Banana Chocolate Chip Fro-Yo

For dual flavor Fro-Yo see the recipe below:

Banana Chocolate-Chip Frozen Yogurt

Ingredients

• 3 cups Frozen Ripe Bananas
• 2 cups fat-free plain yogurt
• 1/3 cup sugar (or to taste)
• ½ Tbsp vanilla extract
• ½ cup mini chocolate chips

Cut bananas into bits, put into a bowl and add yogurt, sugar and vanilla, mix thoroughly.  
Pour mixture into ice cream maker and prepare according to manufacturer's instructions, adding chocolate chips in the last 5 minutes of freezing.

No ice cream maker? You can improvise! Go to this link: improvised-ice-cream-maker

Chocolate Frozen Yogurt

You don't have to spend a lot of money for store bought fro-yo, you can make them at home!
Just follow the easy procedures below:


Ingredients:
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips

Combine sugar and cornstarch together, take a saucepan and put in the milk and the sugar mixture. Cook over moderate heat until thickened, don't forget to keep on stirring the mixture while heating. 
Remove from heat. Transfer the mixture in a bowl and let cool until lukewarm.
Add in the vanilla and yogurt.
Refrigerate the mixture until cold.
Melt the chocolate. 
While chocolate is in liquid state, pour it very slowly over the cold yogurt mixture while folding the mixture. Don't incorporate the chocolate well, aim for a marble look. 
Freeze in an ice-cream maker according to manufacturer's directions.
Enjoy!
 
Don't have an ice cream maker?
You don't have to buy one. I'll teach you how to improvise just follow link improvised-ice-cream-maker


Have fun!

IMPROVISED ICE CREAM MAKER

Some frozen yogurt recipes in this blog would require an ice cream maker. If you don't think its practical to buy one 'cause you're not going to use it that often I suggest you follow the simple fun procedures below. Its great to do together with kids.

You'll need:

• 6 tablespoons rock salt

• 1 small plastic bag pint-size (e.g., Ziploc)

• 1 big plastic bag gallon-sized food storage bag

• Ice cubes

How to make ice cream:

Fill the large bag half full of ice, then sprinkle the rock salt over the ice. Set aside.
Put your yogurt mixture (see recipes in posts or follow link Chocolate Frozen Yogurt) into the small bag and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake the bag vigorously for about 5 minutes.
Take out the small bag and you'll find that that your yogurt mixture has taken on an ice cream texture, its amazing!
Enjoy eating you nutritious frozen yogurt.

Making your fro-yo this way will not kill most of the live yogurt culture in the yogurt mix this makes it even better than commercially bought fro-yo.

Peach Frozen Yogurt

Before anything let me clarify, this recipe doesn't require to freeze the yogurt, but its a better substitute for the commercially bought frozen yogurt, because freezing can actually kill yogurt cultures as lethally as heating can. Here in this recipe we'll get as much live cultures as we can and still get to the delightful taste of fro-yo.

Ingredients:

• 1 1/4 lbs frozen unsweetened peach slices
• 1/2 lb plain low fat yogurt
• 1 cup confectioners' sugar
• 1 Tablespoon fresh lemon juice
• 1/8 teaspoon almond extract

Preparation: 

Let frozen peaches defrost a little in room temperature for about 5 minutes. Then using a food processor get it worked on until it resembles finely shaven ice. Turn down food processor and add yogurt, confectioner's sugar, lemon juice and almond extract. Process the mixture until it becomes smooth and creamy. Be careful not to over process and melt the ice crystals.

Yogurt Frosting

Satisfy your craving for cupcakes with lots of frosting without the calories. Here's how:
Get yourself these ingredients:

• 1 cup Greek yogurt (for description of Greek yogurt go to Types of yogurt)
• 1 vanilla extract
• 1/2 cup powered sugar, sifted

1. Put yogurt in a bowl then whisk in powdered sugar in small parts. Do not over beat be careful not to let the mixture get runny.
2. Place in the fridge to thicken even more (at least 30 minutes).
3. Spread on cupcakes.

