Yoghurt, sugar, and flavourings are combined to create frozen yoghurt, which is processed in an ice cream maker. The finished frozen yoghurt can be eaten right away as a soft-serve delight or left in the freezer for several hours for a firmer texture.
Indian Ayurvedic scripts refer to yoghurt and its health-boosting properties since 6000 BC. The first frozen yoghurt experiment occurred in the 1970s, despite being a crowd favourite for millennia.
Some say frozen yoghurt took a long time to gain traction in the dessert market, and the taste was too similar to regular yoghurt.
It took manufacturers a long time to discover the dessert version we know today. Through various flavours, the famous dessert has entered mainstream sweets as a result.
Keep scrolling to learn what frozen yoghurt is, how to make frozen yoghurt, and the types of frozen desserts.
Did You Know? Forecasts predict that the frozen yoghurt market will reach $2.14 billion by 2028 at a CAGR of 3.8%.
An Overview of the History of Yoghurt
- In Mesopotamia, the history of yoghurt or curd dates back to the Neolithic period (around 5,000 BC).
- At that age, yoghurt is over 7,000 years old!
- Yoghurt results when bacteria is added to warm milk, causing it to be sour.
What Is Froyo?
Here is everything you need to know about frozen yoghurt or Froyo.
- Froyo is the short name for frozen yoghurt.
- Frozen yoghurt is a fruity, low-fat frozen dessert. It is made from yoghurt and is an alternative to ice cream.
- Yoghurt and ice cream are made with milk, sugar, emulsifiers, stabilisers and other products that keep air bubbles from freezing.
- Apart from its nutritional benefits, frozen yoghurt has a fresh flavour that attracts consumers.
- Soft, hard, and mousse are the three main categories of frozen yoghurt.
- Low-acid frozen yoghurt has ice cream's coldness and yoghurt's low acidity.
- Bacteria cannot survive in frozen yoghurt environments.
- The fluctuation in temperature, which causes ice crystals to form during 6-12 months of shelf life, may result in the rupture of bacterial cells, reducing their viability. And hence there can be a loss of viable counts of 0.5–1 log cycles due to freezing the mix.
- In addition, sweeteners inhibit bacteria from growing in yoghurt. Thereby increasing and maintaining the shelf life & nutritiveness of the product.
About Log Cycles:
Log cycles refer to measuring bacterial growth in milk used to make yoghurt. Lactic acid bacteria multiply rapidly in fermented yoghurt, and a log cycle measures bacterial growth over time.
The log cycle occurs when bacteria consume the lactose in milk and generate lactic acid, which thickens and turns milk into yoghurt.
Lactose consumption decreases once the bacteria consumes most lactose in the milk, resulting in more stable and consistent yoghurt. Yoghurt manufacturers measure the log cycle to determine when yoghurt is ready for sale and cooling.
How to Make Frozen Yoghurt?
Listed below are the steps in the yoghurt manufacturing process.
Step 1. Processing Milk
Pasteurised milk is the main ingredient in frozen yoghurt. Each component is measured precisely and added in the order specified in the recipe. Slowly heat the mixture until it reaches 49°C, retains a smooth consistency and is well blended.
Step 2. Pasteurizing Milk
The process of pasteurisation involves rapidly heating a mixture to a specific temperature (usually 79°C) and quickly lowering it back down to a lower temperature (about four °C). While preserving and enhancing the finished product's flavour, this process ensures no pathogenic bacteria survive.
Step 3. Process of Culturing and Cooling
Adding yoghurt cultures to the batch (now at 32°C) is done once the mixture is smooth. Generally, including yoghurt culture in around 1% of the set is advisable. Manufacturers use a four-hour ageing period in ageing tanks inside coolers.
Step 4. Flavouring, Adding Colours and Freezing
Mix the mixture with one-third of the sugar, milk and stabilisers. Afterwards, ferment the remaining two-thirds of the milk to make yoghurt. Add colour and taste after combining them. The frozen yoghurt mixture cools down in the final step through a heat exchanger. In this area, the initial freezing occurs. The machine injects air into the mix to give yoghurt its famously light and creamy texture.
This process results in frozen yoghurt ready for packing, selling, and enjoying!
Benefits of Investing in Frozen Yoghurt Machines
Here are a few reasons to invest in a commercial frozen yoghurt machine.
