 1 quart or liter of frozen yogurt.

Thursday, August 18, 2011

DIY Caramelized Pear Frozen Yogurt

This frozen yogurt has the great combination of caramel balanced with naturally sweet fruit in a tangy yogurt base. My husband even liked this light fruit filled frozen yogurt better than rich caramel ice cream.

Homemade Caramel Pear Frozen Yogurt

  • 1 large or 2 small pears finely diced
  • 1/2 cup sugar (divided)
  • 3 cups plain yogurt (homemade works great!)
  1. After you finely diced the pears, put them in a small saucepan with 1/4 cup of sugar. Saute over low heat to caramelize the sugar. It may take a while to cook out the excess liquid from the pear to allow the sugar to thicken and caramelize.
  2. Remove from heat, and allow the caramelized pear to cool.
  3. Stir 1/4 cup of sugar into the yogurt.
  4. Add the cooled pear pieces and stir to distribute evenly.
  5. Freeze in an ice cream freezer, or follow these instructions to freeze in your regular freezer.
This recipe make about 1 quart or liter of frozen yogurt.

    DIY Dreamsicle Frozen Yogurt

    This light citrusy frozen yogurt is refreshing and great for a warm summer day. It also provides a little extra vitamin C to help boost your immune system anytime of the year.

    Homemade Orange Frozen Yogurt Recipe

    • 1 large or 2 small oranges peeled
    • 1/2 cup sugar (or honey)
    • 3 cups plain yogurt (homemade works great!)
    • 1 tsp vanilla (optional)
    1. Pull apart or cut 1 or 2 orange into segments, and put in the blender with sugar, 1 cup yogurt, and vanilla (if desired).
    2. Blend until smooth.
    3. Stir in remaining yogurt (this keeps the yogurt from getting too runny).
    4. Freeze in an ice cream freezer or follow the directions here to freezer in your regular freezer.
    This recipe makes about 1 quart or liter of frozen yogurt.

      Tuesday, August 9, 2011

      DIY Milk Chocolate Frozen Yogurt

      While this chocolate frozen yogurt isn't quite as good as real dark chocolate ice cream, it is still really good. It is easier, cheaper, and healthier too. A great any day dessert.

      Milk Chocolate Frozen Yogurt Recipe

      • ¼ cup cocoa powder
      • ¾ cup sugar
      • 3 cups yogurt (homemade yogurt works great)
      1. Stir all ingredients together until thoroughly combined.
      2. Freeze in an ice cream freezer, or follow these directions to freeze in your regular freezer.
      This recipe makes about 1 quart or liter of frozen yogurt.

        DIY Berry Frozen Yogurt

        This berry frozen yogurt tastes so awesome that it rivals real ice cream in our house. This recipe is even more amazing with homemade almond flavored ice cream cones.

        Berry Frozen Yogurt Recipe

        • 1 cup berries (fresh or frozen)
        • ½ cup sugar (more if your berries are really tart)
        • 3 cups yogurt (homemade works great)
        1. Choose your berries (blueberries, raspberries, strawberries, etc.), and wash them if they are fresh. For this batch, I used a combination of mulberries and Chinese waxberries (yǎ měi,  雅美). Yǎ měi taste like a combination of cranberries and raspberries. This was a really good combination. I think blueberries and raspberries together would produce similar results, but any kind of berry should be good.
        2. Mix berries, sugar, and one cup yogurt in a blender until smooth.
        3. Stir in the rest of the yogurt. This keeps the mixture from getting to thin.
        4. Freeze in an ice cream freezer, or follow these directions to freeze in your regular freezer.
        This recipe makes about 1 quart or liter of frozen yogurt.

        DIY Peach Frozen Yogurt

        White peach frozen yogurt
        (you can see the small pink flecks of skin)
        Light and refreshing, this fruity frozen yogurt is a real winner around here. Aaron even choose it over chocolate one night.

        Peach Frozen Yogurt Recipe

        • 1 cup peaches
        • ½ cup sugar
        • 3 cups plain yogurt (homemade works great)
        1. I used fresh peaches, so first I removed the pit and sliced them. I didn't bother to peel them, because I am lazy and don't like to peel fruit when it isn't necessary. You can also use canned or frozen peaches if you don't have fresh.
        2. Put peaches, sugar, and 1 cup yogurt in the blender, and blend until smooth. This gets all ingredients super-smooth really fast. You can't even taste the peel. You can only see small specks in the yogurt.
        3. Stir in remaining yogurt to prevent thinning the mixture to much.
        4. Freeze in an ice cream freezer or follow these directions to freeze in your regular freezer.
        Recipe makes about 1 quart or liter of frozen yogurt.