Note: If you can only get store bought Swiss yogurt or you've made your own. (here's how: how to make yogurt at home) You can turn your Swiss Yogurt into Greek just follow the instructions below:
Get yourself a strainer, it could be a coffee filter, cheese cloth or a tight screen. Put your Swiss yogurt into your strainer and suspend over a bowl, notice that excess liquid drips through your strainer and into the bowl. Let the liquid drip for 6 hours and you'll find that yogurt left in the strainer has the same thickness of Greek yogurt. If you leave the yogurt to drip overnight you'll get cheese yogurt (see yogurt tips and tricks)

Yogurt Dressing Recipe

 Salad Dressing using Low Fat Yogurt - Great substitute for Mayo!


What you'll need are:

• 1/2 cup extra-virgin olive oil
• 1/2 cup plain yogurt
• 2 Tablespoon fresh lemon juice
• 1 teaspoon salt
• 2 garlic clove, crushed 

Combine all ingredients in a large bowl except yogurt. Whisk the ingredients together until well incorporated. Fold in the yogurt (in room temperature). The yogurt is added last and folded to preserve its creamy consistency it is desirable also to use yogurt while in room temperature for easy mix. (check out link how to cook yogurt and Yogurt tips and Tricks for more lessons on preparing food using yogurt)

In this recipe, you can use your own homemade yogurt see link How to make yogurt at home for directions on how to make yogurt using regular household items. Just one note however, this recipe calls for unsweetened yogurt. If you wish to make your own yogurt leave out the sugar.

YOGURT TIPS AND TRICKS

 YOGURT TIPS

• If stored at a refrigerator temperature of 35-45 degrees F yogurt will keep fresh for up to two weeks.

• The fresher when used, the better is the yogurt's flavor and consistency.

• Yogurt  can be a healthy substitute for mayonnaise, sour cream in dips and salad dressings.

• Yogurt can be substituted for sour cream or buttermilk in baked recipes. When substituting buttermilk with yogurt, thin the yogurt with a little water or milk to the right consistency.

• Do not use aluminum pans when preparing anything with yogurt. The acid in the yogurt will react with the aluminum. 

• Serve yogurt cold to preserve the beneficial bacteria that contributes to a healthy digestive tract.

• The most popular additions to yogurt are honey, fruit, and granola however, yogurt can also withstand being added to bold additions such as chilli.

• Eight ounces of yogurt equals 1 cup.

• Three cups of yogurt will produce 1 cup of yogurt cheese.

YOGURT TRICKS

• Yogurt becomes sharper with age but for those who want it extra sharp making yogurt cheese is a good way to use up aged yogurt.

• Yogurt makes an effective marinade to tenderize meats due to its acidic properties, yogurt breaks down the protein strands in the meat. The basic marinade consists of lemon juice and plain yogurt. You can also use yogurt to brush on meat as it cooks.

• Yogurt produces a leavening effect when combined with baking soda.

• Like heavy cream, yogurt can be used to thicken sauces (see how to cook yogurt) and the best part is yogurt lacks the fat in heavy cream. Though remember to whisk as it simmers and thickens and never let it boil.

• Yogurt tenderizes baked goods and helps keep them moist, particularly in breads. As the yogurt reacts with baking soda and baking powder, it produces tiny air bubbles that add height and texture to your baked goods. In using yogurt for baking, add 1/2 teaspoon (2.5ml) baking soda for each cup of yogurt used.

References:
http://www.ehow.com
http://cooking-ingredients.com
http://www.bbcgoodfood.com
http://www.diabetic-lifestyle.com
http://www.homecooking.about.com

HOW TO COOK WITH YOGURT

In cooking with yogurt, always remember  to take it easy on the heat. Remember yogurt is a high-protein, high-acid food. Effect of temperature on acid level is in inverse proportion, that means when you head the yogurt its acidity decreases. Heat on protein on the other hand is similar heat breaks and then "unfolds" the protein causing it to lose or alter some of its properties.

