Tart flavored frozen yogurt being spooned into a cup
|Place of origin||United States|
|Region or state||New England|
|Creator(s)||H. P. Hood|
|Main ingredient(s)||Milk solids, sweetener, milk fat, yogurt culture|
Frozen yogurt (also spelled frozen yoghurt; also known by the tradenames Frogurt and FroYo) is a frozen dessert made with yogurt and sometimes other dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the FDA but is regulated by some states. Frozen yogurt may or may not contain live and active bacteria cultures.
Frozen yogurt was introduced in New England, north-east USA, in the 1970s as a soft serve dessert by H. P. Hood under the name Frogurt. In 1978, Brigham's, a Boston-based ice cream, candy and sandwich shop chain, under the direction of their VP of Marketing & Manufacturing, Jerry Lavely, a food industry innovator, who later became known as "The Foodmeister", developed and introduced the first packaged frozen yogurt called Humphreez Yogart. Around this same time, another packaged frozen yogurt product, called "Danny" debuted from Dannon. This variation was a raspberry yogurt product on a stick and covered with dark chocolate. Both were originally intended as a healthy alternative to ice cream, but some consumers complained about the possibly unexpected tart taste and manufacturers began production of recipes that contained more sugar. Frozen yogurt took off in the 1980s, reaching sales of $25 million in 1986. In the early 1990s, frozen yogurt was 10% of the frozen dessert market.
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 at a temperature of 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 at a temperature of -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.
Frozen yogurt has come to be used much like ice cream, and is served in a wide variety of flavors and styles. Many companies allow customers the option of adding various toppings, or of ordering their frozen yogurt in cups or in cones. Certain sellers offer sugar-free varieties. Frozen yogurt made by some chains is tarter and closer to the original recipe, whereas other firms focus on making their frozen yogurt taste like ice cream.
Other uses of term 
|Wikimedia Commons has media related to: Frozen yogurt|
- How Frozen Yogurt is Made
- Steinhauer, Jennifer (2007-02-21). "Heated Competition. Steaming Neighbors. This Is Frozen Yogurt?". New York Times. Retrieved 2007-02-21.