Frozen Yoghurt

Directions

1. 1
   Put 2 cups of plain yoghurt into a cheesecloth-lined colander.
2. 2
   Drain the excess liquid culture for at least 3 hours so that it doesn't interfere with the taste of the dessert.
3. 3
   In a large bowl, blend together 2 to 3 cups of whole, low fat or skim milk and 1/2 sugar or arifical sweetener.
4. 4
   Add 1 to 2 tsp of salt, then add a 3 oz package of gelatine to the mixture.
5. 5
   The gelatin will add thickness to the frozen yoghurt.
6. 6
   Pour the blended milk and gelatin mixture into a large double-boiler pot.
7. 7
   Simmer the pot over low heat for 5 minutes, making sure that the gelatin is dissolved.
8. 8
   Remove the pot from the heat and let it cool.
9. 9
   Stir in a teaspoon of vanilla extract and the 2 cups of drained yoghurt.
10. 10
    Pour everything into another large bowl, then cover it with a lid or with plastic wrap.
11. 11
    Refrigerate the yoghurt mixture for 8 hours so that it is well-blended.
12. 12
    Transfer the mixure to an ice cream machine and churn according to manufacturers instructions.
13. 13
    Freeze the yoghurt up to one week for best results.