(makes about 16 scoops)
3 cups full fat Greek yoghurt
1 cup whipping cream
pinch of sea salt
2 Tbsp. vanilla extract
1/2 – 3/4 cup Greek honey
1. Into a large sieve with a pot underneath, empty the yogurt and place in the fridge overnight to strain. Discard the water that drained off in the pot (removing water will make for a creamier frozen yogurt).
2. Empty the strained yogurt into a large bowl and add the cream, salt, vanilla and 1/2 cup of honey. Mix well and taste. Adjust taste by adding more honey (if you want it sweeter).
3. Place in the fridge for 3-4 hours to chill then place in your ice cream maker and churn for 20-25 minutes.
4. Pour into tub, cover and place in your freezer overnight. The next day, take your frozen yogurt out of the freezer and allow to soften for 16 minutes. Chop some Baklava or Kataifi and place in the bottom of your bowl then add a scoop (or two) of frozen yogurt and top with more Baklava. What the heck, drizzle some Greek honey on top!