Instructions: *To drain yogurt, place 4 cups natural yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or until volume of yogurt is about 2 cups.

In bowl, combine yogurt, sugar and vanilla, stirring to dissolve sugar.

Pour into pan or ice-cream machine and freeze by transferring to an ice-cream machine and freezing according to manufacturers instructions.

Or, transfer to shallow metal cake pan; freeze until almost solid. Break into big chunks and beat with electric mixer or whirl in food processor until smooth. Transfer to airtight container and freeze until firm (about 30 minutes to 1 hour). Let stand in refrigerator for 15 to 30 minutes or until softened before serving.

NOTES : For a creamier frozen yogurt, drain the yogurt first.

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