How is fro yo made?
Ever wondered how fro yo manufacturers make frozen yogurt?
Google will throw up loads of recipes for home-made fro yo. Add sugar or syrups to some supermarket chilled yogurt, stir it and freeze it. Simple enough, and nice enough. However for the real deal, the fro yo you buy in all of your favourite frozen yogurt stores in Ireland, is not made in the same way!
So how is fro yo made?
1. Mix the ingredients together in a large tank. The ingredients for any particular mix will depend on the type of frozen yogurt (soft serve, retail, organic, for smoothies, etc), but most will have a combination of milk, cream, sugar, stabilisers, milk powders, and maybe some natural fibres like inulin from chicory or agave.
These ingredients combine together to give a milky base that is pasteurised at 75C for 10 minutes, to get rid of any microbiological contaminants.
After pasteurisation, the mix is cooled to 40C, and passed into a culturing tank, where the key step happens. The yogurt culture is added, and the mix is allowed to incubate for between 12 and 14 hours. The yogurt making process is when the lactose in the milk is metabolised by the culture and forms lactic acid.
Standard lactic cultures are used with four different bacteria; streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, and bifidobacterium lactis. However, different yogurts, kefirs, lassis and all sorts of other cultured milk products can be made using different bacterial cultures.
After about 12 hours of culturing, the yogurt mix is then cooled again to below 7.2C, before the flavouring items are added, i.e. fruit purees, caramels, green tea, fruit juices, cocoa, etc. The fro yo is now ready to be packed, either as a liquid for soft serve yogurt, or through a continuous freezer for all other types of yogurt.
The final product is sent into blast freezers to start the freezing process, then the frozen product is stored in storage freezers.
There you have it, that's how fro yo is made!