This is another calculator I developed last year, and released as special content for the Cooking Issues Patreon. Now it's time for it to be fully public, and the recipe pairs perfectly with the recent sorbet recipes on here as well. This was designed with homemade yogurt in mind, although store-bought totally works. For best results when using store-bought, try to source something where the only ingredients are dairy and cultures. Greek style or other forms of strained yogurt will also help improve the texture. Also make sure there are no other added sugars or flavors, as the system is calculated based on totally plain yogurt.

For homemade yogurt, try to roughly measure your total batch size and how much liquid is removed if you strain it. The fat content of the homemade product is based on the starting Milk Fat you input. In most cases, you will need cream to balance the fat content. If your yogurt happens to be heavily strained or particularly high fat otherwise, the calculator will switch to diluting the yogurt with milk.

Yogurt Gelato Calculator

Cream Fat %:

Milk Fat %:

Target Fat Content:

Yogurt Fat %:

Service Temp (°C):

Yogurt Type:

Store-Bought

Homemade

Starting Yogurt (g):

Whey Removed (g):

K = Yogurt Fat Value (divided by 100): 0.035

M = Cream Fat Value (divided by 100): 0.33

L = Milk Fat Value (divided by 100): 0.03

F = Target Fat Value (multiplied by 10): 70.00

F' = Target Fat Value (divided by 100): 0.07

T = Service Temperature Value (multiplied by 1): -12.00

A = 265-((27*(T+11))/3)-(5.8*N): 256.67

V = Static value: 5.00

X = Static value: 3.00

P = Static value: 182.00

Q = F/Y: 0.89

N = 5-((T+20)/9): 6.12

D = (A-P)/1.2: 6.77

S = A-(D*1.9): 196.73

I = ((K*Y)-F')/(K-L): 0.00

Y = 1000-(D+S+N+V+X): 784.88

Ingredients Table

Ingredient	Quantity (g)
Milk	0
Cream	0
Yogurt	0
Sucrose	0
Dextrose	0
Salt	0
Gum Acacia	0
Xanthan Gum	0

Batch Size (g):

Recipe Steps

Input all of the necessary information at the top of the calculator. If the fat percentage of the yogurt is greater then the target fat for the overall gelato, the recipe will call for milk instead of cream.
Measure the dry ingredients: sucrose (white sugar), dextrose, salt, gum acacia, and xanthan gum carefully individually. Then combine them together as a dry mixture.
Measure the yogurt directly into a tall vessel compatible with an immersion blender, or measure directly into the container of a countertop blender. Either way, make sure to carefully tare your scale beforehand.
Measure the cream or milk called for in the ingredients table separately, and have it standing by.
Pour the dry mixture on top of the yogurt, and blend thoroughly with your equipment of choice. If using an immersion blender, detach the head after and leave it inside the vessel. If using a countertop blender, make sure the mixture is homogenous, but do not blend for an extended period of time. (To avoid overheating the mixture.)
Pour the already measured cream or milk on top of this current mixture. Blend again thoroughly. Take extra care to make the mixture vertically homogenous, especially when using an immersion blender.
Transfer your gelato mixture into a storage vessel, or cover the current container with an airtight seal.*
If using a standard ice cream churn: refrigerate for only 4-6 hours, blend one more time, and process according to your specific machine.
*If using a blade-driven frozen dessert machine: instead transfer into the appropriate container for the machine. Place that in the freezer for at least 24 hours, process according to the instructions of your machine. Use the specific Gelato function if using the Ninja Creami.