May 26, 2026

Froyo

Continuing on with season six, I set out to make the Lemon-Ginger Frozen Yogurt this weekend. It started with making some Yogurt Cheese to use as the base of the froyo. To begin, I poured two containers of store-bought low fat (1.5% yogurt) in a colander over two bowls.

I got it into the fridge around 8pm, and it immediately started draining. I checked it around midnight and there was already a cup or so of liquid. The next day around 1pm I removed it from the fridge and there was another ~2 cups of liquid in the bowl. That means 3/8 of the total original yogurt was liquid.

It tasted fine. I mean, it was plain yogurt, so it wasn’t fantastic. But it was definitely a creamy consistency much like Greek yogurt. I then broke out all of the frozen yogurt ingredients and got everything mixed together in a bowl.

Note that I grated the ginger with the microplane (just like I did with the lemon zest) rather than mincing it with a knife like the recipe suggests. Once everything was mixed, into the icecream maker it went.

I gave it about 25 minutes to churn, then transferred it to a plastic quart container and put it into the freezer overnight. Oh yeah, I did not add the crystallized ginger to the churned froyo because it’s kind of spicy and I wanted this to have wider appeal.

The next evening after dinner we tried it. I put a sprinkle of the crystallized ginger on top of mine because I enjoy the spice.

The frozen yogurt was delightful. It’s tart, tangy, sour, and sweet all at once. The comments on the Food Network recipe say it’s “summer in a bowl” and I can totally see eating this on a hot day. Gemma gave it a 5 and I gave it a 4, so I’ll take the 5 when we get them. We also really liked the crystallized ginger. Next time, I would definitely mix it into the froyo, as well as try using monk fruit or Swerve to reduce the sugar content.

Yogurt Cheese

• Crowd: 3/5
• Ease: 3/5
• Used two containers of store bought 1.5% low fat plain yogurt
• A little more than 3 cups of liquid drained out

Lemon-Ginger Frozen Yogurt

• Crowd: 5/5
• Ease: 2/5
• Grated the ginger (rather than minced which is what the recipe says)
• Did not mix the crystallized ginger into the yogurt, instead used it as a topping. But next time I would add it in, because it adds a great little kick which is tempered by the coolness of the yogurt.
• Used three light quarter cups of sugar, next time would use the full measure, or would try substituting monk fruit sweetener or Swerve to try and cut down on sugar content.