How to Make Ginger Frozen Yogurt at Home

[@serotoninzero]

If anyone else is in the middle of making this and realizes they don't mention how much syrup, so you're tempted to go to the website, but it's blocked behind a 14-day trial, the answer is three tablespoons of Lyle's. If you sign up for the trial membership, you have 14 days to cancel, otherwise they charge you $50 for the next year, and you can't cancel on a website because it's 2019, so you have to call during business hours.

[@claranumberone]

Recipe: 1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours) 1 Teaspoon unflavoured gelatin 1 Tablespoon grated fresh ginger 1 Teaspoon ground ginger 3/4 cup sugar 3 Tablespoon Lyle's Golden Syrup 1/8 teaspoon salt

[@JacobSnyder24]

​@@claranumberone Roughly transcribed. Thank you for the measurements! docs.google.com/document/d/1qqT9apxtrpo-cGQ0GCP2ZsAw9Z0BvSFW9drf-PDxcoI/edit?usp=sharing

[@sparkyheberling6115]

@@claranumberoneThank you!

[@Khalid.Al-Bahi]

​@@claranumberone Thank you both.

[@grol094]

Thanks so much

[@claranumberone]

Recipe: 1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours) 1 Teaspoon unflavoured gelatin 1 Tablespoon grated fresh ginger 1 Teaspoon ground ginger 3/4 cup sugar 3 Tablespoon Lyle's Golden Syrup 1/8 teaspoon salt

[@pamagee2011]

Many thanks!

[@grat7323]

based comment

[@JacobSnyder24]

Roughly transcribed. Thank you for the measurements! docs.google.com/document/d/1qqT9apxtrpo-cGQ0GCP2ZsAw9Z0BvSFW9drf-PDxcoI/edit?usp=sharing

[@AkuFruchter]

Thank you for the ingredients as Dan did not mention the amount of Lyle’s golden syrup. You are a life saver. Thks again

[@glw5166]

Cool!

[@andrewlazar6914]

I love this recipe! Instead of ginger, I made lemon frozen yogurt. I replaced 1/4 cup of the whey with lemon juice. I also added lemon zest. Sooo good!! 😋 🍋 🍨

[@tees1231]

Wow, thanks for this!

[@fishfootface]

Great idea, I bet it was delicious.

[@sheldonhurd7206]

I just made mine but added chopped crystalized ginger at the end. Very nice

[@mathildenyborg2153]

I absolutely love Americas Test Kitchen. The precise analyses, thorughly presented in a relaxed atmosphere. Thank you for keeping it professional, thus satisfying our need for facts in this day and age! Horray!

[@iartistdotme]

Can't wait to try - love ginger and yogurt so sounds delicious to me. .

[@cherylross4040]

I agree! I can't wait to try this, too!

[@DavidWoods_ca]

TIP: When straining yogurt use a coffee filter rather than cheesecloth. Makes cleanup much easier in the end.

[@pamagee2011]

David, I don’t believe you. You’re telling me that whey separates through a coffee filter the same as cheesecloth? I’m going to try this, if you are right I’ll apologize all over the place

[@Packiechu]

This is a wonderful follow up to Dan's own show on America's Test Kitchen "What's Eating Dan" where he covered ginger!

[@ellengregory8002]

Agreed, nice subtle tie-in.

[@vittoriabakes]

My heart sank when he threw out all that good whey! Save it!

[@lbrice2646]

I love Bridget's since of humor! She always makes me laugh. Her timing is perfect 😊😃😀

[@bassamalmulhim67]

If there’s an underrated cooking channel it’s Americas test kitchen !!!

[@pppel7500]

Just made this😊. It is taped into the icecream maker's recipe book! Wowzers

[@jonahorlofsky5999]

This recipe is a game changer. I made frozen yogurt the way most recipes say: mix sugar into yogurt and put in machine. It was yogurt sorbet; icy, not creamy. This recipe is simple, but takes some time,, and yields a truly creamy product.

[@MichaelEllis1]

I plan to try this too. I make my own yogurt once a month, so now I can easily add my own frozen yogurt to the plan.

[@adarateranroldan]

Michael Ellis Yum!

[@AkuFruchter]

I make this frozen ginger yogurt but substitute Lyle’s golden syrup with honey and it comes out awesome. Is so good. Thank you Dan for the recipe and Test Kitchen for this super wonderful recipe. So very yummy not over sweet but just right! ❤

[@taniafalbo6064]

Instead of Lyle's I used Ginger syrup and was really awesome as well!

[@LaCheshireChat]

I would also add minced candied ginger or "gingembre en sirop" before freezing because GINGER! I'm now craving making this and at 10pm here in France, all the shops are closed! Tomorrow.......

