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Topic: Homemade Frozen Yogurt  (Read 12480 times)
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MareMare
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« Reply #10 on: July 13, 2010 01:52:30 PM »

I *may* have eaten this like 3 times yesterday.
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« Reply #11 on: July 13, 2010 02:34:24 PM »

Wow that's awesome, thanks for sharing how you made it.

When I get my jam berries out of my freezer I will need to try this.
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« Reply #12 on: July 15, 2010 11:34:18 AM »

Vodka? great, yogurt loco  Roll Eyes



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« Reply #13 on: July 15, 2010 12:50:47 PM »

This looks so yummy! I am SOOO going to make some of this.
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« Reply #14 on: July 15, 2010 01:31:55 PM »

Vodka? great, yogurt loco  Roll Eyes

lol! You can't taste it or um feel its effects or anything. Since alcohol doesn't freeze, it just helps the consistency of the yogurt to stay a bit more scoopable and less rock hard. You can definitely leave it out if you want.
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« Reply #15 on: July 29, 2010 10:13:15 AM »


lol! You can't taste it or um feel its effects or anything. Since alcohol doesn't freeze, it just helps the consistency of the yogurt to stay a bit more scoopable and less rock hard. You can definitely leave it out if you want.

Oh, thank you, I definitely try some when the weather warms up, it's so chilly and rainy Sad
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keeperrox
« Reply #16 on: August 13, 2010 08:56:03 PM »

Just a heads up, sugar also drops the freezing point of your ice cream and frozen yogurt, which keeps your frozen treats from getting too rock hard.  If you use Splenda or something similar, then your treats will freeze much harder.  MareMare, which do you use?  If it's a sugar substitute, that might be why you need to vodka to keep it from freezing too hard. If it's real sugar, then you might not be using enough or your freezer might be set too low!  Adding a bit of alcohol is a great trick to keep things scoopable, though!
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« Reply #17 on: August 13, 2010 09:27:18 PM »

Just a heads up, sugar also drops the freezing point of your ice cream and frozen yogurt, which keeps your frozen treats from getting too rock hard.  If you use Splenda or something similar, then your treats will freeze much harder.  MareMare, which do you use?  If it's a sugar substitute, that might be why you need to vodka to keep it from freezing too hard. If it's real sugar, then you might not be using enough or your freezer might be set too low!  Adding a bit of alcohol is a great trick to keep things scoopable, though!

Ooh, thanks for that info! The first batch I made I think I used splenda, no vodka. The second batch I used sugar and vodka. I do love a soft serve consistency, I may up the real sugar next time.  Smiley

I just bought some of the Trader Joe's European style yogurt, I will be making more in a day or two!
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« Reply #18 on: August 13, 2010 11:30:48 PM »

Your fro-yo/ice cream/sorbet will still get hard though, much like hand-dipped ice cream or ice cream from the grocery store.  The only way I've found to get soft serve consistency from the whole batch, is to eat it right after making it, until there is nothing left!  That's not very figure friendly, though. Cheesy
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« Reply #19 on: August 15, 2010 04:39:58 AM »

Ooooh - I have tonnes of blueberries right now, and also a yogurt maker AND an ice cream maker.  May have to experiment....
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