Production
Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture (Lactobacillus bulgaricus and Streptococcus thermophilus are common cultures), natural or artificial flavorings, and sometimes natural or artificial coloring.
Milk fat comprises about 0.55-6% of the yogurt. Added in quantities inversely proportional to the amount of milk solids, the milk fat lends richness to the yogurt. Milk solids account for 8-14% of the yogurt's volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting. Cane or beet sugar provides 15-17% of the yogurt's ingredients. In addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture. Animal gelatin and/or vegetable additives (guar gum, carrageenan, etc.) stabilize the yogurt, reducing crystallization and increasing the temperature at which the yogurt will melt. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change.
Major companies often use assembly lines specifically dedicated to frozen yogurt production. The milk products and stabilizing agent(s) are combined and homogenized. At 32 °C, the yogurt culture is added. The mix remains at this temperature until it sets and is ready for cooling. After that, the mix is cooled to 0 to 4 °C. Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled to -6 to -2 °C. To create extra volume and smooth consistency, air is incorporated into the yogurt as the mixture is agitated. When a sufficient amount of air has been incorporated into the product, the yogurt is rapidly frozen to prevent the formation of large ice crystals, and stored in a cold place to be shipped.
Frozen yogurt can be made in a soft serve freezer in much the same way as soft ice cream; Frozen yogurt mix is sold in powder form that needs to be mixed with water or liquid form ready to pour into a soft serve machine. You can choose a mix with high fat or low fat content and you can choose how much air you introduce into the soft serve frozen yogurt, The higher the level of fat the more air the soft serve frozen yogurt can absorb, and the more air that is mixed or pumped into the soft serve frozen yogurt mix as it freezes the creamier the product will taste.
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