FRC: Help! My powder gelatin is expired (5/19). Adding to frozen yogurt

C

colleenmomof2

Well-known member
base sprinkled over whey. Think I should pick up a new package?

I like the frozen yogurt but it is very, very sweet. My fault - I wasn't precise enough with the Lyle's and added more like 3 heaping tablespoons. Probably should be scant 3TBS smileys/wink.gif I made a second batch with less Lyle's and tiny shreds of frozen peach added at the end of the processing. Waiting for this batch to ripen to taste. Yummy as soft-serve smileys/wink.gif Colleen

***I used this CI recipe for the frozen yogurt base but added 1/2 tsp Nielson-Massey Vanilla Paste.I stirred the sugars, salt and vanilla paste into the excess drained whey - amount over the 1 1/4 cup which ended up at 1/2cup for my yogurt, waited a few minutes for the sugars to dissolve and then stirred this mixture back into the drained yogurt before adding to the ice cream machine. Colleen

Cooks Illustrated/ATC Frozen Yogurt Method

"I wanted my frozen yogurt to put the fresh-tasting tartness of yogurt front and center. The challenge was to figure out how to do that and achieve a dense, creamy-smooth texture at the same time. I found that I could go up to a full cup of sugar per quart before the yogurt turned too sweet. One key to the creamy texture of our frozen yogurt is Lyle’s Golden Syrup, a British pantry staple that is also readily available in American markets. As a partial invert sugar, more water stays in liquid form, and that translates to a less icy, more scoopable frozen yogurt. I refrigerated my base until it registered 40 degrees or less before churning. And as with my ice cream recipe, in addition to churning until it looked like “thick soft-serve,” I also made sure it registered 21 degrees (the temperature at which roughly 50 percent of the water has frozen) for the most consistent results."

Frozen Yogurt

Makes about 1 quart

* 1 quart plain whole-milk yogurt - drain but save whey (need 2 cups of yogurt after draining - ATK advises against using Greek yogurt)

* 1 teaspoon unflavored gelatin

* 3/4 cup sugar

* 3 tablespoons Lyle’s Golden Syrup

* 1/8 teaspoon Salt

BEFORE YOU BEGIN

This recipe requires draining the yogurt for 8 to 12 hours. We prefer the flavor and texture that Lyle’s Golden Syrup lends this frozen yogurt, but if you can’t find it, you can substitute light corn syrup. Any brand of whole-milk yogurt will work in this recipe. You can substitute low-fat yogurt for whole-milk yogurt, but the results will be less creamy and flavorful.

1.Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1¼ cups whey have drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1¼ cups whey drains from yogurt, simply stir extra back into yogurt.)

2.Discard 3/4 cup drained whey. Sprinkle gelatin over remaining 1/2 cup whey in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool for 5 minutes.

3.In a large bowl, whisk sugar, syrup, salt, drained yogurt, and cooled whey-gelatin mixture until sugar is completely dissolved. Cover and refrigerate (or place bowl over ice bath) until yogurt mixture registers 40 degrees or less.

3.Churn yogurt mixture in ice cream maker until mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours. Serve. (Frozen yogurt can be stored for up to 5 days.)

https://www.cooksillustrated.com/recipes/8876-frozen-yogurt

https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_344/30306_sfs-ginger-frozen-yogurt-65

 
I spoke to my grocer once about the sell by/use by dates. He told me most products are good

long past those dates. Of course, there are some that are not, such as milk, cream, etc. Meats, of course, but it is obvious when not to use. I have used so many things even years past the due date, and they are fine. It freaks some of our younger family members out, but us oldies just roll our eyes and continue to do it. No one has gotten sick or died from any food I have served, including us.

 
I can't remember the last time I used gelatin and

don't even know why I bought it! I do remember it was about the same time as the Sure Jell (also expired, but in Nov), bought to make peach jam - haven't yet but hoping to use it very soon to make hot pepper jam. Colleen

 
On Dec. 27 I made a White Xmas Pie using powdered gelatin dated 2014, and the pie filling

came out just fine.=>

This recipe comes from a 1940 Ladies Aid Evangelical United Brethren Church cookbook that my mother, Elaine Wiggins, and her mother, Geneva Watkins, helped compile, type and assemble.

White Christmas Pie (Notes are from Wigs)
One 9-inch baked pie shell

Mix the following ingredients in a saucepan:
1/2 cup sugar
1/4 cup flour
1 envelope unflavored gelatin (I use Knox.)
1/2 teaspoon salt

Gradually add 1-3/4 cups milk to above dry ingredients while stirring. Place pan over medium heat. Stir constantly. Bring to a boil and boil for 1 minute.

Take pan off heat and place in a pan of cold water until the mixture mounds. After mixture mounds, blend in:

3/4 teaspoon vanilla extract and
1/4 teaspoon almond extract

Carefully fold above mixture into a meringue made of:
3 egg whites (I use 4 egg whites.)
1/4 teaspoon cream of tartar
1/2 cup sugar

Whip 1/2 cup heavy whipping cream until stiff peaks form. Gradually fold whipped cream into cooked mixture containing meringue.

Fold 1 cup shredded coconut into pie filling. (I use Baker's Angel Flake sweetened coconut.)

Place filling into baked pie shell and refrigerate until set. (Before refrigerating, I sprinkle more shredded coconut on top of the pie filling.)

Another note from Wigs: I think it helps the pie filling set up better, i.e., it will be higher, if you freeze your pie shell after baking and cooling it. Then put the filling directly into the frozen pie shell before placing the pie in the refrigerator to set up.came out just fine.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=202074

 
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