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From: fujiura@tkov60.DEC (Ichiri Fujiura TKH-Region/Engineering-Tokyo/Japan)
Newsgroups: net.cooks
Subject: Re: Re: Frozen Yogurt (and Frozen Tofu)
Message-ID: <1027@decwrl.UUCP>
Date: Thu, 24-Oct-85 09:25:54 EDT
Article-I.D.: decwrl.1027
Posted: Thu Oct 24 09:25:54 1985
Date-Received: Sat, 26-Oct-85 03:39:34 EDT
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Organization: Digital Equipment Corporation
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>> Does anyone know how, or have anyone tried to make frozen yogurt at home?
>> 	.
>>	.
>> Henry Chai
>> Faculty of Library and Information Science, U of Toronto
>
> Frozen yogurt is easy! We put the yogurt containers from the store in the
> freezer for a couple of days ........
> Now if you are a super-yuppie, you must order Tofutti (frozen Tofu), at a
> really rip-off price. (No, I've never tried it. But I'm told it isn't too bad.)
> 	.
>	.
> Margaret Farnik
> Burroughs DSG, Boulder Colo

There is good yogurt cook book called "The Yogurt Gourmet" by Anne Lanigan.
I have its Japanese edition. I believe that there is original English edition.
There is many yogurt recipes in it (Soups,Fish,Seafood,Meat,Poultry,Vegetables,
Salad,Dressings,Sources,Bread,Loaf Cake,Cookies,Pie...) also some
"Frozen Yogurt". 

One of them... (Easy one.. because, It's hard that translate recipe in English
for me.)

Frozen Apricot Yogurt

180g		(Dry) Apricot
3 tablespoons	Sugar or Honey
1 tablespoon	Gelatin
60cc		Water
720cc		Yogurt

Put Apricots into source pan with the hot water, steep for a half day.
Boil it for 20~30 minutes until apricot is soft. Add sugar or honey and cool.
Put gelatin into bowl with water, and steep.
Make cooled apricot puree by food processor or mixer.
Melt gelatin and pour into apricot puree. Mix apricot and yogurt by food
processor or mixer.  Freeze it.
Variation: use prune instead of apricot.

(Can you read it???)

By the way.
Frozen Tofu ?
There is another frozen Tofu in Japan (Maybe in US too?) called "Koya-Tofu".
It really frozen Tofu, but very unlike frozen yogurt.
Freeze Tofu for few month or a half year(I'm not sure). It make Tofu like
sponge. Typical recipe for "Koyo-Tofu" is boiling with stock. 

Ichiri Fujiura

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