[@josephineroe8424]

Mmmmmmm, candied ginger does sound like a good addition!

[@buzzbeauchamp4631]

Looks great, seems like a lot to "process", yet, results look Fabulous! - wish I had an Ice Cream churning machine!

[@asaldanapr]

I can’t wait to try it as I grow my own ginger but I can’t seem to se plain whole milk yogurt in the stores. All I see is low or non fat, will have to make my own.

[@grol094]

Thanks so much for that. I will make this very soon

[@kimgibson9348]

I love all of your recipes! Could you substitute monk fruit for the granulated sugar? I am trying to reduce my sugar intake. Thanks

[@karldelavigne8134]

I love it when Dan says "I have fully hardened". Nice to have him in the kitchen.

[@Gingergent07]

Always love your videos, I learn something new every time. Great hosts and great explanations.

[@weggles]

Why ditch 3/4 a cup and use the rest instead of using an exact amount of whey?

[@soxxy22]

It left him with 1/2 a cup of whey. I guess it depends on how much whey the yogurt has. Maybe the amount of whey per portion might vary by yogurt brands, IDK. Good question

[@bentleyr00d]

That was a weird way to say it. Like when someone is giving you directions and says, "stay on this road till you get to Main Street, dont turn there but keep going on this same road" Dan did mention there should be about a half a cup of whey though, so I think we could skip that first step and just measure out the right amount.

[@janmelantu7490]

weggles the amount of whey you want to add back would depend on how much strained out. If less strained out, adding exactly 1/2 a cup would make it too watery.

[@andrewfelixferdaus8767]

weggles because you don’t know how much whey will be released from the yogurt within that 12 hours (it depends on how stable the yogurt is, the temperature it was incubated and the shape of strainer you use to drain the yogurt), so measuring the removed whey is actually more precise and consistent in this case) because you can really control how much water content has been left

[@jeromesassani9537]

You can also make great ginger ale from the whey. Add both type of ginger and a little yeast or add CO2 from your Drink Mate.

[@shelly5224]

Would flavored gelatin work in place of the unflavored? Was wondering if I could use that to flavor the batches.

[@pamagee2011]

I made this, sort of. I wasn’t interested in ginger froyo (ugh) but I had strawberries in danger of getting old, so that. I used 1/2 cup of the strawberry juice and tossed all of the whey, and I didn’t bother tracking down the invert sugar. I mashed up the strained, sweetened strawberries before adding. I forgot to chill the base before churning. It came out really well, it is a very good recipe. HOWEVER, it is still fairly hard after its day in the freezer and requires a brief microwaving before good scoops form. But so does Haagen Daz, or any other commercial ice cream.

[@hollym5873]

Love these videos with the science of cooking. Thanks

[@some5672]

could you use maltose as the second sweetener?

[@elizabethshaw734]

You had me at Golden syrup! I lived in the UK for many years and discovered the joy of golden syrup especially Tate and Lyle.

[@veronicakiyoko5862]

Thank you🌹

[@akos1569]

I made a chocolate version using quarter cup of cocoa powder, teaspoon of vanilla extract, half a teaspoon of instant espresso and a pinch of salt. Get the golden syrup from World Market or any grocer that sells British goods. The frozen yogurt turned out well - not a frozen brick.

[@mattyj4852]

Would replacing the whey+gelatin with coconut oil work?

[@dawnjackson6741]

Would the same principles apply to peanut butter frozen yogurt?

[@chasethelegendarycat2430]

I am very interested in the containers seen storing the final product. I have not see many with screw-top lids, nor have I seen these before. Is there a brand/product link you can point me to?

[@VIDEOHEREBOB]

That has to be delicious. Thank you.

[@tees1231]

Love this! Going to try it!

[@piecesofme8531]

I like to use grated ginger instead.

[@chilecayenne]

Anyone know what containers those were for storing the frozen yogurt?

[@chilecayenne]

Is there any way to do a low carb/keto version of this?

[@robinsondinh2412]

If you left out the sugar I don't think it'll freeze into that nice creamy consistency. It goes back to his point of trying to lower the freezing point depression. Increasing the number of solutes in the solution does this, but if you remove the sugar you'll be severely lacking in those solutes.

[@gypsycruiser]

The presentation was amazing , is it possible to have a keto version, with sugar substitute and inverted sugar please.

[@hogue3666]

Awesome ideas! Can you show us how to make golden syrup? It looks like it's caramelized sugar with a touch of acid? Not readily available in stores and more common across the pond in England.

