We modified this recipe from www.101cookbooks.com, which was adapted from "The Perfect Scoop" by David Lebovitz.
To make 3 cups of strained yogurt: Line a bowl with a fine-mesh strainer. Tip 6 cups of plain whole-milk yogurt into the strainer. Cover with plastic wrap and refrigerate for 2 hours or until thick. Or use Greek-style yogurt.
|3||cups strained whole-milk yogurt or Greek-style yogurt|
|Flavorings (see below)|
2. Follow the manufacturer's instructions to freeze the yogurt mixture in an ice cream maker until it is firm.
Puree 4 cups of fresh, hulled strawberries in a food processor and strain to remove seeds. Stir puree (about 2 cups) into yogurt mixture.
LEMON AND HONEY YOGURT
Substitute 1/3 cup honey for the sugar listed above. Stir into yogurt. Add 1/4 cup lemon juice and 2 teaspoons grated lemon rind. Garnish with chopped lemon verbena leaves.
Mix together 2 tablespoons chopped fresh mint, 1/2 teaspoon finely grated fresh ginger, and 1/4 teaspoon salt. Stir into the yogurt mixture.
KESAR-PISTA YOGURT (SAFFRON, CARDAMOM AND PISTACHIO)
Mix together 1/4 teaspoon ground cardamom, 10 chopped or crushed saffron threads, 1/3 cup coarsely chopped pistachios. Stir into the yogurt mixture. Cover and refrigerate, stirring occasionally, at least 5 hours so the saffron flavor permeates the yogurt. Mara Zepeda