[net.cooks] Frozen Yogurt

chai@utflis.UUCP (Henry Chai) (10/13/85)

Does anyone know how, or have anyone tried to make frozen yogurt at home?
The type I'm talking about is the kind that is made when you order it:
a slab of frozen yogurt is put into the machine along with some crushed
fruit of your choice, a lever is pressed and out it comes like soft ice cream.
Only it's much more refreshing than ice cream -- slightly tart, slightly
sweet and tastes of the fruit you selected.  My favorites are kiwi and
strawberry.
Would it take an ice cream machine to make it?  It costs almost twice as
much as ice cream here in Toronto, and only some "trendy" eateries offer it.

-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai        

margaret@asgb.UUCP (Margaret Ann Farnik) (10/17/85)

> Does anyone know how, or have anyone tried to make frozen yogurt at home?
> The type I'm talking about is the kind that is made when you order it:
> a slab of frozen yogurt is put into the machine along with some crushed
> fruit of your choice, a lever is pressed and out it comes like soft ice cream.
> -- 
> Henry Chai 
> Faculty of Library and Information Science, U of Toronto

Frozen yogurt is easy! We put the yogurt containers from the store in the 
freezer for a couple of days. (They will last in there for about 8 weeks before
icing up.) Then the night before (~8-10 hours) we want to eat them, we put them
in the refridgerator. By breakfast time, you have a perfect soft-serve 
consistancy treat! We have experimented with several types of yogurt- La Yogurt
works well, as do several generic (store brand) versions.  The yogurt freezes
to about the consistancy of hard ice cream. If you prefer it that way, you can
eat it right out of the freezer.  Here in Boulder, frozen yogurt is available
at a lot of places. The price is generally about 25% higher than ice cream.
Now if you are a super-yuppie, you must order Tofutti (frozen Tofu), at a
really rip-off price. (No, I've never tried it. But I'm told it isn't too bad.)

Happy eating. Now my mouth is watering for some frozen Pina Colada yogurt.
(No, it isn't alcoholic. It is a coconut/pineapple mixture put out by La
Yogurt. Boy, is it good.)

Margaret Farnik
Burroughs DSG, Boulder Colo
...{sdcsvax!bmcg|hao}!asgb!margaret

fujiura@tkov60.DEC (Ichiri Fujiura TKH-Region/Engineering-Tokyo/Japan) (10/24/85)

>> Does anyone know how, or have anyone tried to make frozen yogurt at home?
>> 	.
>>	.
>> Henry Chai
>> Faculty of Library and Information Science, U of Toronto
>
> Frozen yogurt is easy! We put the yogurt containers from the store in the
> freezer for a couple of days ........
> Now if you are a super-yuppie, you must order Tofutti (frozen Tofu), at a
> really rip-off price. (No, I've never tried it. But I'm told it isn't too bad.)
> 	.
>	.
> Margaret Farnik
> Burroughs DSG, Boulder Colo

There is good yogurt cook book called "The Yogurt Gourmet" by Anne Lanigan.
I have its Japanese edition. I believe that there is original English edition.
There is many yogurt recipes in it (Soups,Fish,Seafood,Meat,Poultry,Vegetables,
Salad,Dressings,Sources,Bread,Loaf Cake,Cookies,Pie...) also some
"Frozen Yogurt". 

One of them... (Easy one.. because, It's hard that translate recipe in English
for me.)

Frozen Apricot Yogurt

180g		(Dry) Apricot
3 tablespoons	Sugar or Honey
1 tablespoon	Gelatin
60cc		Water
720cc		Yogurt

Put Apricots into source pan with the hot water, steep for a half day.
Boil it for 20~30 minutes until apricot is soft. Add sugar or honey and cool.
Put gelatin into bowl with water, and steep.
Make cooled apricot puree by food processor or mixer.
Melt gelatin and pour into apricot puree. Mix apricot and yogurt by food
processor or mixer.  Freeze it.
Variation: use prune instead of apricot.

(Can you read it???)

By the way.
Frozen Tofu ?
There is another frozen Tofu in Japan (Maybe in US too?) called "Koya-Tofu".
It really frozen Tofu, but very unlike frozen yogurt.
Freeze Tofu for few month or a half year(I'm not sure). It make Tofu like
sponge. Typical recipe for "Koyo-Tofu" is boiling with stock. 

Ichiri Fujiura

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