[@rl42382]

My local stop and shop and shop rite in NJ have it

[@andrewfelixferdaus8767]

chris hogan just use runny honey instead, they have similar molecules

[@MsMyra22]

What do you do if you don't have an icecream maker? Also where does one purchase this lyle's syrup in Calgary Canada

[@rebeccabeebe1]

I know this is super old but could I just use invert Sugar as substitute for Lyles golden syrup cause I have that already 😅

[@rebeccabeebe1]

Is there anyway this can be altered to be made without an ice machine?

[@gyrth4456]

How do you freeze yogurt for later use maybe 1 month later

[@rafalciemski430]

This message is to ATK how to substitute Lyles syrup that is not available in USA. You put up a popular recipe for us market with a ingridiens from Europe. Im sure there is a something similar to it if not better at every grocery store in US. There is so many requests to how to substitute why you just dont respond.

[@garymcconnell7202]

Love you guys, your the best! It’s even better now that Mr Milk-toast is gone! I have a question. My wife has a dairy allergy, will this work with goat yogurt?

[@andrewfelixferdaus8767]

Gary McConnell should work so long you find goat yogurt with similar fat and protein content as whole milk yogurt

[@Joseph1NJ]

NE1 remember TCBY?

[@vishakhapatel5266]

How many are frozen after all ingredients mixed it well and before mixture?

[@Cameroner1]

Dan! Whoop!

[@laishienying865]

im just gonna eye ball the amount of syrup

[@marcogabrielcastillo1604]

Where can I get those pint containers they stored the frozen yogurt in?

[@archmaesterofpullups]

Are there food science hacks for replacing sugar with sucralose without affecting texture?

[@ellengregory8002]

IDK frozen yogurt, but with ice cream sucralose doesn't really work. The ice cream gets too hard. I think erythritol does work, though, if you get the amounts right. I've tried various things in experimentibg with sugar free or very low sugar ice cream and nothing really worked all that well for me.

[@MichaelQuinlan]

What is the difference between Lyles Golden Syrup and high-fructose corn syrup?

[@LaCheshireChat]

High fructose corn syrup is made from sweetcorn. Lyle's Golden Syrup is made from sugarcane. Interesting information : kzbin.info/www/bejne/hnW2p6KPhKmZpqM

[@brianonweilstreet]

It says cane syrup on the bottle.

[@ellengregory8002]

Do they sell high fructose corn syrup in grocery stores? I've only seen the regular corn syrup.

[@bentleyr00d]

@@LaCheshireChat Actually sweetcorn is grown for direct human consumption. High Fructose Corn Syrup is made from processed corn starch.

[@LaCheshireChat]

@@bentleyr00d I should have specified, however here in Europe (especially in the UK,) "corn" is often understood to mean wheat and not 🌽 maize. Which is why I said "sweetcorn". 😊

[@jpnewman075]

Froze solid despite following recipe exactly. Lovely immediately after churn but doesn't expect scoop-able product if put in freezer

[@ZetaCancri]

Wow this man is a yogurtologist

[@k.v.6885]

Is Amazon the only place where I can buy lyles golden syrup? I was hoping to make this for Easter 2021 for my toddler. TIA

[@adarateranroldan]

I’d get it from their website. Sometimes there are resellers on Amazon, and I don’t trust it for anything I’m going to ingest.

[@k.v.6885]

@@adarateranroldan thank you very much.

[@traviswebb7633]

Where can I buy those containers you store the frozen in?

[@Serene80]

I was wondering that too!!!

[@shibbel1]

Sur La Table

[@ryano136]

At a container shop

[@sandrasolomon6669]

Hi from Curacao Can you use a high speed blender Await your reply.

[@Tenorius]

Greek yogurt had a chalky texture in the US? What are you guys eating up there?!

[@msr1116]

Don't know what the heck he's talking about. My Greek yogurt is organic from Aldi--I notice no chalkiness whatsoever.

[@HunterMann]

There are a lot of alternatives to using powdered gelatin after all that is made from cow bones and feet

[@cardigans98]

I'd like to try this but I have no ice cream machine :(

[@farmingfishingfamilyontari2814]

This is like an infomercial. The way they play off each other. It’s still good tho

[@priusdave2064]

Made this with homemade kefir from raw milk, and allulose.

[@salt-emoji]

Sorry ladies, Dan is my favorite. */science/*

[@WulfLovelace]

How do you make dairy free ice cream or yogurt not be solid rock? Thanks.

[@JamesElwell]

What kind of container did you use in the freezer?

[@andydoty-harper7434]

I know, right!? It seems to seal tightly and have thermal mass. I'd love to keep my home-made frozen treats in them.

[@andydoty-harper7434]

Update, looks like the discontinued Zak brand "Tubbies" container.

[@lynardburt5992]

I believe that I would save 1/2 cup of whey and discard the rest. He knew that the brand he was working with would have that amount of whey, so save your half cup, and throw out difference. I am going to make this.

