Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 Whenever I make ice cream, I always drip the yogurt overnight so that it turns out thicker. I use organic half & half for my yogurt. If you can find organic cream without carrageenan (sp.?) in it you could that as part of your yogurt/ice cream recipe. I cannot find organic cream without carrageenan in it so I just use that half & half. Enjoy! Carol How does the consistancy of the yogurt change when it's made into ice cream? I need to know whether to drip it first. I don't seem to have a problem with toleration, I just don't want it to be too liquidy. My normal, undripped yogurt is very soupy and watery, definitely a liquid. Thicker than it started though, obviously. Will it get thick enough for ice cream when it's processed? Pour Dieu, pour terre, Alyssa =D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 Whenever I make ice cream, I always drip the yogurt overnight so that it turns out thicker. I use organic half & half for my yogurt. If you can find organic cream without carrageenan (sp.?) in it you could that as part of your yogurt/ice cream recipe. I cannot find organic cream without carrageenan in it so I just use that half & half. Enjoy! Carol How does the consistancy of the yogurt change when it's made into ice cream? I need to know whether to drip it first. I don't seem to have a problem with toleration, I just don't want it to be too liquidy. My normal, undripped yogurt is very soupy and watery, definitely a liquid. Thicker than it started though, obviously. Will it get thick enough for ice cream when it's processed? Pour Dieu, pour terre, Alyssa =D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 Hi Alyssa. I use a Cuisinart 2-quart frozen yogurt/sorbet and ice cream machine to make frozen berry yogurts. I bought the machine a few months ago, to make it easier to produce frozen fruit yogurt. I don't know why your yogurt is soupy and watery. What kind of milk and what kind of starter are you using, and are you fermenting the yogurt at least 24 hours and then refrigerating it 8 hours to set? I make yogurt with 2 litres pasteurized whole milk (3.8% fat) and 10 g Lyosan Yogourmet freeze dried culture. I don't drip the yogurt first, but I try to use yogurt from the top of the jar, which is thick and creamy. If I needed to make frozen yogurt near the end of a jar, where it tends to be thin and watery, I would first drip the yogurt, to get rid of the excess liquid (galactose). The day before I plan to make frozen yogurt, I put the freezing bowl of the Cuisinart machine into a very large zipper lock bag, and put that into the freezer. On the day I make frozen yogurt, I use a blender to liquefy and blend 1-2 cups fruit, 2/3 cup honey, and 2 cups yogurt (made from whole pasteurized organic milk). After blending the mixture, I assemble the ice-cream maker, pour the liquid from the blender into the freezer bowl, add the stirrer and lid. (The manufacturer's instructions would have me assemble the machine and pour the mixture through the opening in the lid while the machine is turning, but I kept splashing mixture on the lid following those directions.) I turn on the motor and let it run 25-30 minutes. The stirrer aerates the mixture while the cold transferred from the freezer bowl hardens it. Then I use a silicon spatula to scrape the frozen mixture off the bowl and stirrer and into a glass container that is designed for freezer storage. After a few hours in the freezer, the frozen yogurt has the consistency of commercial "hard serve" ice cream. Hope this helps. Ellen in Toronto SCD 1 year, and about 3 months Alyssa Luck wrote in BTVC-SCD Saturday, June 13, 2009 11:46 AM How does the consistancy of the yogurt change when it's made into ice cream? I need to know whether to drip it first. I don't seem to have a problem with toleration, I just don't want it to be too liquidy. My normal, undripped yogurt is very soupy and watery, definitely a liquid. Thicker than it started though, obviously. Will it get thick enough for ice cream when it's processed? Pour Dieu, pour terre, Alyssa =D il|Traditional Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 Hi Alyssa. I use a Cuisinart 2-quart frozen yogurt/sorbet and ice cream machine to make frozen berry yogurts. I bought the machine a few months ago, to make it easier to produce frozen fruit yogurt.It's on my Christmas list =) I don't know why your yogurt is soupy and