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I read that as 2 cups of Greek yogurt made from whole milk (ie not low- or non-fat yogurt). The comma does make it confusing, however.


Overly sour yogurt is a sign of inconsistent inoculation Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter ...


-18°C (-0.4°F) is not too low for storage (as this would be the normal temperature of a household freezer, where I store my ice cream and frozen yogurt. I definitely wouldn't set the temperature higher if I store also other stuff in the same freezer). For serving you would probably want to let it sit out a little bit, so that it softens up a little so that ...


Basically you can't actually make soft-serve style yogurt in a regular freezer. It's just too cold. However, you can make it softer by doing one or more of the following: adding additional sugar. After a certain concentration, sugar prevents ice cream, sorbet and frozen yogurt from freezing as hard. Adding some concentrated source of alcohol. I often use ...


This link should help you. It should be ok at least a week or two past the use by date.


I have read somewhere (maybe The Perfect Scoop? But I don't have the book here to check) that the best storage temperature for home-made ice creams and other frozen desserts is -6°C. And I have the same problem as you, with homemade desserts being generally too hard, even without the presence of noticeable crystals. They just don't have as much overrun and ...


Instead of refined sugar which can be very strong try other sources of sweetness. For example, very ripe natural canteloupe and honey. Adding a spice or herb (e.g. cinnamon) creates a nice finish.

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