Homemade Yogurt and Frozen Yogurt Lemongrass Raspberry Pops

July 14th, 2013

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For as long as I can remember, I’ve been crazy about yogurt, the plain kind, for its pleasant and subtle tart flavour. Back in Russia, homemade yogurt is sold in individual cups at open air markets. It is usually made of slowly baked milk and is therefore topped with the most delicious, golden crust. Although my mother made the same kind of yogurt at home, I was often forced to buy my share at the market. The yogurt was the most special treat to my father, and he was likely to devour the whole portion before I could ever get to it.

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I love to make yogurt at home, whether I use coconut, oats, raw goat milk or non-homogenized cow milk. For dairy yogurt-making, you can buy yogurt grains online, but that technique will require a yogurt machine or a dehydrator. The most simple way to a homemade yogurt is to add your favorite market/store-bought yogurt to milk as a starter. Choose the best milk you can find – raw, goat’s, non-homogenized – together with a high-quality yogurt, and the results will be delicious.

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For these pops, I used yogurt that I made out of raw goat milk from the Dancing Goat farm, with Seven Stars Farm yogurt as a starter. The catch here are the lemongrass infused raspberries, my long time flavour obsession. Besides being delicious, the combination seems to have an extra cooling effect.
Right as I took the pops out of their mold, Paloma ate one with an impressive speed and proceeded to ask for another, which I gave her with no hesitation, as the pops are full of organic berries, acidophilus and other beneficial yogurt cultures.

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Easy Homemade Yogurt

1/2 gallon high-quality fresh milk (raw, goat’s, non-homogenized, etc.)
1 cup high-quality yogurt, preferably made of non-homogenized milk with live cultures

1. In a pot, heat the milk to 180 F and let cool to 110 F.
2. In a jar with a tight lid, mix the yogurt with about 1/2 cup of warm milk, close the lid and shake to combine thoroughly. Add the mixture to the rest of the warm milk and stir to combine.
3. Ladle the mixture into clean glass jars, cover with a towel and keep the jars warm, preferably at 110 F. If you have a dehydrator, that’s the perfect place to keep the jars with the temperature set. If not, wrap the jars with more kitchen towels to keep in the heat or place into a warmed oven that has been turned off. Check after about 4 hours. If the mixture is thickened, place it into the refrigerator. If not, leave to thicken longer.

Lemongrass Syrup

2 lemongrass stalks
1/4 cup honey
2 tablespoons purified water

1. Cut the lemongrass stalks in half lengthwise, then cut each half into 2-inch pieces and bruise them with the back of a knife.
2. Place the lemongrass into a small saucepan with the honey and water, bring to a boil. Remove from heat and let infuse for 30 minutes. Strain and don’t wash the saucepan.

Frozen Yogurt Lemongrass Raspberry Pops
(makes 10 pops)

2 1/2 cups yogurt
1/3 cup honey
2 cups raspberries

1. Place wooden popsicle sticks in water to soak, if using. Mix your well-chilled yogurt with the honey.
2. Combine half of the raspberries with the strained lemongrass syrup in the same saucepan. Bring to a rolling boil and boil for 1 minute. Remove from heat and add in the rest of the berries, briefly mashing with a fork to incorporate. Let cool completely in the refrigerator.
3. Process the yogurt in your ice-cream machine according to the manufacture’s instructions, usually 20 or so minutes.
4. Briefly mix the lemongrass-raspberry mixture into the yogurt. Fill 10 popsicle molds. Cover with the lid, insert the sticks and place into the freezer until completely frozen, preferably overnight. Carefully remove from the molds and enjoy.

Tags: frozen yogurt, goat milk, lemongrass, pops, popsicles, raspberry, recipe, yogurt

  • Настя says:

    Здравствуйте! Наткнулась на Ваш блог и не могу оторваться :)Совершенно невозможные фотографии и настроение…каждое новое блюдо хочется делать в срочном порядке!

  • Sarah says:

    These pops look wonderful, magical even. And homemade yoghurt is the best! I’d love to hear how you incorporate oats?

  • Iona Reece says:

    Hi! These look amazing! I was just hoping you could help out those of us who live across the pond by giving us a metric equivalent for half a gallon on yoghurt, as searching the internet for an answer seems to give some very contradictory answers! Many thanks!

  • What a fabulous combination with all those gorgeous tart flavours, I can imagine how exhilarating and refreshing it is!

  • Golubka says:

    Thanks so much for your comments, everyone!

    Настя, спасибо большое, очень приятно :)

    Sarah, there is a link to oat yogurt in the post.

    Iona, half a gallon is 1.89 liters

  • Eugenia says:

    These look amazing! I love making my own yogurt. Any way to do this without the ice cream maker? I’ve always wanted to buy one but don’t have enough space in my kitchen.
    Thank you

  • I love your blog, it is full of love indeed.

  • Naz says:

    We like to make our own homemade yogurt too – just the way I used to watch my mom make it. Your photos are gorgeous! Can’t wait to give the raspberry pops a try.

  • Rasberry is my personal favorite. Specially when it mix up with yogurt. Lemongrass adds new flavor in it.

  • Golubka says:

    Eugenia, in the case of these popsicles, you can just pour them into the molds and put in the freezer without running through the ice cream maker first. They will be a little icier, but still very good.

  • 小悦工坊 says:

    I love your blog, the ideas are so creative! I make plain yogurt at home, will definitely try the icy yogurt since I don’t have an ice cream maker either.

  • this popsicles looks delicious and beautiful! i loved your blog, and i will continue reading your posts! congratulations!

    the best recipe ever

  • Joseph Carr says:

    Thank you for sharing these wonderful recipes. Seeing how yummy they look, I wouldn’t doubt it’s the same with their taste. I’ll try making the frozen yogurt lemongrass raspberry pops tomorrow. I can’t wait to see more of your unique froyo flavors. You can even try selling these.

    Joseph Carr @ Fresh And Healthy Brands

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