Do you like to eat frozen yogurt? Frozen yogurt is a delicious treat enjoyed by many. Do you worry about opening your freezer, excited to enjoy some delicious frozen yogurt, only to find it rock-hard and impossible to scoop? Fortunately, there are several simple tricks you can employ to keep your frozen yogurt soft and scoopable, even after being stored in the freezer for an extended period. Essentially you are planning to start a frozen yogurt business, these tips may help you well.

Choose the Right Container

The container you use to store your frozen yogurt plays a crucial role in maintaining its softness. Opt for an airtight container that seals tightly, preventing any air from entering. Exposure to air can cause the yogurt to develop ice crystals and become hard. Avoid using containers with loose lids, as they allow air to circulate, leading to freezer burn and icy frozen yogurt.

Furthermore, consider the size of the container. Using a smaller container will help minimize the amount of air trapped inside, reducing the chances of ice crystals forming. If you only have a large container, fill it up to the brim to limit the air space. The less air your frozen yogurt is exposed to, the better it will retain its soft texture. Check the frozen yogurt kiosk design

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Add a Stabilizer or Emulsifier

To maintain the softness of your frozen yogurt, you can add a stabilizer or emulsifier to the mixture before freezing it. These additives help to prevent the formation of ice crystals, which is a common cause of hardness in frozen desserts.

  1. Corn syrup. Acts as a stabilizer. Corn syrup helps inhibit the formation of ice crystals and keeps the frozen yogurt smooth. Simply add a small amount of corn syrup to your yogurt mixture before freezing, and mix it thoroughly. This will aid in maintaining a soft and creamy consistency.
  2. Guar gum. It is a natural ingredient derived from the guar bean and is known for its ability to thicken and stabilize foods. Adding a small amount of guar gum to your frozen yogurt base can help maintain its creamy texture and prevent it from freezing too hard. View the ice cream kiosk design
  3. Gelatin. Gelatin is a natural thickener and stabilizer. Dissolve a small amount of gelatin in warm water, ensuring it is fully dissolved before adding it to the yogurt mixture. The gelatin will help prevent the formation of ice crystals, resulting in a softer texture.
  4. Lecithin. Commonly found in egg yolks. Lecithin helps to bind the fat and water molecules together, creating a smoother and more stable texture. If you prefer to avoid eggs, you can use soy lecithin or sunflower lecithin as alternatives.

Incorporate Sugar or Alcohol

Including sugar or alcohol in your frozen yogurt recipe is another effective method to keep it soft and scoopable. Both sugar and alcohol lower the freezing point of your mixture, preventing it from becoming too hard when frozen.

  • Sugar. Acts as an anti-freeze agent, reducing the freezing temperature of water in the mixture. This keeps the frozen yogurt softer and more pliable. When adding sugar, make sure to dissolve it completely in the yogurt base before freezing.
  • Alcohol. Inhibits the formation of ice crystals in frozen desserts. It acts as a natural antifreeze, preventing the freezing process from turning your yogurt into a solid block. However, be cautious when using alcohol, as too much can affect the flavor of your frozen yogurt. Stick to small amounts, such as a tablespoon or two, depending on the quantity of yogurt you are freezing. Click here to check the drinks kiosk

Use Full-Fat Yogurt

The fat content in your frozen yogurt can greatly impact its texture and softness. Opting for full-fat yogurt rather than low-fat or non-fat varieties can help maintain a creamy and smooth consistency. The higher fat content in full-fat yogurt provides a more luxurious mouthfeel and prevents the frozen yogurt from becoming too icy.

When making your frozen yogurt at home, choose full-fat yogurt as the base. You can then add your preferred flavors and mix-ins before freezing. By starting with full-fat yogurt, you are ensuring a richer and softer result.

Control the Freezing Process

Properly controlling the freezing process is vital in ensuring your frozen yogurt remains soft. First and foremost, always freeze your yogurt in the coldest part of the freezer, usually the back or bottom shelf. This guarantees a more consistent and even freezing, reducing the likelihood of ice crystals forming. Check more about smoothie kiosk

Furthermore, avoid frequent temperature fluctuations in your freezer. Keep the freezer at a steady temperature to prevent the yogurt from partially thawing and refreezing. Fluctuating temperatures can lead to a grainy and icy texture, compromising the softness of the yogurt.

When placing your yogurt in the freezer, do not overcrowd it with other items. Leaving enough space around the container allows for proper airflow and prevents the formation of ice crystals. If you have multiple containers, ensure they are evenly spaced within the freezer.

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Practice Proper Thawing Techniques

when it comes time to enjoy your frozen yogurt, it is crucial to thaw it properly. Thawing frozen yogurt at room temperature can lead to partial melting and refreezing, resulting in a loss of texture and flavor.

Instead, transfer the desired amount of frozen yogurt from the freezer to the refrigerator and allow it to thaw slowly overnight. This gradual thawing process ensures that the frozen yogurt retains its softness and creamy consistency. If you’re in a rush and need to thaw it quickly, use the defrost function on your microwave, but be careful not to overdo it, as excessive heat can cause melting. Check more dessert kiosk design

Use an Ice Cream Maker

Investing in an ice cream maker can be a game-changer when it comes to maintaining the softness of frozen yogurt. Ice cream makers churn the yogurt mixture as it freezes, preventing the formation of large ice crystals and resulting in a smoother texture. The continuous churning action helps incorporate air into the mixture, making the frozen yogurt lighter and softer.

When using an ice cream maker, make sure the mixture is thoroughly chilled before pouring it into the machine. This will help expedite the freezing process and produce a creamier texture. Follow the manufacturer’s instructions for your specific ice cream maker, as different models may have varying freezing times and techniques. Learn more about the ice cream shop

If you don’t have an ice cream maker, you can manually churn the yogurt mixture yourself. After placing the mixture in a container, place it in the freezer for about 45 minutes. Remove the container and vigorously stir the partially frozen yogurt, breaking up any ice crystals that may have formed. Repeat this process every 30 minutes for a few hours until the desired consistency is achieved.

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