Frozen yoghurt is a quick and simple dessert. As a bonus if live yoghurt is used then this recipe also has beneficial probiotic qualities.
Strawberries are in their prime June to August. However when strawberries are in season I make lots of strawberry jam. This way I can enjoy the taste of strawberries all year round. I even make my own live soya yoghurt.
Strawberry Jam Frozen Soya Yoghurt
Measure the yoghurt into a jug.
Stir the yoghurt until the jam is mixed in well.
Start the ice cream maker and slowly pour in the mixture.
Live soya yoghurt is incredibly useful. I use it on my breakfast muesli, in smoothies, lassis, fruity desserts and to make frozen yoghurt. I find I find it useful to maintain some live soya yoghurt in my fridge.
However your starter soya yoghurt can be shop bought… however ensure it is a live yoghurt.
In addition to being delicious and useful live soya yoghurt is packed full of probiotic bacteria to help maintain good health.
Sterilise your work area. Use boiling water to sterilise 4 500ml jars, lids and one spoon.
Distribute the milk between the jars.
Add 1 tablespoon of live soya yoghurt to each jar.
Add the lids to the jars, give each a little shake.
For the best yoghurt keep the jars at 40C for at least 8 hours. See notes below on how to achieve this.
Refrigerate the yoghurt until it has set.
Note: How to maintain 40C.
My multicooker has a "Yoghurt" mode which can create a 40C waterbath.
My combination oven has a 40C setting.
Yoghurt makers can also be used.
Yoghurt can also by fermented in an oven that is cooling down or left in the warmest spot in your house.