Homemade Yogurt and Ginger Frozen Yogurt

Ingredients

• 1 gallon Ultra-Pasteurized Whole Milk (Prefer ultra‑pasteurized for smooth texture; can use regular whole milk but texture may be slightly grainier)
• 2 tablespoons Plain Yogurt with Live Cultures (Use a brand you enjoy; this is the starter culture)
• 0.5 cup Heavy Cream (Adds richness; optional but recommended for a French‑style yogurt)
• 0.25 cup Non-Fat Dry Milk Powder (Whisk into cold milk before heating for a denser gel)
• 2 cups Strained Yogurt (Greek‑style) (Result of straining the fresh yogurt; use for frozen yogurt base)
• 0.5 cup Whey (Liquid collected from straining; keeps frozen yogurt light)
• 1 teaspoon Unflavored Gelatin (Stabilizes frozen yogurt; bloom in whey before heating)
• 2 tablespoons Fresh Ginger (Peeled and grated; provides bright flavor)
• 1 teaspoon Ground Ginger (Enhances ginger flavor)
• 0.25 cup Granulated Sugar (Adjust sweetness to taste)
• 2 tablespoons Lyle's Golden Syrup (Contains glucose & fructose to lower freezing point for smoother texture)
• 1 pinch Salt (Enhances overall flavor)

Instructions

1. Whisk Dry Milk Powder (Optional)

   In a small bowl, whisk 1/4 cup non‑fat dry milk powder into the cold milk to avoid lumps before heating.

   Time: PT2M

2. Heat Milk

   Pour the gallon of milk (with dry milk powder if used) into a large saucepan. Heat over medium, stirring occasionally, until the temperature reaches 115°F (46°C).

   Time: PT10M

   Temperature: 115°F

3. Add Starter Yogurt

   Remove the saucepan from heat. Add 2 tablespoons plain yogurt with live cultures and whisk thoroughly to distribute the bacteria evenly.

   Time: PT2M

4. Portion Into Jars

   Pour the inoculated milk into clean Mason jars, leaving about 1/2 inch of headspace. Loosely screw the lids (do not tighten).

   Time: PT5M

5. Prepare Incubation Water Bath

   Fill a large pot with water and heat it to 120°F (49°C). Submerge the jars so the water reaches the level of the milk inside. Place the pot in a turned‑off oven, turn the oven light on, and set a second pot of boiling water on top of the oven to maintain temperature.

   Time: PT5M

   Temperature: 120°F

6. Ferment Yogurt

   Let the jars sit undisturbed for 8 hours. After 5 hours, taste a small spoonful; if you prefer a milder flavor, refrigerate now, otherwise continue to 8–10 hours for a tangier, thicker result.

   Time: PT8H

   Temperature: 115‑120°F

7. Cool and Strain (Optional for Greek‑style)

   Refrigerate the jars for at least 2 hours. For a thicker, Greek‑style yogurt, line the jar opening with cheesecloth, screw on the lid ring, and place the jar upside down in a measuring cup or bowl in the fridge overnight to drain whey.

   Time: PT8H

8. Reserve Whey

   Save about 1/2 cup of the drained whey in a small bowl; set aside for the frozen yogurt base.

   Time: PT5M

9. Bloom and Dissolve Gelatin

   Sprinkle 1 teaspoon unflavored gelatin over the 1/2 cup whey, let sit 2 minutes, then gently heat (microwave 10 seconds or stovetop) until fully dissolved.

   Time: PT5M

   Temperature: 140°F

10. Add Ginger

    Stir 2 tablespoons grated fresh ginger and 1 teaspoon ground ginger into the gelatin‑whey mixture.

    Time: PT2M

11. Sweeten Yogurt Base

    In a mixing bowl, combine 2 cups strained yogurt, the ginger‑gelatin whey, 1/4 cup sugar, 2 tablespoons Lyle's Golden Syrup, and a pinch of salt. Whisk until smooth.

    Time: PT5M

12. Chill Mixture

    Cover the bowl and refrigerate until the mixture reaches 40°F (4°C) or lower, about 2 hours.

    Time: PT2H

    Temperature: 40°F

13. Churn Frozen Yogurt

    Pour the chilled mixture into an ice‑cream maker and churn according to the manufacturer’s instructions until it resembles soft‑serve, roughly 20 minutes.

    Time: PT20M

14. Serve or Harden

    Serve immediately for a soft‑serve texture, or transfer to an airtight container and freeze for at least 2 hours for a firmer scoop.

    Time: PT2H

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

4 g

Fiber

0 g