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Frozen Yogurt Use whole milk yogurt for the creamiest consistency. Low-fat yogurt can be substituted, but the final product will be a little icier and less rich. If you're using yogurt with added thickeners (such as pectin), you won't need to drain the yogurt ahead of time.
3 cups drained or pre-thickened plain whole milk yogurt (If you are draining the yogurt yourself, you'll need to start with about 6 cups) To drain yogurt, place a fine mesh sieve over a medium mixing bowl. Line sieve with cheesecloth and fill with yogurt. Let sit at least 12 hours (or up to 24). There's no need to reserve the liquid that results. Combine thickened or drained yogurt with corn syrup and sugar; stir thoroughly until yogurt is completely smooth and syrup and sugar are fully incorporated. Freeze according to ice cream maker's instructions.
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