Services

Frozen Yogurt

Frozen Yogurt Production

Recipe, processing & freezing

Independent frozen yogurt production and factory design support — recipe formulation, processing, freezing, overrun control and food safety for frozen yogurt and frozen dessert manufacturers.

Watson Dairy Consulting brings combined ice cream and yogurt manufacturing expertise to frozen yogurt projects, where the technical demands of both categories intersect.

Planning frozen yogurt production or troubleshooting a recipe? Discuss your project →

Services Dairy Science Information

Independent frozen yogurt recipe development and production expertise – soft serve, soft scoop, powder and portion formats, with recipes and process know-how that get the quality right first time.

Frozen Yogurt – Recipes, Production and Factory Design

Frozen yogurt is sometimes referred to as frozen yogurt ice cream, and is often mistakenly associated with simply freezing yogurt. If a normal yogurt is frozen, it freezes into a solid lump, because the typical solids content of a yogurt is very low. The large amount of water (typically around 82%) causes the low-solids product to freeze hard.

Frozen yogurt manufacture instead follows the basic processing principles of ice cream manufacture, with recipe changes to increase the solids content, add live yogurt cultures, and give a clean, tart taste that enhances and boosts real fruit flavours.

Watson Dairy Consulting has been actively involved in frozen yogurt recipe development and manufacturing processes for over 20 years. We are frozen yogurt experts and provide recipes and process know-how that ensure the quality of your product first time.

One recent frozen yogurt project – for a Turkish company – involved identifying a suitable local manufacturer and developing recipes to strict requirements for calorie content and taste. You can read about that project here, and see our latest development, Yoort in Istanbul, Turkey.

Frozen Yogurt Formats We Develop

Liquid mix (soft serve)

Liquid frozen yogurt mix for soft serve machines – the classic store and parlour format.

Soft scoop

Soft scoop frozen yogurt for retail sale in tubs and containers.

Briquettes & portions

Frozen yogurt briquettes and individual portions for flavour-blending machines.

Powder formulations

Frozen yogurt powder formulations for reconstitution and convenient distribution.

Within these formats we develop fat-free and low-fat frozen yogurt recipes, chocolate frozen yogurt, prebiotic frozen yogurt and recipes built to strict calorie and taste targets – balancing solids, stabilisers, sweeteners and cultures to hold texture and flavour.

Naming note (CODEX STAN 243-2003): the term "yoghurt" may be used together with "frozen" provided the product complies with the fermented-milks standard before freezing, the specific starter cultures can be reactivated in reasonable numbers by thawing, and the frozen product is named as such and sold for direct consumption only. Naming rules vary by country and should be confirmed for your market.

Recipe Formulation Tool

For nutritional information and recipe formulation, use our Frozen Yogurt Recipe Formulation and Nutritional Information calculator.

How Watson Dairy Consulting Can Help

Frozen yogurt recipe development – soft serve, soft scoop, powder, portions, low-fat, fat-free and specialist recipes
Process and production know-how – getting quality right first time
Factory and equipment selection for frozen yogurt production
Calorie and taste-targeted formulation
Manufacturer identification and project support
Expert witness and independent technical review

Developing a frozen yogurt product or setting up production? Watson Dairy Consulting provides independent, experienced frozen yogurt recipe and process support worldwide.

Discuss Your Frozen Yogurt Project

Frozen Yogurt FAQs

Is frozen yogurt the same as frozen ordinary yogurt?

No. If an ordinary yogurt is simply frozen it sets into a solid lump, because the typical solids content of a yogurt is low (often around 82% water). Frozen yogurt is a purpose-made product that follows the principles of ice cream manufacture, with the recipe adjusted to increase the solids, add live yogurt cultures and give a clean, tart taste that enhances real fruit flavours.

What forms of frozen yogurt can be made?

Frozen yogurt can be made as a liquid mix for soft serve machines, as a soft scoop product for retail sale, as briquettes and individual portions for flavour-blending machines, and as a frozen yogurt powder formulation. Each form needs its own recipe and process approach.

Can frozen yogurt legally be called yogurt?

Under the international Codex standard for fermented milks, the term yoghurt may be used with the word frozen provided the product complies with the standard before freezing, the specific starter cultures can be reactivated in reasonable numbers by thawing, and the frozen product is named as such and sold for direct consumption only. Naming rules vary by country and should be confirmed for your market.

Can you make a low fat or fat free frozen yogurt?

Yes. Low-fat, fat-free and reduced-calorie frozen yogurts can be formulated by adjusting the recipe, solids, stabilisers and sweeteners to maintain texture and taste. We have developed frozen yogurt recipes to strict calorie and taste requirements for clients.

Can you develop a frozen yogurt recipe and help set up production?

Yes. Watson Dairy Consulting has developed frozen yogurt recipes and production processes for over 20 years, covering recipe formulation, soft serve and soft scoop, powder formulations, equipment and factory design, and can help identify suitable manufacturers and set up production.

Disclaimer: the information on this page is provided as general technical guidance. Recipe, composition, food safety and labelling requirements vary by product and country and are subject to change; they should be confirmed against current regulations and validated for your specific operation. Watson Dairy Consulting can provide project-specific advice.

For more information or to discuss your requirements please contact us.

Further reading: John Watson publishes articles on dairy industry topics on LinkedIn — from infant formula safety and milk supply to plant design, yield improvement and dairy commodity outlook. Browse all articles by John Watson on LinkedIn →