Homemade Frozen Yogurt

Frozen yogurt, also known as “froyo,” has a tangy taste and a smooth and creamy texture made by freezing a mixture of yogurt, milk, sugar, and flavourings. The origins of this chilly treat can be traced back to the 1970s in the United States and was created as a healthier alternative to ice cream because of its lower fat content. It was initially marketed as “Frogurt,” a portmanteau of ‘frozen’ and ‘yogurt’, a name which I much prefer and just makes me smile.

In the 1980s and 1990s, this healthy alternative saw a surge in popularity, with the emergence of numerous specialist chains and shops. It became a go-to dessert for those seeking a lighter and healthier indulgence. As time progressed, other health benefits were highlighted such as the incorporation of live bacterial cultures during the yogurt-making process. These cultures provide the characteristic tanginess of taste and also offer the potential gut health benefits associated with consuming yogurt. With the rise of the wellness movement, creators started offering more natural and organic ingredients, along with sugar-free and low-calorie options. More recently still, non-dairy and vegan yogurt options also became more widely available, thus catering to individuals with dietary restrictions.

The process of making this is very simple and so well suited to the home setting. It involves no more skill than combining yogurt, milk, sugar, and flavourings. The mixture is then churned in a similar style to ice cream. The machine freezes the mixture while continuously stirring, resulting in that creamy and smooth texture. It’s the combination of texture, taste and its health appeal which has made it so popular. It really is at the guilt free end of the frozen treat spectrum and it’s no wonder it’s still so popular.

Homemade Frozen Yogurt

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