I have always enjoyed Greek yogurt and am overjoyed by how easy it is to find now. Before I had to either hang my own yogurt or drive to the nearest Arabic grocery store. Many brands of ice cream are also making Greek frozen yogurt, but after trying a few I was disappointed by the lack of tang and tart. Also, some brands have eggs and cream in their frozen yogurt, so it's more like ice cream. Luckily, frozen Greek yogurt is unbelievably easy to make at home.Make the Base:
Combine the yogurt with sugar to taste and a spoonful of corn syrup. The addition of invert sugar in the form of corn syrup is key to any frozen dessert. It prevents large ice crystals from forming and results in a smoother, creamier texture. Although there is much confusion, corn syrup is not the same thing as high fructose corn syrup, and there is nothing harmful or unnatural about it. Other invert sugars you can add are glucose, honey, or maple syrup.
At this point you could add pureed fruit or cocoa, or leave your yogurt plain. With an Ice Cream Machine:
Let your base cool for a couple hours and churn in your ice cream machine according to the manufacturers directions. Eat immediately or freeze for a scoopable consistency.
Without an Ice Cream Machine:
Freeze the base in ice cube trays until solid. After completely frozen, blend in a food processor or blender until smooth.
Have you made frozen yogurt before?