Those who are adept at putting all kinds of food in the freezer may have already dared with yogurt. While it is true that this is a way to conserve bacteria, certain tips must be taken into account so that it does not lose its qualities. That is, yogurts can be frozen and then there is no problem in eating frozen yogurt, but before embarking on the adventure, from Kaiku Lactose Free we give you a few tricks.
Yes, although if you are going to do it because of its proximity to the preferred consumption date, you should know that yogurt is food with life beyond that date and it is not worth freezing it for a week.
That said, yogurt can be frozen, and to do so you should not rush until the day of its preferred consumption. The cooler it is, the longer it can keep its properties in your freezer. You can read also: How to reheat tamales
It is important to bear in mind that when freezing yogurts, especially when they are not made with whole milk and ferments, they can lose their texture. The creamiest, Greek Kaiku Lactose-Free or denser natural ones have more points to come out of the freezer while maintaining their original shape. The flavored ones, the skimmed ones, and other yogurts with more additives can be frozen but you should beat them well after defrosting them because they can lose their homogeneous texture.
In any case, the fact that this happens does not imply that the yogurt is bad. In fact, since it loses its creaminess a bit, the idea is to use your frozen yogurt for cooking, to make a salad sauce, or to make frozen yogurt!
As we mentioned, the simpler and more natural the yogurt, the easier it is for it not to lose its texture when frozen. Freezing skimmed yogurt to preserve it when it is orphaned in the fridge is an option, assuming this transformation. To avoid these granules as much as possible, remove the whey, transfer the yogurt to a freezer container, and at the exit, respect the cold chain and give it a mixer point if you want it to have the usual creaminess.
Freezing Greek yogurt is possible and also the fact that it is fattier gives it more points to stay delicious after being in the cold.
If it has not crossed your mind to stick a stick in the yogurt and put it in the freezer to get an ice cream lolly, you have not had a childhood. This mechanism, however, is not ideal: although freezing yogurt to make ice cream is ideal.
First, extract the soil from your yogurt. Then beat the yogurt and add a little honey, you can do it with some rods or with the mixer so that everything is well mixed. Transfer it to a freezer container and place it in the freezer. To get it to freeze evenly, you can stir from time to time. You can also add fruit or jam at this semi-frozen point. When it is completely frozen, cover it with parchment paper and close the container tightly.
To defrost the yogurt you must remove it to the refrigerator, to a warm area, and let it heat up gradually. This is how the ferments and bacteria will reactivate again, and with them the properties of this food to take care of our flora. Once it returns to its normal state, you should consume it in one day preferably.