Homemade yogurt calls for homemade frozen yogurt. Here’s the recipe below. I found it online and will note my modifications. Sooooo good.
Fresh Strawberry Frozen Yogurt
1 1/3 cups fresh strawberries
2/3 cup sugar
2 tbsp vodka (optional)
2 1/2 cups Greek-style yogurt (approx 500g)
1/2 tsp cream of tartar
2 large egg whites, room temperature
Clean berries and trim off tops. In the bowl of a food processor, puree strawberries, sugar and vodka (optional) until mixture is very smooth. In a large bowl, whisk berry mixture into greek yogurt (you may strain plain yogurt for about 5 minutes with a fine sieve or cheesecloth if you cannot find greek yogurt in your area to achieve a similar consistency). In a medium bowl, beat egg whites and cream of tartar until eggs reach soft peaks. Fold into strawberry yogurt mixture. Pour everything into an ice cream maker and mix according to manufacturers’ directions. When yogurt has set up, you can serve it immediately or store it in a freezer-safe container, if you are not going to eat it right away. Serves 6-8
My notes: Increase strawberries to 2 cups, decrease sugar to 1/3–1/2 cup, used 2 cups homemade vanilla yogurt and 1/2 cup Greek yogurt, skipped the cream of tarter, beat egg whites a little stiffer. I did a double batch in my four-quart icecream maker with no problem. I think this is a winner!