2.? Put the yogurt directly in the freezer (usually on the ice cream layer)
Then freeze for 2-3 hours according to different needs.
I was frozen for two hours, and it melted a little fast.
3.? After freezing, take it out and stir it directly to eat! The taste is not so good, but it can be regarded as the same paragraph!
Extended data
Frozen yogurt has the dual characteristics of yogurt and ice cream, and it is a new dairy product with two in one. Frozen Yogurt came from 1970 in the northeastern United States. It was originally called "Frogurt" and later changed to "Frozen Yogurt".
Frozen yogurt prevailed in 1970s and 1980s and became a low-fat "healthy" substitute for ice cream. In fact, frozen yogurt is a small amount of yogurt added to frozen dairy products, and the standard ratio is 4:1. Depending on the mixing procedure, a large number of strains can survive, or most of them may be killed.
Among all kinds of dairy products, yogurt and ice cream have always been favored by consumers because of their rich nutrition, good health and excellent adaptability, and they are suitable for all ages, edible in all seasons and have a broad consumer market, among which ice cream has many varieties, rapid development and fine grades.
In contrast, although yogurt was rated by nutrition experts,
One of the top ten healthy foods, but its development lags behind slightly, mainly because the production process of yogurt is complicated and the delivery period is short. But in terms of its nutritional value and curative effect on human body, yogurt is incomparable and irreplaceable by other dairy products. Therefore, frozen yogurt came into being, which has the dual characteristics of yogurt and ice cream, and is a new dairy product with two in one.
Frozen yogurt originated in the northeastern United States in the 1970' s, and first appeared as "Frogurt".
1978, an ice cream chain named "Brigham" in Boston developed the first commercial frozen yogurt named "Humphreez".
Yogurt”。
Because of its healthy and low-calorie characteristics, frozen yogurt was regarded as a substitute for ice cream at first, but some consumers could not accept its sour taste.
In 1980' s, manufacturers began to produce frozen yogurt with sweet taste, and the sales volume increased. In 1986, its turnover reached $25 million. Until the early days of 1990, frozen yogurt had occupied 10% of the dessert market.
In 20 10, the frozen yogurt market in the United States grew to1500 million dollars.