How to Improve the Texture of Your Frozen Yogurt

[fa icon="calendar"] Mar 24, 2017 12:49:59 PM / by Roberta Oddati

Roberta Oddati

How to Improve the Texture of Your Frozen Yogurt 

Summer is just around the corner and what better way to celebrate it than treating ourselves with some frozen yogurt? A combination of yogurt and our favorite fruits and other flavors fused into a single frozen delight. But don’t you just hate it when your froyo has a weird texture or it's a little less creamy than it should be? Well, read on and you might just have yourself some handy tips on how to improve the texture of your frozen yogurt.



Now to prevent your froyo from crystallizing, you can make golden syrup. All you need to do is boil some water, add sugar and lemon wedge to caramelize the sugar and let it sit for 45 minutes. Golden syrup is just one of the substitute sugars that you could use in making your froyo. Most homemade gelato or ice cream recipes use simple table sugar, but little did we know that exploring other options such as golden syrup could make a world of a difference for your frozen yogurt’s texture. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add creaminess, and stability to frozen yogurts. Small doses of these alternative sugar forms, when used wisely, can make for creamier and more stable froyo.


RELATED: How do we differentiate ice cream from sorbet and frozen yogurt?


Another way of making sure that you have the right texture for your frozen yogurt is using hydrocolloids. The science behind this is that water in ice cream can migrate outside of the matrix that forms ice cream which includes sugars, proteins, fat and water. Hydrocolloids manage the water and keep it from coalescing and forming large ice crystals, which take away from the perceived quality of these frozen desserts. So next time you make frozen yogurt, try incorporating some hydrocolloids to make it more stable and richer in texture.


There’s a newer technique in making froyo and it can be considered as a bright innovation: the use of liquid nitrogen. However, this technique is used by most pros in froyo making and is not that popular yet. The science behind is simple: if deep chilling and fast freezing makes frozen yogurts creamy, why not make froyo using the coldest ingredient around? However, this is a more advanced approach and you might be in for a surprise if you’re one of the first to use this technique.


LEARN MORE: How Long Does Ice Cream Last Under the Sun?


So there you go froyo lovers and froyo makers, check out the techniques and components used as mentioned above and get ready to produce the creamiest, richest, best froyo in town.


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Topics: frozen yogurt

Roberta Oddati

Written by Roberta Oddati

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