Use LOW cooking temperatures and SHORT heating periods.

Whenever possible, add the yogurt at the end of the cooking period or just in time to let the yogurt mixture come up to serving temperature.

Heating yogurt can lead to separation and curdling. So if adding yogurt at the beginning cannot be avoided, stir a mixture of flour or cornstarch blended with a little water into the yogurt.

Another way to lessen the chances of curdling is to allow the yogurt to warm to room temperature before slowly heating it.

To keep the thick consistency of the yogurt, DO NOT STIR into other ingredients instead, fold the yogurt into the mixture.

HOW TO MAKE YOGURT USING HOUSEHOLD ITEMS

Making yogurt is simple and easy. Aside from the fresh milk you'll need a sweetener (if you want it sweet), thickener and live yogurt culture.

To make 1 liter of yogurt all you'll need are:
1 liter of fresh milk
1/2 cup condensed milk
50 g plain yogurt

condensed milk, fresh milk, plain yogurt (from top clockwise)

Here, I'm using the condensed milk as a sweetener and thickener. Condensed milk is made up of milk solids and sugar.
For thickener, you can also use gelatin, agar-agar or milk powder.
Sugar is a perfect sweetener as it feeds the yogurt bacteria, promoting them to multiply and gives the yogurt its tart taste. Honey is not recommended because it will make the yogurt runny and can offset the effects of your thickener. However, yogurt tastes great with honey so you can add it when the yogurt is ready for eating.

Heat the milk up to 180F while heating continuously stir the milk to prevent it from scalding.

Take it out of the heat and pour in the condensed milk. Keep on stirring for a minute or so to make sure that it gets evenly incorporated.

 Wait for its temperature to cool down to 110F.

 Then add in the yogurt. Make sure that the temperature is at 110F, a higher temperature can kill the live bacteria in the yogurt. We will use the live bacteria contained in our store bought yogurt to start our culture. Yogurt cultures can also be bought at any health stores in your area.

Next, we'll need to incubate the milk mixture in order to promote the growth of yogurt bacteria  for at least 6 hrs.

Take an ice box and cover the inside with muslin.

Put the milk mixture inside the ice box and surround it with glass bottles filled with hot water. This will keep the milk warm enough to maintain its 110F temperature.

Cover and set aside for 6 hours.

Occasionally check the mixture and make sure the temperature does not go down below 100F.

After 6 hours or so the yogurt is done. If you want it a bit more tart and thick, leave it in the incubator for a few hours more. When warm the yogurt may be a bit runny but when chilled it becomes thick and creamy.

NOTE: For recipes that calls for unsweetened yogurt, instead of using condensed milk use 2 tablespoons of powdered milk.

Enjoy eating your home made yogurt. Now you can eat all you want without spending too much.

DIFFERENT TYPES OF YOGURT

TYPES OF YOGURT


According to how it is made.





1. Balkan-style Yogurt
During preparation the warm cultured milk mixture is poured into serving containers then incubated without any further stirring. Balkan-style is characteristically thick in texture.

2.  Swiss-style Yogurt
The cultured yogurt is incubated in one large vat, cooled then stirred for a creamy texture, and with fruit or other flavors added. Swiss-style or stirred yogurt in slightly thinner than Balkan-style.








3. Greek-style Yogurt
Greek style is the thickest. To make some of the water in the milk is removed or the whey is strained to make it thicker and creamier. Greek-style yogurt tend to hold up better when heated than regular yogurt making it perfect for cooking.





According to fat

1. Low-fat Yogurt
Yogurt that contains 3 g of fat per serving or less.

2. Fat-free Yogurt
Yogurt that contains less than .05g of fat per serving.

3. Light Yogurt
It is 25% lower in fat than the regular and / or it may be 25% lower in energy (calories) than the regular. It can also be a product that is light to taste, be sure to check the label.



According to content

1. Lactose-free Yogurt
Yogurt that has no detectable lactose present.

2. Probiotic Yogurt
Yogurt containing beneficial bacteria in addition to the standard Lactobacillus bulgaricus and Streptococcus thermophillus strains found in all yogurt.

