- 2 cups whole-milk, full-fat yogurt, chilled
- ¼ cup dark honey, such as buckwheat or chestnut
- ¼ cup sugar
- 1 tablespoon fino or Amontillado sherry
- 1 to 2 tablespoons lemon juice from 1 lemon, to taste
- ¼ teaspoon kosher salt
In a mixing bowl, whisk together yogurt, honey, sugar and sherry until the sugar completely dissolves. Add half the lemon juice and the salt, then add more lemon juice if needed. Yogurt should taste bold and tart.
Chill base for up to 3 days or churn right away according to manufacturer’s instructions until the yogurt is firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and let yogurt harden in freezer for at least 6 hours before serving.
Recipe by Max Falkowitz