Last summer I became a full fledged goats milk greek yogurt addict. I was making it several times a week, and would gorge on a heaping bowl everyday topped with whatever wild fruit was in season at that particular moment. Honestly, it’s a wonder that at the volume I was consuming it, my digestive system didn’t go into full fledged revolt.
Well, it didn’t take long for my addiction to further spiral out of of control, and I started to dip my taste buds into the world of frozen goat milk yogurt. Goagurt? It is single handedly (and I’m not exaggerating here) one of my favorite things in the world. I then and went and turned my friend Anne into an a frozen goat milk yogurt manic last summer, who has been eating it ever since. It truly is a refreshing summer treat.
This frozen goat milk yogurt recipe can be adapted for quite literally any fruit. Blackberries, blueberries, raspberries, peaches, whatever! Fresh or frozen! Or, *sigh* any yogurt if you are into the whole bovine versus caprine thing. The only thing that may need to be adjusted is the amount of sugar and lemon juice depending on the fruit. Some are naturally sweeter or more tart than others. Think sweet peaches versus tart raspberries, you wouldn’t add the same amount of sugar and lemon juice for both?! The good news is once you make the base, you can give it a taste test and add more of what you think is needed.
I am writing the recipe as general “berry” frozen yogurt, but strawberry is the most common one I make. I consumed approximately 234,783 gallons last summer in addition to my Nana’s Strawberry Pie. Again, feel free to substitute any fruit that’s in season, or use frozen if none are in season, and adjust to taste. I personally never measure and always just add and taste as I go along. Add too much fruit? Blend in some more yogurt. Not sweet enough? Add more sugar. In order to write this blog post, I actually had to measure everything out I was eyeballing so just know it’s extremely flexible and forgiving!
There are only two things that I ask of you if you’re going to make this recipe:
- Please for the love of all that is holy DO NOT skip straining the seeds. Yes, it’s one measly little extra step, but it makes all the difference in the texture of the yogurt. I promise.
- And PLEASE, unless you’re consuming it all within a couple of hours of making it, don’t forget the alcohol. It won’t get you drunk, it won’t get your kids drunk, and you certainly won’t taste it. What it will do, however, is keep your yogurt from turning into an icy, unscoopable cinder block in the freezer. For reals.
Remember that the quality of fruit varies (and matters). When in season, some are so deliciously juicy and flavorful, while others are a bit bland. If you have bland berries, you may need to add more than the recipe calls for, and you still probably won’t get a super concentrated flavor. So, the quantities I call for are general guidelines and I erred on the side of caution when it comes to sweetness and acidity. Less sugar, less acid. You can always add more, but you can’t take it away once it’s there. The amount you add will depend on the particular fruit as well as your own personal taste. I don’t particularly care for any of mine to be super sweet, so I always use less sugar.
Basically, what I’m trying to say is use this recipe as a guideline. Add less at first, taste, and adjust to your liking. Don’t be afraid to try new flavor combinations and get creative, this is a solid base for you to expand upon.
Ingredients
- 5 cups fresh or thawed frozen berries
- 1/2 cup raw sugar
- 2 teaspoons lemon juice
- A good glug of vodka ~1.5 tablespoons
- 2 cups Greek Goats Milk Yogurt (the thicker and fuller fat the better, obvi)
**I have never subbed honey or other natural sweetener here because in the grand scheme of things I use so little. I would imagine though if using honey, due to it being a supercooled liquid that it would also prevent the yogurt from freezing solid much like the vodka.
Create Your Base
- Take berries thru vodka and add it to the bowl of your blender or food processor. Give it a quick toss, then let sit until syrupy and juices have extracted. Then blend until smooth scraping down sides, then add yogurt and blend until incorporated.
- Pour through fine mesh strainer fitted over a canning funnel if you have it, into a storage container of sorts (mason jar works!). Press/stir around with rubber spatula to help push the liquid base through, scrape out seeds and put in your Big Marie slop bucket as needed. The goal here is to remove the seeds and allow the smooth yogurty goodness to strain through and leave the seeds behind.
- Put the base in the refrigerator covered and let it get good and cold.
Churn and Burn
- Pull out your best friend’s ice cream maker that you borrowed two years ago and never returned back to her.
- Add your chilled base to the frozen ice cream maker and let it churn until it reached your desired thickness. I let mine go around 20-25ish minutes usually.
- Eat it soft serve straight from the ice cream maker bowl, or put into another container and stick in the freezer for a few hours to let it firm up even more.
- Put on your elastic waistband sweatpants, sit back and enjoy!
Happy Goagurt Eating,
Looks so divine!
OH, it is!
Making this tomorrow with my 2nd batch of Greek yogurt I made from your awesome recipe!! Can’t wait to try this!!
Let me know how you like it! I’ve been eating it everyday 😀
I feel really dumb asking this, but want to know for sure what “take berries through vodka” means. Don’t want to mess up cause it sounds so good!
It means take all the ingredients listed starting at the berries through the vodka. So berries, sugar, lemon juice, vodka
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Please, I badly need the goat milk yogurt recipe.
I wrote this petition less than a month ago, but got no answer
My goat milk recipe post has been up since August of last year and there is a link to it in the first sentence of the Frozen Goat Milk Yogurt post.