History of Frozen Yogurt
It all started with a Turkish milk company in the first half of the 20th century, which was looking for a way to sell undamaged fresh milk to the people of Turkey. It was a period of war in the “Land of the Turks” and refrigerators were non-existent at the time. So, harvesting the milk, sending it to yogurt makers, and putting it in cold storage would have been a problem.
In fact, refrigeration was a problem of the whole world back then. So, the company did the next best thing. It developed a way to make and preserve yogurt without using the refrigerator.
The way it did was simple: they diluted fresh yogurt with a lot of water and packed the diluted yogurt in sterile metal containers. The containers were placed in insulated containers and sent to the market.
However, mishaps happen and the product was not as quality as they had hoped. When the container arrived at the market 90% of the product was either spoiled or had dried up.
But that does not mean the end of the story. That mishap led to an idea, which led to a process. The company studied the problem and invented a way to keep the yogurt fresh by putting it in a frozen state.
The idea took off, and yogurt shops and dairy products manufacturers were built in Turkey. Keeping in touch with the past, the name became frozen yogurt.
Frozen yogurt is a cool, creamy, and refreshing treat for the summer, and it’s usually made with some form of yogurt. Yogurt is a dairy product with millions of health and diet benefits.
It may also be called frozen dairy dessert, ice cream, gelato, or sorbet. You may even find it somewhere else because it’s so tasty.
Frozen yogurt is generally considered to be a healthier alternative to ice cream. It contains less fat, calories, and sugar, but it can still deliver what makes frozen yogurt so delicious.
This frozen treat has been around for ages and is generally prepared in a similar way to ice cream. However, gelato and sorbet are more similar to frozen yogurt than ice cream, and distinguishing between the three can be tricky.
The main ingredients in frozen yogurt are milk and yogurt. The amount of milk in frozen yogurt can vary widely, depending on the recipe and selling point: Some have as little as 2%, whereas others have far more.
The yogurt is usually low fat, especially in commercial frozen yogurt shops.
The process of creating frozen yogurt is very much like ice-cream, with one key difference: no added dairy products: milk, cream, etc.
It starts with a frozen yogurt mix which has been manufactured to be lower in sugar and more tart than what is needed with regular yogurt. During production, a mixture of milk and yogurt starter cultures is cooled to a temperature of 110 degrees Fahrenheit.
This causes the bacteria cultures to begin to grow. As the temperature begins to drop, the cultures multiply and continue to grow until the temperature reaches a sufficient level.
At this point, the mixture needs to be pasteurized so no harmful bacteria are present; this ensures the product’s safety for consumption.
Once that occurs, liquid and powdered sugar (as well as flavorings, if applicable) are added. The mixture is blended and then pasteurized again.
The mixture is cooled to a temperature of 82 degrees Fahrenheit, and then frozen. The process of freezing can take just a few minutes or up to several hours.
Once it has been frozen, it is churned to create the yogurt’s unique consistency.
Due to the low sugar content of the mixture, this process of churning doesn’t take nearly as long as for regular ice cream.
The end result is a frozen and ready-to-eat frozen yogurt product.