        Tuesday, August 2, 2011

        DIY Ice Cream Recipes

        Here are some great recipes for delicious homemade ice cream. You don't even need an ice cream freezer. These are rich and delicious recipes. If you are looking for a decadent treat for a special dessert, these are great. These are great accompaniments to some of these other dessert recipes. If you are looking for a lighter dessert, you could try one of these frozen yogurt recipes.

        DIY Chocolate Ice Cream

        Mmmm chocolate. I love chocolate. I love ice cream. This is a really good, really chocolatey ice cream. If you use the full amount of good cocoa powder it will be a deep rich chocolate. This is great all by itself, with a brownie, or as a base for other types of ice cream.

        Dark Chocolate Ice Cream

        • ¾ cup sugar
        • 2 cups whole milk (divided)
        • 5 egg yolks
        • ½ cup cocoa powder
        • 1 cup heavy (whipping) cream
        Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups and spoons. Begin heating 1 cup of milk, sugar, and cocoa slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon. Pour 1 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream.

        At this point you can freeze the ice cream in an ice cream maker if you have one. If you don't have an ice cream maker, you can follow the directions here for freezing in your regular freezer. If you wish to add additions, stir them in before the ice cream is too firm.

        Thursday, July 14, 2011

        Frozen Yogurt Recipes

        We love ice cream, but around here most of the ice cream is less than stellar. Even the cheapest ice cream isn't that cheap and often has a strange taste. Chocolate lovers beware of Chinese chocolate; we've eaten tastier crayons. And I don't know about you, but we can't be spending $13.50 for a pint of Haagen Daz very often. So aside for buying an occasional giant tub of ice cream, I've come up with some great frozen yogurt recipes for everyday desserts. Although they are certainly good enough to serve for company, and most are healthy enough to eat for breakfast.

        All of these recipes can be made using plain homemade yogurt, and you don't even need to own an ice cream maker. Just use the method described here to churn out your own frozen treats.

        Wednesday, July 13, 2011

        DIY Mango Frozen Yogurt

        Three simple ingredients combine to make a light and refreshing summer treat. It is such a healthy recipe too, so it is like you are eating frozen breakfast for dessert. Or you could even serve it for breakfast and make everyone extra happy.

        Simple Mango Frozen Yogurt

        (makes about 1 quart or liter)

        1 large mango mashed or pureed
        3 cups of yogurt
        ½ of sugar

        Peel mango, and remove pit. Puree in a blender, or mash well with a potato masher. Stir in yogurt and sugar.

        Freeze in an ice cream freezer or in a regular freezer using the method described here.

        DIY Lemon Ice

        This is a simple and refreshing summer treat. The first time I made it, the boys licked their bowls clean.

        Easy Lemon Ice

        1 cup yogurt
        1 cup lemonade concentrate
        about ½ cup of sugar (more or less to taste)

        Mix together yogurt and lemonade concentrate (store bought or homemade), and then sweeten to taste. I used about ½ cup of granulated sugar, as I was using completely unsweetened yogurt and lemonade concentrate.

        Freeze in an ice cream freezer or regular freezer using the method described here.

        Monday, July 4, 2011

        Vanilla Frozen Yogurt: Making Frozen Yogurt Without an Ice Cream Machine

        I made this classic frozen yogurt to accompany our All American Apple Pie for the 4th of July. The taste is refreshingly pure, and it is simple to make with only three ingredients. If you just want plain frozen yogurt, simply omit the vanilla (even simpler).

        Vanilla Frozen Yogurt

        3 cups yogurt* (homemade yogurt works great)
        ¾ cup sugar**
        1 tsp vanilla



        Mix ingredients, and freeze in ice cream freezer if you have one. If you don't have an ice cream freezer, simply mix all ingredients in a freezer safe bowl and place in your regular freezer. After about 30–60 minutes, check on the yogurt, and stir vigorously with a spatula or hand mixer to break up the ice crystals. Repeat this process every 30–45 minutes until the yogurt is frozen well. In general, the more you break up the ice crystals, the longer it will take for the frozen yogurt to finish, but the smoother the end result will be. There is a lot more information on making ice cream and frozen yogurt on David Lebovitz's site.