1. Qualitative Consistency
You can offer your customers quality froyo whenever they want it by investing in a commercial frozen yoghurt machine. A commercial machine will only provide the high quality and consistency of frozen yoghurt that your customers will expect once the buzz spreads.
2. User-friendly Design
You will sometimes have to rush your frozen dessert business employees. Commercial frozen yoghurt machines, however, come with easy-to-use features such as indicator lights and electronic controls, so they can always be supplied with froyo.
3. Faster Freezing Times
You must freeze your product fast if you run a frozen yoghurt business. Consumers looking for a tasty ice cream alternative are less likely to consider your machine if the yoghurt needs to freeze quickly enough. The flooded condenser design in high-quality commercial machines ensures faster freeze times, so this is not a problem.
4. Options Abound
Would you offer more frozen yoghurt flavours for your customers? Do you want your establishment to serve other frozen desserts? How about blending different candy toppings into the froyo as it disperses? You can do all these wonders with a frozen yoghurt machine.
Choose a frozen yoghurt machine that ideally suits your business style from various options. The most gratifying part is that your customers will have more options when selecting their froyo.
5. Guarantee on Maintenance
Your frozen yoghurt machine will have genuine parts from an authorised service provider for optimal performance. There will be no loss of productivity or prolonged downtime when a problem.
How to Make Frozen Yoghurt at Home?
A sweet frozen treat is the perfect summer treat. No ice cream maker is essential to make frozen yoghurt at home. Combine all the ingredients and freeze them in a shallow pan. The recipe is straightforward, and the yoghurt is creamy and delicious despite a few stirrings while freezing.
You only need a very few simple ingredients to make this homemade dessert.
1. Greek Yoghurt: Plain whole-milk yoghurt is ideal in this recipe. Regular yoghurt also works well in this recipe, but Greek yoghurt is better.
2. Sweetener: Honey is delicious, so you can prefer using it. You can also use granulated sweeteners if you prefer.
3. Vanilla Extract: Choose high-quality vanilla extract for the best results.
Preparation Steps to Follow
Making frozen yoghurt without an ice cream maker is simple, although it takes some time. Follow these steps.
1. Mix: Mixing the ingredients is the first step. A hand whisk or a food processor both work well. Getting the mixture fluffy will take about five minutes of whisking.
2. Freeze: Take a 9-inch square glass baking dish, pour the mixture, and spread it evenly. Cover with plastic wrap and refrigerate for 45 minutes.
3. Stir: Remove the pan from the freezer. With a rubber spatula, stir the mixture well. It would help if you stirred the already-frozen edges into the still-soft centre, especially the frozen ones. Stir every 30 minutes for two more hours, then flatten back and cover.
4. Freeze Some More: It would be ideal if you now had the soft-serve yoghurt consistency. You can eat and enjoy frozen yoghurt now. After this, you can transfer it to a smaller container (for easier scooping), cover it tightly, and freeze it for another hour to get a scoopable texture.
Frozen Yoghurt vs Ice Cream – Which is Healthier?
- Frozen yoghurt and ice cream both contain dairy and sugar. Ice cream uses cream instead of cultured milk. Sugar content is higher in frozen yoghurt but lower in fat.
- Frozen yoghurt differs from ice cream because of its dairy base. Cultured milk containing probiotics is used in frozen yoghurt instead of cream.
- Frozen yoghurt's fat and calorie content is lower than ice cream's but may contain more sugar. Both frozen treats contain calcium but no fibre.
- Frozen yoghurt is generally harder and tangier than ice cream.
- Frozen yoghurt may contain probiotics and less lactose than ice cream. However, regular yoghurt contains more probiotics. In addition to lowering total and LDL (bad) cholesterol, probiotic yoghurt may improve your health. As well as reducing anxiety and depression, it may also help with stress management.
- Yoghurt that has been frozen may not retain the same probiotic benefits as yoghurt that hasn't been frozen.
- Frozen yoghurt's fermentation process reduces lactose content. Those with lactose intolerance may find frozen yoghurt more digestible than ice cream.
Frozen yoghurt is a widely consumed dessert, especially in summer. And it takes no time to make them at home if you have the right ingredients and the perfect recipe. Hopefully, you better understand yoghurt ice cream and how to make frozen yoghurt. Try them at home if you do not have frozen yoghurt shops nearby. Various frozen yoghurt brands are available these days. Get some ice cream yoghurt and enjoy it.
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