Fact: I’ve eaten Greek style yogurt as far back as I can remember things from my childhood (I remember things from when I was two years old). Fact, Greeks have eaten yogurt products for ages and we will continue to do so.
Fact, Greek style yogurts have become the darling product of the decade. Some products out there are good, some not so good. Fact, the market is being crowded with many products purporting to be Greek yogurt or contain Greek yogurt.
It’s important to choose a brand that you like i.e. tastes great, has a good texture and is thick and creamy. Back in Greece, the best yogurt are made of sheep or goat’s milk and here in Canada, there are some good brands that make it with cow’s milk as well.
I was recently given some samples of Krinos Canada’s new zero fat Greek yogurt and despite my preference for the full fat variety, this new product won me over with its thick texture, creamy, tart taste and little whey or water evident.
If you want something more akin to what is produced in Greece, then opt for Krinos’ sheep’s milk yogurt. Both made in Canada, available in most large grocery stores and definitely at your local Greek specialty mart.
I could easily post a photo of Greek yogurt with a dollop of honey and chopped nuts but you already know how to make that. Instead, I want to show you how you can make your own frozen yogurt and dress this refreshing summer dessert like they do in Greece at many of the frozen yogurt shops that are popping up around the country.
Just like here in Canada and the US, you get the wide assortment of topping options but my favourites had to be the chopped Kataifi or Baklava topping. It’s a combo of healthy dessert paired with the decadence of Baklava or Kataifi. Soft, tangy frozen yogurt meets crunchy, sticky Greek sweets. I know you want to make this!
Homemade Frozen Greek Yogurt With Baklava Topping
(makes about 16 scoops)
3 cups Krinos Greek yogurt
1 cup whipping cream
pinch of sea salt
2 Tbsp. vanilla extract
1/2 – 3/4 cup Attiki Greek honey
- Into a large sieve with a pot underneath, empty the yogurt and place in the fridge overnight to strain. Discard the water that drained off in the pot (removing water will make for a creamier frozen yogurt).
- Empty the strained yogurt into a large bowl and add the cream, salt, vanilla and 1/2 cup of honey. Mix well and taste. Adjust taste by adding more honey (if you want it sweeter).
- Place in the fridge for 3-4 hours to chill then place in your ice cream maker and churn for 20-25 minutes.
- Pour into tub, cover and place in your freezer overnight. The next day, take your frozen yogurt out of the freezer and allow to soften for 16 minutes. Chop some Baklava or Kataifi and place in the bottom of your bowl then add a scoop (or two) of frozen yogurt and top with more Baklava. What the heck, drizzle some Greek honey on top!
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