Overview
Frozen yogurt combines the taste and texture of ice cream with yogurt’s health benefits. It comes in varieties such as soft, hard, and mousse. Not entirely frozen, it contains ice crystals and the main ingredient is milk, often mixed with an ice cream base then frozen.
Composition and Culture
The yogurt culture, which is about 1% of the product, consists of Lactobacillus bulgaricus and Streptococcus thermophilus, providing its distinctive flavor. Air is incorporated to give volume, while water acts as a binder. Generally, frozen yogurt is similar to ice cream but with less fat and protein, sometimes more sugar, and certain versions have only 3g protein per serving.
Production and Economics
The standard recipe includes sugar, milk, cream, and egg yolks, along with bacteria cultures. During the freezing process, air and fat create layers, contributing to the texture of frozen yogurt. U.S. standards generally require a 90% ice milk mix and 10% plain yogurt, but some countries mandate a 70% yogurt content with a pH under 5.0.
Franchise fees for opening a shop average $35,000, with total investment around $355,000. Some establishments can earn annual sales of $750,000–$800,000 after two years, with labor costs sitting between $7,500 and $15,000 a month.
Health Aspects and Probiotics
Frozen yogurt is often seen as a healthier choice compared to ice cream, particularly due to more sugar but less fat content since it is made with milk, not cream. Concerning probiotics, not all frozen yogurt retains the same amount of cultures post-production, as some may not survive the flash-freezing process. The probiotic content is generally lower than in the original yogurt.
Making Frozen Yogurt at Home
Many enjoy frozen yogurt as a DIY option at home. The basic recipe calls for plain Greek yogurt, milk, sugar, vanilla extract, and fruit. Ingredients are blended until smooth, with fruit added last, to create either a soft-serve treat or a firmer dessert after additional freezing time.
Marketing and Variety
From its initial introduction where it failed due to a strong yogurt taste, frozen yogurt gained popularity after flavor improvements. Now, there are countless flavor options and toppings, making it a versatile dessert enjoyed across all age groups. Technological advancements have also improved the quality and variety available.
Frozen yogurt shops often offer self-serve stations for customers to mix and create personalized flavors and combinations, enhancing the consumer experience.