[@Josef_R]

What is the substitute for that syrup that no one has access to? Why did he throw out the first pour of whey?

[@robinsondinh2412]

He threw out the whey because it was too much excess liquid and he wants to reduce the amount of liquid so that less ice crystals form. You can sub Lyle's golden syrup with honey. This is because in the video he states that Lyle's contains glucose and fructose. Honey is primarily consisted of glucose and fructose as well.

[@Josef_R]

@@robinsondinh2412 I don't know how you think that answered my question. If he wanted a reduced amount, why didn't he pour a reduced amount? And telling me I can buy Lyles, when I just told you I can't buy Lyles doesn't make any sense to me.

[@fishfootface]

​@@Josef_R I used honey instead and it worked really well.

[@Josef_R]

@@fishfootface I tried molasses...that was very strange. I eventually got the syrup from Amazon.

[@FabricFest]

I need creamy non-dairy ice cream (almond milk preferably) , please!!! Slap some science on that and hook the lactose intolerant up!!!

[@christianhansen3292]

surprised u didnt use chris Kimball's old ice machine!

[@Joseph1NJ]

I thought table sugar was a disaccharide?

[@carowells1607]

It is.

[@NYCStateofMind7]

I’m sorry to say this is the weirdest way to make FY!!! Keep it simple it’s much easier to make.

[@donmoemu]

Bridget doesn’t even taste the frozen yogurt on camera. Was it really good?

[@luxurycardstore]

I like ginger, but this way too much work for something that should only be eaten in moderation anyway....

[@ellengregory8002]

What is this "moderation" you speak of? Sounds like some sort of cult activity.

[@bentleyr00d]

It's not even really a lot of work. It does take some time, what with putting the yogurt into the fridge and waiting, but all the actual work consisted basically of dumping a few things into a bowl, stirring them together, then dumping it into a freezer.

[@mariavanheerden5203]

What does the unfortunates without a icecream maker do?

[@WatchMeDIYIt]

👍🏽

[@priusdave2064]

The amount of syrup is left out. You will have to pay to see the whole recipe!!

[@msr1116]

Another poster stated it was 3 tablespoons of Lyles.

[@claranumberone]

Recipe: 1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours) 1 Teaspoon unflavoured gelatin 1 Tablespoon grated fresh ginger 1 Teaspoon ground ginger 3/4 cup sugar 3 Tablespoon Lyle's Golden Syrup 1/8 teaspoon salt

[@claranumberone]

@@msr1116 Recipe: 1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours) 1 Teaspoon unflavoured gelatin 1 Tablespoon grated fresh ginger 1 Teaspoon ground ginger 3/4 cup sugar 3 Tablespoon Lyle's Golden Syrup 1/8 teaspoon salt

[@msr1116]

@@claranumberone ......thank you, much appreciated !

[@HamHamDude]

aw come on... no special video for April Fools? I was expecting a turkey stuffed with donuts stuffed with kit kats.

[@elvisking6088]

You can’t get the recipe at the provided links!!! They ask you to subscribe and provide your credit card!!!! Very stupid!!!!! ☹️☹️☹️😔😔😔

[@msmarygardner]

Don’t you love how they block out the recipe! ☹️😏😠😡

[@claranumberone]

Recipe: 1 Quart plain whole-milk yogurt (4 cups/ 520gr) (Drain the yogurt for 8 to 12 hours) 1 Teaspoon unflavoured gelatin 1 Tablespoon grated fresh ginger 1 Teaspoon ground ginger 3/4 cup sugar 3 Tablespoon Lyle's Golden Syrup 1/8 teaspoon salt

[@MorbidEel]

Sweet hard ice could be good ... if you shave it :p

[@O0o__.]

omg..so stiff and serious...that kitchen looks like a.. one of those movies ..like mental hospital or something.....

[@BertieSulik]

sound gd. can u make it sugar free

[@claranumberone]

I did it and turn out like a solid rock!

[@BertieSulik]

@@claranumberone not gd. Wonder y.

[@colmeiatv4910]

This womans humor is painful to watch lol but nice recipe

[@Motichanda]

i hate yogurt. It taste like spoiled milk. I make it for my husband but won't eat it. Twice I bought frozen yogurt ice cream and both times I threw it out. It tasted spoiled. disgusting.

[@Motichanda]

hate ginger too!

[@2901nc]

Actually frozen yogurt is waste..yogurt cultures have to be alive (not frozen) to be useful in your gut.

[@ellengregory8002]

I hate yogurt as well, but I've had frozen yogurt that tased good. I'd never buy it though. Not as long as ice cream still exists.

[@kennielsen3896]

@@2901nc Not true with a home freezer. Might lose a few good bacteria, but most if it will survive. Google it.