Friday, 14 August 2009
photo from La tartine gourmande
I'm on vacation with most of the comforts of home, except that of a nice-sized fridge. In the small hotel mini fridge, I've somehow squeezed milk, orange juice, and a few containers of yogurt. However, the other day, it seemed like the fridge wasn't cold enough to keep them all fresh, so I lowered the temperature. A lot.
The result? The milk and juice were frozen but salvageable, and the yogurt would have been, too, except I decided to give the icy mass a try as it was. It was yogurt and it was frozen, it couldn't be that much worse than Pinkberry, TCBY, or Colombo, right? And if it was good, it could be a cheaper alternative to satisfy my frozen yogurt addiction! But it bared no resemblance to these tested favorites—it was not frozen yogurt, it was yogurt, frozen.
After a few minutes of being a block of cement, the Yoplait yogurt softened up and flaked in my spoon with a texture and flavor I can only compare to frozen jello. There was nothing bad about it, per se, but it lost some of the flavor in the transformation, and not to mention it took far too long to eat.
After the failed experiment, I decided to look up some other, more trusted ways to make frozen yogurt from home, and found the delicious Rhubarb and Raspberry Yogurt Ice Pops recipe (ice pops pictured above) from La Tartine Gourmande here. I can't wait to try it once I have a larger fridge at my disposal!
Have you had homemade frozen yogurt? What about trying to make a product you normally buy from the supermarket or vendors?