watery. What kind of milk and what kind of starter are you using, and are you fermenting the yogurt at least 24 hours and then refrigerating it 8 hours to set?I use goat milk, so I think that's why. I use Fage, and definitely ferment for 24 hours. I make yogurt with 2 litres pasteurized whole milk (3.8% fat) and 10 g Lyosan Yogourmet freeze dried culture. I don't drip the yogurt first, but I try to use yogurt from the top of the jar, which is thick and creamy. If I needed to make frozen yogurt near the end of a jar, where it tends to be thin and watery, I would first drip the yogurt, to get rid of the excess liquid (galactose).At the top of my container, I always have a floating layer of thick fatty stuff, floating in yellow 'whey' or whatever it is. My bottom is always thicker. I guess I should drip it first in that case. The day before I plan to make frozen yogurt, I put the freezing bowl of the Cuisinart machine into a very large zipper lock bag, and put that into the freezer. On the day I make frozen yogurt, I use a blender to liquefy and blend 1-2 cups fruit, 2/3 cup honey, and 2 cups yogurt (made from whole pasteurized organic milk). After blending the mixture, I assemble the ice-cream maker, pour the liquid from the blender into the freezer bowl, add the stirrer and lid. (The manufacturer's instructions would have me assemble the machine and pour the mixture through the opening in the lid while the machine is turning, but I kept splashing mixture on the lid following those directions.) I turn on the motor and let it run 25-30 minutes. The stirrer aerates the mixture while the cold transferred from the freezer bowl hardens it. Then I use a silicon spatula to scrape the frozen mixture off the bowl and stirrer and into a glass container that is designed for freezer storage. After a few hours in the freezer, the frozen yogurt has the consistency of commercial "hard serve" ice cream. Hope this helps.Definitely helps. Thanks Ellen! Ellen in TorontoSCD 1 year, and about 3 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 Hi Alyssa. I use a Cuisinart 2-quart frozen yogurt/sorbet and ice cream machine to make frozen berry yogurts. I bought the machine a few months ago, to make it easier to produce frozen fruit yogurt.It's on my Christmas list =) I don't know why your yogurt is soupy and watery. What kind of milk and what kind of starter are you using, and are you fermenting the yogurt at least 24 hours and then refrigerating it 8 hours to set?I use goat milk, so I think that's why. I use Fage, and definitely ferment for 24 hours. I make yogurt with 2 litres pasteurized whole milk (3.8% fat) and 10 g Lyosan Yogourmet freeze dried culture. I don't drip the yogurt first, but I try to use yogurt from the top of the jar, which is thick and creamy. If I needed to make frozen yogurt near the end of a jar, where it tends to be thin and watery, I would first drip the yogurt, to get rid of the excess liquid (galactose).At the top of my container, I always have a floating layer of thick fatty stuff, floating in yellow 'whey' or whatever it is. My bottom is always thicker. I guess I should drip it first in that case. The day before I plan to make frozen yogurt, I put the freezing bowl of the Cuisinart machine into a very large zipper lock bag, and put that into the freezer. On the day I make frozen yogurt, I use a blender to liquefy and blend 1-2 cups fruit, 2/3 cup honey, and 2 cups yogurt (made from whole pasteurized organic milk). After blending the mixture, I assemble the ice-cream maker, pour the liquid from the blender into the freezer bowl, add the stirrer and lid. (The manufacturer's instructions would have me assemble the machine and pour the mixture through the opening in the lid while the machine is turning, but I kept splashing mixture on the lid following those directions.) I turn on the motor and let it run 25-30 minutes. The stirrer aerates the mixture while the cold transferred from the freezer bowl hardens it. Then I use a silicon spatula to scrape the frozen mixture off the bowl and stirrer and into a glass container that is designed for freezer storage. After a few hours in the freezer, the frozen yogurt has the consistency of commercial "hard serve" ice cream. Hope this helps.Definitely helps. Thanks Ellen! Ellen in TorontoSCD 1 year, and about 3 months Quote Link to comment Share on other sites More sharing options...
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