Frozen yogurt is becoming a popular sweet and delicious option for ice cream. How is frozen yogurt made? And how does it differ from ice cream.
FROZEN YOGUR ORIGINS
7 Although yogurt has been a popular food for many millennia now, frozen yogurt was only introduced in the 1970s.
However, frozen yogurt’s entry into the dessert market was a failure for a long period. It was criticized for tasting too similar to regular yogurt. The dessert version we now know was created by more experimentation by the manufacturers. The popular dessert has been reinvented over the years with a variety of flavors, and is now a staple in the sweet market.
FROZEN YOGURT: WHAT ARE THE INGREDIENTS?
The ingredients that go into frozen yogurt are very simple. The recipe generally only contains a handful of key ingredients. This may be noted differently between brands or products:
- Milk solids
- Milk fat
- Usually, yogurt cultures are lactobacillus bulgaricus or streptococcus thermophilus
- Sugar or sweetener
To make frozen yogurt more delicious, sweeteners, flavourings, and colours can be combined in many different combinations.
WHAT IS FROZENYOGURT MADE OF?
STEP 1. STEP 1.
Pasteurized milk is the base ingredient in frozen yogurt. Live yogurt cultures are then added. Each ingredient is precisely measured and added according to the recipe. To maintain a smooth consistency and ensure that all ingredients are well mixed, the mixture is slowly heated to 49°C.
STEP 2. STEP 2.
Pasteurization is a process that involves heating the mixture to a certain temperature (usually around 80°C), and then rapidly reducing it to about 4°C. Pasteurization is a simple procedure that involves heating the mix to a specific temperature (usually around 79degC) and then quickly reducing it again to a comfortable temperature (usually about 4degC).
STEP 3. STEP 3.
The yogurt cultures can be added to the batch once the mixture is at 32°C. Yogurt culture should make up about 1% of the batch. Once the yogurt culture is ready, the mixture should be stored in cool aging tanks for at least four hours.
STEP 4. STEP 4.
The mixture is now combined with the remaining milk, sugar, stabilizers, and The yogurt can then be made by fermenting the two-thirds of the milk. After the mixture is combined, flavour and colour are added. The frozen yogurt mixture is then cooled by a heat exchanger. This is where the first freezing takes place. To give yogurt its light and creamy texture, the machine will inject air.
The frozen yogurt can now be packed and sold.
FROZEN Yogurt CONTAINS PROBIOTICS.
Frozen yogurt can contain different amounts of probiotic cultures than regular yogurt.
This can be due to the possibility that frozen yogurts may contain small amounts of live bacteria cultures that have not survived the flash-freezing process. The number of bacteria found in frozen yogurt is often lower than the yogurt it was made with.
However, the amount probiotic cultures will depend on how much yogurt was used before the frozen yogurt was made. Some frozen yogurts might actually contain more probiotics than regular yogurts. If a frozen yogurt contains “live cultures”, they can have the same health benefits that regular yogurt depending on how much is present.
The National Yogurt Association has established a standard for active cultures in frozen yogurt. Frozen yogurt must contain at least 10 million cultures per gram. Regular yogurt must contain a minimum of 100 million live cultures per gram.