3. Prebiotic Yogurt
Yogurt that contains food ingredients such as inulin (a non-digestible fiber), that enhance the actions of probiotic, beneficial bacteria.

4. Enriched Yogurt
Yogurt that has added nutrients above the amount naturally found in the ingredient components. Some yogurts are enriched with calcium, fiber, omega-3 fatty acids and vitamins among other nutrients.

5. Organic Yogurt
Yogurt made with organic ingredients. The regulations vary between each regulating body which is identified on the label.




Other types

1. Frozen Yogurt
Yogurt that is frozen, sweetened and often added with fruit or flavorings. It does not contain the same live, beneficial bacteria as fresh yogurt because of the freezing process.




2. Kefir
Similar to yogurt but in addition to the bacterial cultures, it is fermented with yeast. It has stronger, tangier taste than yogurt.

THE FROZEN YOGURT CRAZE

Frozen yogurt was first introduced in the market in 1970s as "Frogurt" It didn't hit off then when customers complained of the tart taste.

In the 1980s a sweeter version of frozen yogurt was introduced to the market and consumers welcomed it. Manufacturers perfected adding flavors and created creamy frozen yogurts similar to those sold today. In 1986 sales reached $25 million and in the early 1990's it has 10% of the desert market and reached $330 million in sales.

Even in winter, when all ice based food are on the hibernate, frozen yogurt remains hot. Fro-Yo (short for frozen yogurt) shops still kept opening everywhere in New York throughout winter, as reported by the New York Times.

2008 in United States, specifically Los Angeles, Starbucks reported its first ever net loss, closed more than 600 under performing US stores and reshuffling management positions or closing it down while striving to attract customers.

As recession toils in it is expected that more than 1,000 restaurants will be closed down throughout New York alone in 2008.

With all the gloom and apparent slump in the purchasing power of the mass, its surprising to see that amidst board up doors and closed signs in the city were queues that snake along the pavement outside walls of mod and sleek yogurt stores. Daily hundreds of eager customers would wait in line for a $5cup of creamy, tart yogurt topped with fruits or cereals. Interesting how much more expensive it is compared to a cup of Starbucks coffee which only costs $2.2 for a venti (largest size available).


The fad for eating Fro-Yo has infected mostly women and young boys and girls. It is not a surprise that hundreds of yogurt stores opened in the US and the battle of Fro-Yo stores that ensued.

In California tribal conflicts among Pinkberry partisans, Red Mango loyalists and the fans of Yogurt World, ensued in a San Diego emporium where multiple flavors of yogurt and hundreds of toppings were available via self serve. Patrons wander around with an empty bowl and a wad of cash.

According to market research firm, Mintel, the fro-yo market expansion helped by higher prices, US sales grew to $177million in 2007 from $170million in the prior year and expects sales to rise to $200million by 2012.

A phenomenal craze like this would naturally spill over to the rest of the world and not to disappoint, Fro-Yo stores has been opening in Asia, Middle East and Europe. A quick check at Google for "frozen yogurt business" would come up with 882,000 results.

References:
http://wikipedia.org
http://www.ehow.com
htttp://nytimes
http://abcnews.go.com

Nutritious Content

Just to mention two of yogurt's nutritious value I've listed the most important and highest in content, these are protein and calcium. 

Yogurt is even better than skim milk because it has Lactobacillus delbrueckii subsp. bulgaricus, a bacteria that's good for you. These active cultures help digest naturally occurring sugar (lactose) in milk. A great benefit to those who are lactose intolerant.

The Power of Protein

Protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Along with fat and carbohydrates, protein is a "macronutrient," meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called "micronutrients." But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.

So you may assume the solution is to eat protein all day long. Not so fast, say nutritionists.

The truth is, we need less total protein that you might think. But we could all benefit from getting more protein from better food sources. 

Everyone who eats an eight-ounce steak typically served in restaurants is getting more protein that their bodies need. Plus they're getting a hefty amount of artery-clogging saturated fat as well.

