Homemade Yogurt and Ginger Frozen Yogurt
Homemade Yogurt and Ginger Frozen Yogurt is a medium American recipe that serves 6. 150 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 34 min | Cook: 10 hrs 35 min | Total: 11 hrs 29 min
Cost: $6.51 total, $1.08 per serving
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
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
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
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
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
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
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
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
Reserve Whey
Save about 1/2 cup of the drained whey in a small bowl; set aside for the frozen yogurt base.
Time: PT5M
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
Add Ginger
Stir 2 tablespoons grated fresh ginger and 1 teaspoon ground ginger into the gelatin‑whey mixture.
Time: PT2M
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
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
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
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
Dietary info: Vegetarian (contains gelatin), Gluten‑Free
Allergens: Milk, Gelatin
Ingredient Substitutions
- Instead of Ultra-Pasteurized Whole Milk: 2% milk (less creamy), Plant‑based milk (will not set properly)
- Instead of Plain Yogurt with Live Cultures: Kefir (same cultures), Store‑bought Greek yogurt (will affect thickness)
- Instead of Heavy Cream: Half‑and‑half, Whole‑milk powder mixed with water
- Instead of Non-Fat Dry Milk Powder: Milk protein concentrate, Skip if not desired
- Instead of Strained Yogurt (Greek‑style): Plain whole‑milk yogurt (will be thinner)
- Instead of Whey: Buttermilk, Milk
- Instead of Unflavored Gelatin: Agar‑agar (vegetarian, use less), Pectin (different texture)
- Instead of Fresh Ginger: Ground ginger only (less fresh bite)
- Instead of Ground Ginger: More fresh ginger
- Instead of Granulated Sugar: Honey, Maple syrup (adjust volume)
- Instead of Lyle's Golden Syrup: Light corn syrup, Honey (different flavor)
- Instead of Salt: Kosher salt
Equipment Needed
- Large Saucepan
- Food‑Safe Thermometer
- Whisk
- Mason Jars with Lids
- Large Pot for Water Bath
- Oven (light on) or Sous‑Vide Circulator
- Cheesecloth
- Measuring Cups and Spoons
- Small Bowl
- Ice Cream Maker
- Spatula
Critical Steps — Do Not Skip
- Heat milk to exactly 115°F (46°C) to preserve live cultures.
- Maintain incubation temperature between 115‑120°F for proper fermentation.
- Dissolve gelatin completely without boiling to ensure proper stabilization.
- Chill the frozen‑yogurt base to 40°F before churning for smooth texture.
Chef Tips from the Video
- For an ultra‑rich yogurt, replace half of the milk with heavy cream before heating.
- Whisking dry milk powder into cold milk prevents grainy texture after heating.
- A pinch of salt in the frozen yogurt base balances the sweetness of golden syrup.
- Use the oven light as a low‑heat incubator; it provides a steady 115‑120°F without electricity.
Troubleshooting
Yogurt did not set and remains runny.
Check that the milk was cooled to 115°F before adding starter; if it was hotter, the cultures died. Also verify the starter yogurt is fresh and contains live cultures.
Yogurt is too sour.
Reduce fermentation time; taste after 5 hours and refrigerate once desired tang is reached.
Frozen yogurt is icy rather than creamy.
Make sure the gelatin is fully dissolved and the base is chilled to 40°F before churning. Adding a bit more heavy cream or a splash of whey can improve creaminess.
Gelatin lumps remain in the mixture.
Bloom gelatin in cold whey first, then gently heat while stirring until completely smooth. Avoid boiling.
Storage
Refrigerator: Homemade yogurt: up to 2 weeks in sealed containers. Strained yogurt: up to 1 week.
Freezer: Ginger frozen yogurt: up to 1 month in an airtight container.
Room temperature: Do not store yogurt or frozen yogurt at room temperature for more than 2 hours.
Make-Ahead Tips
- The base yogurt can be made up to 5 days ahead; keep refrigerated and stir before using.
- Whey can be stored in the fridge for up to a week and used in smoothies or baking.
- Frozen yogurt mixture can be chilled overnight for a richer flavor before churning.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in American cuisine?
Yogurt has been a staple in many cultures for centuries, but in the United States it became popular in the early 20th century as a health food. Homemade yogurt allows control over probiotic content and texture, reflecting a modern American interest in DIY, wholesome foods.
What are the traditional regional variations of yogurt in American cuisine?
While the U.S. doesn’t have ancient regional yogurt styles, American adaptations include Greek‑style strained yogurt, Icelandic skyr, and flavored yogurts like vanilla or fruit‑infused varieties. This recipe lets you create a Greek‑style base and then turn it into a ginger frozen dessert.
How is homemade yogurt traditionally served in the United States?
In the U.S., homemade yogurt is often served plain with fruit, honey, or granola for breakfast, used as a base for smoothies, or incorporated into dips. The frozen ginger yogurt version can be served as a palate‑cleansing sorbet or a light dessert.
What occasions or celebrations is homemade yogurt traditionally associated with in American culture?
Yogurt appears at brunches, holiday breakfasts, and health‑focused gatherings. Frozen yogurt, especially flavored varieties, is popular at summer picnics, backyard barbecues, and as a lighter alternative to ice cream at celebrations.
What authentic traditional ingredients are essential for yogurt making versus acceptable substitutes?
The essential ingredients are fresh milk and a live‑culture starter yogurt. Substitutes like kefir or Greek yogurt can be used for the starter, and 2% milk can replace whole milk, though the texture will be less creamy. Gelatin is required for frozen yogurt stability; agar‑agar works for vegetarians.
What other American dishes pair well with homemade yogurt?
Homemade yogurt pairs beautifully with fruit parfaits, granola bowls, and as a topping for pancakes or waffles. It also works as a base for creamy salad dressings, tzatziki for grilled meats, or as a tangy component in marinades.
What are the most common mistakes to avoid when making homemade yogurt?
Common errors include overheating the milk (killing the cultures), adding the starter when the milk is too hot, not maintaining a steady incubation temperature, and using yogurt without live cultures as a starter. Each of these can result in a runny or flavorless product.
Why does this recipe use gelatin for the frozen yogurt instead of using extra cream?
Gelatin stabilizes the frozen mixture by preventing large ice crystals, giving a smooth, scoopable texture without needing excessive cream, which would increase fat content. The gelatin also allows the whey to stay incorporated, preserving the yogurt’s tang.
Can I make the ginger frozen yogurt ahead of time and how should I store it?
Yes. Prepare the frozen yogurt base, chill it, and churn it. After churning, you can store the soft‑serve in an airtight container in the freezer for up to a month. Let it sit 5 minutes at room temperature before scooping for best texture.
What texture and appearance should I look for when making ginger frozen yogurt?
The frozen yogurt should be smooth, glossy, and slightly softer than traditional ice cream—similar to soft‑serve. No icy crystals should be visible. The ginger specks may be faint, giving a pale ivory color with tiny flecks.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that emphasize reliable techniques, equipment reviews, and reproducible recipes for home cooks.
How does the YouTube channel America's Test Kitchen's approach to yogurt making differ from other cooking channels?
America's Test Kitchen focuses on precise temperature control, detailed explanations of bacterial activity, and systematic testing of variables like incubation time, whereas many other channels rely on anecdotal methods or less exact temperature guidance.
Last updated: August 20, 2026
