One thing that may interest you if you are a yogurt fan is the fact that freezing yogurt can be cool, especially for those who would love to see the yogurt last longer. It’s always a good idea to take a cup or so of yogurt and freeze it because it saves on waste and you always have a satisfying snack or ingredient in the freezer. However, certain mistakes are bound to occur while storing the yogurt which affects its taste and texture in a big manner and here are some of the mistakes to be avoided.
Choosing the Right Containers:
These are the general steps people take in freezing yogurt, one of the most stupid mistakes that one can do is to present yogurt with wrong containers. One crucial consideration when freezing bulk quantities of yogurt is selecting the right containers, especially if you’re storing them in commercial walk in freezers, where maintaining proper temperature and minimizing air exposure is paramount to preserving the yogurt’s quality. Yogurt is very sensitive to other aromas and usually when left in the freezer it is likely to pick the aromas of the other foods near it if not put in well-sealed containers. While selecting the type of containers to use it is recommended that producers should not opt for large preserve containers since the material tends to get in contact with too much air, which can lead to texture spoilage.
Preparing Yogurt for Freezing:
It is possible and important to freeze yogurt while preserving the creamy feel that is enjoyed by consumers. In the case of freezing yogurt that has been bought from the store, make sure that you stir it gently so that the yogurt thickens at the same rate. When preparing homemade yogurt, allow them cool down to room temperature then transfer in the appropriate freezer pots. Do not include any sweet ingredients such as honey, fruits or toppings before freezing as this will affect the yogurt’s texture and they will get separated when defrosted.
Optimal Freezing Technique:
These findings further indicate that proper techniques on freezing yogurt is of paramount importance in order to retain the yogurt’s textural and sensory properties. Put the yogurt containers, with the prepared yogurt on it, in the freezer and should preferably be located at the coldest area of the freezer, usually at the back or the bottom. Also, ensure that the RBs are placed upright and just touching each other and not heaped on top of the other to facilitate even freezing.
Thawing Process:
Food thawing methods can influence the quality of frozen yogurt in the event that they are improperly thawed. In order to thaw a frozen yogurt, it is allowed to be transferred from the freezer to refrigerator to thaw slowly for couple of hours or even better, the frozen yogurt can be left in the refrigerator to thaw fully during the night. Avoid letting yogurt sit and come back to room temperature or heating it in a microwave as this makes the yogurt to breakdown or form grains.
Avoiding Temperature Fluctuations:
Frozen yogurt is particularly sensitive to changes in temperature, and this can be a major problem with freezers. Keep the freezer temperature below 0°F(-18°C) to avoid the effect of the so-called two-bite rule as well as the formation of ice crystals that affect the texture of the food. As another suggestion, it might be wise to get a freezer thermometer that will help in checking on the temperatures often and then changing them if required.
Monitoring Storage Time:
In general, frozen yogurt can be held for some time, about 2-3 months without having to compromise much quality but it is advisable not to store it for long because the quality will decrease due to freezer burn or uneven freezing. When monitoring storage time for frozen goods, including yogurt, it’s essential to maintain consistent temperatures in commercial chest freezers to prevent texture degradation and ensure optimal quality upon thawing.
Freezing large quantities of yogurt may well be a viable means of satisfying a desire for this healthful and enjoyable snack over a protracted period of time. However, proper yogurt handling from the time of storing ingredient, forgetting some technical errors like improper selection of container, incorrect method of thawing, and improper storage temperatures can make a significant difference in the taste and texture of yogurt.
