1. Strain yogurt through a cheesecloth for 4 hours. If you do not have a cheesecloth, layer 2 paper towels in a strainer with a large bowl underneath to catch the liquids. The yogurt should have a thick, cream cheese-like consistency once the liquids are strained from it. You will use 4 cups of the strained yogurt for this recipe.
2. Mix the 1/4 cup honey and the vanilla into the yogurt in a large mixing bowl. Puree 1 cup of fresh strawberries in a blender or food processor. Then, add 1/8 cup honey and blend/process for 30 more seconds until it is mixed well.
Add the strawberry mixture to the yogurt mixture and use a wire whisk to stir until the color is the same throughout.
3. Add the last 1/8 cup honey and the salt and stir well.
Now it is time to churn the yogurt! For this step, simply follow the user instructions for your ice cream maker. After the first 10 minutes of churning, the yogurt will begin to thicken. This is when you prepare the chocolate.
Mix the Nutella (or dark chocolate chips) and milk in a microwave safe dish and microwave for 15 second intervals, stirring after each interval until mixture is completely melted and has a smooth consistency (usually takes 30-45 seconds). Add this chocolate mixture to the yogurt while it is churning, one teaspoon at a time, so that it will be dispersed throughout the yogurt. After adding all of the chocolate, let the yogurt churn for about 5-7 minutes until it reaches the desired consistency.
This yogurt can be eaten immediately or stored in an air-tight container in the freezer and saved for later. Enjoy!
