Fresh Peach Frozen Yogurt


Fresh Peach Frozen Yogurt

2 c. whole milk Greek yogurt

1 c. pieces of ripe, fresh peaches (no skins)

1/2 c. honey

1 1/2 T. fresh lemon juice

1. Place ingredients in a food processor and process until smooth. Taste. At this time, you can add a little more lemon juice, honey or peaches, if you want to adjust the flavor. Process again until smooth.

2. Transfer mixture to an ice cream maker and follow machine’s instructions. I use a Cuisinart ice cream maker and run the machine for 30 – 40 minutes and then put the yogurt in the freezer for 1 to 2 hours before serving.

Homemade frozen yogurt is tangier and less gummy than commercial frozen yogurt, and it is so easy to make. Enjoy!


Homemade Greek Yogurt

Per request of one of our guests, I made homemade Greek Yogurt yesterday. It’s not difficult, just as long as you have a low heat source. I used to make yogurt every four days, but had gotten out of the habit recently. It was good to have a prompt to get back into the practice.

Greek Yogurt

(makes about 3 cups)





heat source


1 qt. whole milk or 3 c. whole milk plus 1 c. heavy cream (preferably use organic milk/cream)

1 packet yogurt starter or 2 T. prepared yogurt with live cultures


(1) Pour milk, or milk and heavy cream, into a medium size saucepan. Warm milk over medium heat, stirring occasionally to keep it from sticking to the bottom of the pan. Once the milk reaches 180 degrees F., remove the pan from the heat.

(2) Let milk cool to around 110 degrees F. Remove 1/4 c. of milk to a bowl. Stir in yogurt starter or prepared yogurt. Stir in the rest of the milk.

(3) Store the milk mixture someplace where it can remain at about 110 degrees F. for 8 to 14 hours. (I place the mixture in one of my ovens because the pilot lights keep it at exactly the right temperature.) Let the milk culture for 8 to 14 hours or until it has thickened and developed the desired flavor. The longer you allow the milk to culture, the stronger the flavor.

(4) Once you are done culturing the yogurt, cover the container and refrigerate for 2 to 4 hours.

(5) Line a strainer with damp cheesecloth. Place strainer over a bowl. Spoon the surface skin off the yogurt, then transfer yogurt to the strainer. Place in the refrigerator and allow to strain for 2 hours or until about 1 c. of whey has drained off.  Use yogurt right away or transfer to a glass container, cover and store in the refrigerator.