        * Whole milk, strained, or Greek yogurt will yield creamier, richer results than low fat versions
        ** Reducing the amount of sugar or changing the type of sweetener can dramatically effect the consistency of frozen yogurt or ice cream.

        Thursday, June 23, 2011

        Uses for Whey

        Whey can be used as a substitute for water or milk in most baked goods without any necessary adjustments. It gives a great taste and texture to yeast bread and raises the nutritional value when used as a replacement for water. Biscuits, pancakes, quick breads, and pasta all turn out great when using whey in place of milk or water.

        I have also read that the whey that is leftover from draining yogurt for yogurt cheese has an excellent natural preservative effect when used to make homemade mayonnaise and other condiments. This would be tremendously beneficial as homemade condiments have a very short shelf life.

        Uses for Buttermilk

        The buttermilk you have left over from homemade butter may be used in cooking and baking. It can obviously be used in any recipe that calls for buttermilk. Buttermilk pancakes made with real buttermilk are the best. Buttermilk may also be used as a substitute for regular milk in most baked goods without difficulty. Buttermilk makes a great ingredient for homemade salad dressing. It can also be used as a substitute for regular milk in cream soups.

        Panir or "Ricotta" Cheese

        Similar to a ricotta or cottage cheese, this soft cheese melts well and is excellent in pasta dishes. Homemade panir cheese is significantly cheaper than store bought ricotta and can be made without salt or salted to taste, which is great for someone on a sodium restricted diet.

        To make panir cheese, slowly heat milk in a saucepan to at least 160°F stirring intermittently to avoid burning it. Once it reaches an even temperature of 160°F, add vinegar (approximately 2 tablespoons per quart of milk) and stir. If the milk was hot enough the heat will cause a reaction with the acid in the vinegar, and it will separate. Like little Miss Muffet, you should now have curds and whey. If the whey still looks very opaque, you can continue to add vinegar by the tablespoon until the whey is clearer and all of curds have separated out. Line the inside of a clean colander with a layer of cheese cloth or a clean flour sack dish towel and pour in the desired amount of yogurt. Place the colander on top of a small bowl turned upside down inside a large bowl so that the whey can drain freely into the large bowl. Pour curds and whey mixture into the colander, and allow the whey to drain. Salt can be added at this point to taste, and the cheese can be either used immediately or stored in the refrigerator in a sealed container. Whey may be saved and used in baking.

        Pasteurized Milk

        There is a big debate going on now over raw versus pasteurized and homogenized milk. While I think that a good clean source or raw milk is probably healthier in most cases, there may be times if you are purchasing raw milk you may wish to pasteurize it. Especially if the cleanliness of the source is in question or you are serving someone with a compromised immune system, the very young, or the elderly. Pasteurization can also improve the quality and lifespan when making some other dairy products.

        Pasteurization can be done easily right on your stove top by heating the milk in a clean thick bottomed saucepan or double boiler to 160°F and keeping it that temperature for at least 15–20 seconds. Stirring frequently will help prevent the milk from scalding. The milk can then be cooled and used as normal. Milk does not have to be boiled to be pasteurized and doing so and then cooling it may alter the taste and texture of the milk.

        Do It Yourself Dairy

        We (like most Americans) love dairy products; however the Chinese people do not often share this love and some even disdain our beloved cows' milk and milk products. We were told by one Chinese high school girl that we should really just get soy milk because, "The taste of cows milk is very miserable." Well I kind of think their soy milk is rather miserable myself. But anyway this is one food arena that the availability and quality of certain products we love has fluctuated wildly over the course our married lives. So I did a lot of research and came up with several wonderful dairy products right in my kitchen. I'd like to try more complex cheese making sometime in the future, but milk prices are high here and we don't have room in our backyard for a cow, so it is cheaper to buy hard cheese than to make it.

        It is quite easy to make many dairy products yourself with little else than a some scientific knowledge and a few basic pieces of kitchen equipment. However, most of these dairy products are produced using bacteria cultured at a specific temperature or using heat and acid reactions so a good food thermometer is very important if not necessary to their production. Described is not so much as recipe for each product as a process. None of these products are particularly difficult to make, but it may a few tries to develop a system that works best for you. However, once you find out how to make a certain item exactly how you like it, you may have a hard time settling for the commercial version again.

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