(Ref: http://www.webmd.com/fitness-exercise/guide/benefits-protein)

But if you use yogurt to source out a portion of your protein needs, you do away with fat that comes with meat. You can get nearly 25 percent of your daily recommended amount of protein with natural yogurt, with 11.9g of protein per 15 oz serving.

 

The power of Calcium

Your body needs it every day not just to keep your bones and teeth strong over your lifetime, but to ensure proper functioning of muscles and nerves. It even helps your blood clot.

Most people think they are getting enough calcium everyday, but, the fact is, they are not - they're calcium deficient. Calcium deficiency is usually due to an inadequate intake of calcium. When blood calcium levels drop too low, the vital mineral is "borrowed" from the bones. It is returned to the bones from calcium supplied through the diet. The average person loses 400 to 500mg of calcium per day. If an individual's diet is low in calcium, there may not be sufficient amounts of calcium available in the blood to be returned to the bones to maintain strong bones and total body health. 

(Ref: http://www.calciuminfo.com)

One 15 oz. serving has 52 percent of your daily calcium needs or 395 mg.

Benefits & Disadvantages of Yogurt

By Rochelle Connery,

I want to do this! What's This?

1. 
   
   
   yogurt with cherries image by Elke Dennis from Fotolia.com 
   
   
   
   Benefits and disadvantages of eating yogurt
   Yogurt is a custard-like substance derived from curdled milk and comes in many varieties--plain, natural, unsweetened, organic, sugar-free, flavored and frozen. Yogurt provides several health benefits to the eater, including sometimes promoting good digestive health. But as with virtually any food, there are potential drawbacks as well as benefits to eating certain types of yogurt.
   
   

    Health Benefits

2. The United States Department of Agriculture lists milk products such as yogurt as being highly beneficial in preventing high blood pressure and building strong bones and teeth. The potassium content found in yogurt helps keep blood pressure at a healthy level, and the calcium content provides the building blocks for proper bone mass and healthy teeth.
   
   According to the Center for Young Women's Health in Boston, eating one cup of yogurt per day can contribute to preventing osteoporosis due to the calcium content and added vitamin D found in yogurt. This is especially true when you start a child on a healthy diet that includes yogurt.

Digestive Benefit

3. The helpful probiotic found in yogurt, known as Lactobacillus acidophilus, can help the body digest food and balance the good bacteria found in the intestines. Dr. Kimberly Beauchamp of Bastyr Center for Natural Health in Seattle, Washington, states that these probiotic properties of yogurt can assist in preventing antibiotic-associated diarrhea, which is oftentimes caused when hospitalized patients take antibiotics. She cites that balancing the bacteria in the intestines with yogurt is not only safe, it's an effective and inexpensive way to rectify a medicine-induced problem and reduce intestinal inflammation associated with diarrhea.

Lactose Intolerance Benefit

4. Eating yogurt can help prevent the abdominal pain, diarrhea and bloating reactions experienced by lactose intolerant individuals, according to Tufts University School of Medicine researchers. When lactose intolerant people ordinarily consume milk products, the small intestine does not metabolize the lactose, thus leading to allergic reactions. But when lactose intolerant subjects ate yogurt, Tufts researchers found that the fermented milk present in yogurt assisted in proper lactose digestion.

Sugar-Free Yogurt Disadvantage

5. According to nutritiondata.com, there are about 19 grams of sugar in one cup of plain yogurt made with skim milk. Many flavored varieties of yogurt contain a higher sugar content, depending on the flavor and brand. For some individuals, this quantity of sugar is a drawback, especially if they're on a diet. Thus, some people turn to the sugar-free variety of yogurt, which is often formulated with aspartame. Aspartame has come under quite a bit of scrutiny and controversy, but Mayo Clinic doctors say no real danger has been found in aspartame apart from individuals who suffer from phenylketonuria, a condition where individuals cannot properly break down the amino acid phenylalanine. In this case, sugar-free yogurt varieties can be a harmful disadvantage.

