A salted caramel frozen yogurt recipe… or, ‘when life gives you a failed yogurt experiment’
I had ordered a few different cultures from www.culturesforhealth.com— a viili culture, and a matsoni yogurt culture. There are special instructions to make these things with raw milk, and in my excitement, I tried to get them going a bit faster by keeping them next to the stove. I didn’t realise at the time, but I’d totally killed the matsoni yogurt culture, which was the one closest to the heat source…
So when I went to make my first batch, it tasted ok… more like soured milk than anything, and was still kinda runny. When it separated into curds and whey, I realised that I’d actually killed it and HAD made soured milk! Doh!!*
Looking at my quart of soured milk, I couldn’t bear to throw it out. That’s almost $7 of raw milk. So I decided to try and make an ice cream with it.
Believe it or not, this is absolutely delicious… slightly tangy from the soured milk (which is now jam-packed full of beneficial bacteria), slightly sweet and salty from the salted caramel. Perfect for a spring evening.
Salted Caramel Frozen Yoghurt
1 quart of soured raw milk, or piima cream, or any slightly thicker dairy product (half milk half yogurt would work well too)
1 cup sugar
2 egg yolks
1 cup water
1 tbsp salt
1 tsp vanilla
1 tbsp arrowroot flour
4 tbsp butter
1/2 cup cream
Place the yogurt in a bowl, and add the egg yolks, vanilla and arrowroot.
Put the sugar and water in a heavy bottomed pan, and melt on medium heat until bubbling profusely and giving off a delightful caramel smell. If using white sugar, it will look like caramel. Take a frozen spoon (do this beforehand!) and dip in the sugar mixture, cool down and taste to see if it’s caramelly enough for you. If so, dump in the butter, stir it in, remove from heat, and add the salt.
Pour in the cream, whisk to incorporate fully. Then, pour this mixture into the bowl of yogurt mix and incorporate fully.
Refrigerate until very very cold, then follow the instructions on your ice cream maker.
*Luckily they send enough for 2 first batches– probably because of dumb asses like me out there in the world!