Orange frozen yogurt, NO Ice cream machine required

Yogurt is eaten here in Turkey (and other middle east regions and Mediterranean) for over hundreds years ago. 

Yogurt, yoghurt, or yoghourt ( from Turkish: yoğurt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve.

Frozen yogurt has come to be used much like ice cream, and is served in a wide variety of flavors and styles. We can vary it with adding various toppings. 

Here the difference between some frozen dessert :

Sorbet — contains no dairy; is very light in flavor

Sherbet — contains fruit, but also dairy and is lighter than ice cream
Frozen Yogurt — Contains dairy that has been cultured; resembles soft ice cream
Ice Cream — Must have at least 10% milk fat; may or may not contain eggs
Gelato — Ice cream with a mix of milk and sometimes cream, and eggs; boasts a dense texture. 

My Orange Frozen Yogurt:

• very fine caster sugar about 200 gr 
• orange segment about 500 gr (from around 800 gr fresh orange), squeeze  juice Also
• 250 ml thick yogurt
• 3 tablespoons honey (more depending you liking)
• orange zest
• orange food color (optional)

1. Prepare 1 (preferably) tin capacity about 1 Lt in freezer before you start process (at least 1 hour before). 
2. Put everything in sharp blade food processor and process them about 3 or 4 minutes. Pour into prepared tin and freeze it about 45 min - 1 hour or until ice crystal start to form around the edges and surface. Take out from freezer then process into you blender/ food processor for couple minutes to break and smooth the ice formed. Pour into tin and put in freezer again until again ice crystal form. 
3. Do same procedure 3 time or 4 time more. Then keep in freezer at least 8 hours/ over night before serve.

Enjoy you early summer (^,^)

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