Read more: Benefits & Disadvantages of Yogurt | eHow.com http://www.ehow.com/list_6018117_benefits-disadvantages-yogurt.html#ixzz0ulM2W1kC

Yoghurt or Yogurt - History

First of all, what is the correct spelling yoghurt or yogurt?

The word is derived from Turkey : yoğurt and is related to yoğurmak 'to knead' and yoğun "dense" or "thick"

In Bulgaria, yogurt is called "кисело мляко" (kiselo mlyako), which means "sour milk"; in Serbia, yogurt is also called "кисело млеко" (kiselo mleko), while Serbian yogurt is a thick, milky liquid produced by fermentation of milk.

In English, there are several variations of the spelling of the word. In Australia and New Zealand "yoghurt" prevails. In the United Kingdom "yoghurt" and "yogurt" are both current, "yogurt" being more common on product labels, and "yoghourt" is an uncommon alternative. In the United States, "yogurt'" is the usual spelling and "yoghurt" a minor variant. In Canada, "yoghurt" is most common among English speakers, but many brands use "yogourt," since it is correct in both official languages.

Whatever the spelling, the word is usually pronounced with a short o (/ˈjɒɡət/) in the UK, with a long o (/ˈjoʊɡərt/) in North America, Australia and South Africa, and with either a long or short o in New Zealand and Ireland.

There is evidence of precultured milk products being produced as food for at least 4,500 years. 

http://www.coolstuffinc.com/images/Products/Misc%20Art/Phalanx%20Games/mfg_mesopotamia.jpg

It is believed that yogurt originated in Mesopotamia thousands of years ago. Evidence has shown that these people had domesticated goats and sheep around 5000 B.C. The milk from these animals was stored in gourds, and in the warm climate it naturally formed a curd. This curd was an early form of yogurt. Eventually, a process for purposely producing yogurt was developed.

www.answers.com/topic/yoghurt

Fermentation of yogurt is one of the oldest methods practiced by human beings in order to transform milk into products. There is evidence of cultured milk products being produced as food for at least 4,500 years. The exact origin of making fermented milk could be date from some 10000 – 15000 years ago. It might dates back to pre-Biblical times, and Moses reputedly partook of it on his way to promised Land. The earliest yogurts were probably spontaneously fermented by wild bacteria living on the goat skin bags carried by the Bulgars (or Hunno-Bulgars), a nomadic people who began migrating into Europe in the second century AD and eventually settled in the Balkans at the end of the seventh century.

http://www.world-foodhistory.com

The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain nomadic tribes knew how "to thicken the milk into a substance with an agreeable acidity."

Yogurt on Turks
The use of yoghurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word "ortgu" or "yoghurt" in different sections and describe its use by nomadic Turks.

 Yogurt on Europeans

The first account of a European encounter with yoghurt occurs in French clinical history: King Francois I suffering from an intestinal complaint (diarrhea) which no French doctor could cure. His ally Suleiman the Magnificent sent a Jewish doctor from Constantinople, who allegedly cured the patient with yoghurt. The doctor arrived   on foot with flock of sheep and cured his royal client, but refused to divulge the secret of his concoctions.

http://www.world-foodhistory.com

A same version with a different ending to the story can be read from Wikipedia which narrates:

That being grateful for curing him, the French king spread around the information about the food which had cured him. http://en.wikipedia.org/wiki/Yogurti/

Lactobacillus delbrueckii subsp. bulgaricus

Until the 1900s, yoghurt was a staple in diets of people in the Russian Empire (and especially Central Asia and the Caucasus), Western Asia, South Eastern Europe/Balkans, Central Europe, and India. Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva, first examined the microflora of the Bulgarian yoghurt. In 1905 he described it as consisting of a spherical and a rod-like lactic acid bacteria. In 1907 the rod-like bacteria was called Lactobacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus).

The Russian Nobel laureate biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesised that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yogurt as a foodstuff throughout Europe.
http://en.wikipedia.org/wiki/Yogurt