Ingredients
Equipment
Method
- Place a fine-mesh stainless steel strainer over a glass or ceramic bowl. Line it with clean cheesecloth.
- Pour the four measured cups completed, chilled dairy yogurt into the cloth and fold the cloth over the top.
- Refrigerate the strainer and bowl overnight, keeping the yogurt above the drained liquid.
- Transfer all the thick yogurt remaining in the cloth to a mixing bowl. Keep the drained whey out of this frozen-yogurt base.
- Whisk in the one-third cup honey, half-lemon juice and tablespoon homemade vanilla until evenly mixed.
- Churn the full cold batch according to the ice cream maker's instructions. Divide into four servings and serve when the cycle finishes.
Notes
Begin with finished homemade whole-milk yogurt fermented for at least 24 hours, then chilled. Measure 4 cups before the overnight refrigerated drain. Use all the thick yogurt left in the cloth; save the whey separately.
The card allows 24 hours for preparation and straining, plus about 15 minutes of standard machine churning. Making and chilling the yogurt and preparing a freezer bowl are additional advance work. Finished amount varies with the whey that drains away; divide the dessert into four servings.
Optional Ninja Swirl CREAMi alternative: divide the same cold base among matching 16-ounce Swirl pints below MAX FILL. Cover and freeze level for at least 24 hours after straining, then follow assembly directions and select SCOOP, then FROZEN YOGURT. RE-SPIN if crumbly. This freeze is additional to the card timing. This is a scoopable equipment alternative, not a dispensing instruction.
Serve freshly churned for a soft texture. Cover leftovers in a freezer-safe container; they firm up in storage and may need softening before scooping. Double ingredients for eight servings, keeping waiting base refrigerated and using the machine capacity to plan batches.
Full GAPS after homemade fermented dairy and sweet-food introduction. For a coconut version, use the separate dairy-free coconut frozen yogurt recipe.