EricCM
Join Date: 5/13/2018
Posts Contributed: 1
Post Likes: 0
Recommends Recd: 0
Ignores Issued: 0
Certs & Awards: 0
|
|
Posted: 7/19/2019 1:57:25 PM
|
|
| |
I recently tried the recipe proposed by Dr. Davis for a frozen version of our L. Reuteri concoction (formerly called yogurt).
As background, I have probably made 100 or more batches of L. Reuteri now with good success. It usually comes out thick and creamy with a delightfully tangy taste.
I started with about a quart from my most recent batch, I added in cocoa and sweetener (I used about half the sweetener proposed as I find I am very sensitive to sweets these days).
Once I put it in the freezer, it ended up hard as a brick. Put back in the refrigerator overnight and it was cold soup. I did find that if I took the cold soup and put it back in freezer for between 1.5 and 2 hours, the result was slightly icy, crunchy but not a bad frozen dessert. It was not as creamy as ice cream or frozen yogurt.
I may try to find some popsicle molds because I think this would make a really good L. Reuteri Fudgesicle!
I was just wondering if I was missing something - the recipe wasn’t entirely clear on how long to freeze and I wasn’t sure if I messed it up by trying to make a larger batch (I think Dr. Davis proposed just a cup).
I would appreciate it if anyone else who has experimented with making this into a frozen dessert would share their experiences.
Thank!
|
Tags:
|
|
Dr. Davis
 Cureality Staff
Join Date: 12/20/2007 Posts Contributed: 7826 Post Likes: 984 Recommends Recd: 14
Certs & Awards: 0
Post Likes: 0
|
|
Posted: 7/19/2019 3:16:06 PM
|
|
| |
Making popsicle molds is the easiest method, Eric, and yields a surprisingly smooth, creamy end-result.
I put my yogurt in an ice cream maker to yield frozen yogurt.
|
Tags:
|
|
Rodney D
Join Date: 4/22/2019 Posts Contributed: 271 Post Likes: 58 Recommends Recd: 0
Certs & Awards: 16
Post Likes: 0
|
|
|