1 litre (4 cups) full-cream milk
70 g (¼ cup) Greek or natural yoghurt
280 g (1 cup) yoghurt
250 g strawberries, blueberries or raspberries
180 g (½ cup) honey
- Place the milk into a saucepan and heat on medium heat, induction setting 6, until hot (approximately 90°C). Remove from heat and allow to cool to approximately 40°C.
- Pour the cooled milk into an unperforated steam container and whisk in the yoghurt. Cover with a lid or cling wrap.
- Place the container into the steam oven and Steam at 40°C for 5-8 hours, or until thick. Set in the fridge until cold.
- Wash and hull the strawberries. Puree the strawberries with the honey in a food processor or blender.
- Place the yoghurt into a medium sized bowl, pour over the strawberry puree and stir well to combine.
- Pour the strawberry yoghurt mix into the icy pole moulds and freeze overnight.
- Remove the icy poles from the freezer. Allow them to soften slightly at room temperature before removing the cases. Or, run the cases under hot water for a few seconds to soften slightly.
Hints and tips
- The yoghurt will keep in the fridge for up to 3 weeks. Remember to keep some aside in the refrigerator for your next batch of yoghurt.
- The berries can be substituted with any leftover seasonal fresh fruits such as peaches, apricots, or other fresh fruit.
- Maple syrup or rice bran syrup can be instead of honey.
- Making your own yoghurt is easy and such a versatile ingredient in both sweet or savoury dishes.
- A frozen ice cream or icy pole is a welcome reprieve on a hot day. Homemade frozen yoghurt is a healthier option than some other sweet treats available and super easy to prepare with any fresh fruit purees and homemade yoghurt.