Frozen yogurt: what is it and how to cook?

In the summer heat, sales of ice cream increase significantly, as people want to feast on a sweet cold dessert. However, the quality and composition of goods in the store often does not suit the buyer, who carefully monitors their health. A large amount of sugar and chemical additives indicated on the packaging do not add any utility to the product. Replace ice cream can be more useful creamy delicacy - frozen yogurt.

Fresh yogurt is a very useful product for the intestines, as it contains many active bacteria. Unfortunately, when frozen, most of them die, however, yogurt from the freezer has several advantages over the usual cold desserts.

High calcium content has a positive effect on the body. The element is useful for bone skeleton, health of teeth, nails and hair. In addition, recent studies have proved the importance of regular calcium intake in the fight against cancer. It helps reduce the growth of cancer cells in the colon area. A serving of frozen yogurt can contain from 100 to 180 milligrams of calcium.

Chocolate and sweets are very tasty, but do not nourish the body, but only give a large dose of sugar in the blood. Frozen yogurt, unlike classic ice cream, contains a large amount of protein. One serving contains about 25 grams of protein, which is the main building material for any person’s muscular system. Its use is especially useful for children and adolescents who are in the phase of active growth.

The high content of beneficial probiotics in fermented milk products helps to normalize the bowels and get rid of diarrhea. In addition, the probiotics contained in yogurt Lactobacillus bulgaricus and Streptococcus thermophilous destroy lactose, therefore, allow people to use cold delicacy even to people with poor tolerance of milk.

Yoghurt, in comparison with ice cream, contains two times less fat, which makes the first almost a dietary dessert. It can be used by those who are overweight, but do not find the strength to give up sweets. Using home-made yogurt instead of shoplifting will sometimes allow people with diabetes to enjoy a cold snack.

The nutritional value of frozen yogurt depends on which product was frozen. Undoubtedly, the amount of calories in homemade natural yoghurt will be lower than in a sweet shop dessert with various fillings, and the content of healthy protein will be higher. So, the usual fruit yogurt is much more useful than the one in which puffed rice, biscuit pieces or chocolate chips are added.

It is best to freeze the natural product, cooked alone or choose more fat-free products without fillers. After all, yogurt is rich not only in beneficial bacteria, but also contains vitamins and beneficial trace elements that do not disappear anywhere during the heat treatment of the product.

• Vitamins of groups A and C increase immunity and body resistance to various diseases. And a number of vitamins in the group helps to combat excess weight, brittle nails and hair and the occurrence of stress. Dairy products with a vitamin B content in the B group are especially useful for women during menopause.
• Saturated fatty acids are beneficial to the stomach and intestines, and the monosaccharides and disaccharides contained in the natural product will serve as an excellent source of energy.
• A large number of various macro-and microelements contributes to the development of various hormones and increase the protective properties of the body. Phosphorus, magnesium, zinc, calcium and potassium, chlorine, iron and sulfur can be found in the composition. High levels of iodine in some types of yogurt will help maintain a stable thyroid gland.

In order to prepare a frozen dessert, you need to first prepare the yogurt itself. It is best to use a special device for this, which is called “yogurt maker”, but you can do with the usual set of dishes. All you need is only two ingredients.

• 2 liters of milk of any fat content. It is best to take natural, not pasteurized milk.
• 150 g of any ready-made yogurt. It is impossible to get lactic acid bacteria immediately in milk. For their "breeding" need a little finished product. The first time you can use the product purchased in the store, and for subsequent preparations the remnants of the product that was made independently.

The preparation itself is so simple that even a beginner can handle it. Milk is boiled and cooled to a temperature of 38-40 degrees to clean it from harmful bacteria. Glass or plastic containers should be rinsed thoroughly and held for a few minutes over the hot steam. Pour milk into it, add ready-made yogurt into it and leave in a warm and humid place for maturation for 12 hours. In order to create the most comfortable conditions for bacteria, you can put an open pot or a jar of warm water next to the milk and cover both containers with a veil.

Frozen yogurt at home is no more difficult to prepare than regular. To do this, you need to decompose the fermented milk product in portions and place in the freezer for several hours. Every 20-30 minutes you can get them and mix the contents thoroughly. This will break the nascent ice crystals and make the mass more homogeneous and airy, similar to regular ice cream.

For the preparation you will need 800 g of fermented milk product, 60 g of sugar, 60 ml of any syrup and 1 teaspoon of vanilla. Unsweetened yogurt should be allowed to drain lightly in a colander covered with gauze to make the mixture more dense. Mix the mass with all other ingredients and beat well with a mixer. The resulting dessert put in the freezer until freezing.

For making ice cream, you need to take 500 g of a fermented milk product, 5 tablespoons of granulated sugar and 350 g of any kind of filler. It can be strawberries, raspberries, cherries, bananas, pears or apples. And you can make a more exotic option by adding as a filler avocado, young carrots or sweet peppers. The main difference between different fillers is that some freeze well in chopped form, while others must be pre-processed. So, a mixture of berries and sugar, you need to pre-knead and boil, and a banana or avocado is enough to cut into small cubes and mix in a whipped yogurt mass.

You will need 600 g of a fermented milk product, crushed nuts, 1.5 tablespoons of cocoa or a dry mix of hot chocolate. The yoghurt mass is whipped with cocoa, after which crushed pistachios or hazelnuts gently interfere with it. The resulting mixture is laid out in forms and sent to the freezer for 6-8 hours.If you put in a soft mass wooden or plastic sticks, then after freezing you get a real popsicle, which you can dip in melted chocolate, sprinkle with grated chocolate and candied fruits or roll in coconut chips.

The shelf life of frozen yogurt is much higher than usual. If the latter can be stored in the refrigerator for about 1-2 weeks, then solid ice cream can lie in the freezer for at least a month. However, defrosting and re-freezing yogurt is not recommended. In this case, it will finally lose all its beneficial bacteria and become an ordinary sweet dessert. Yoghurt ice cream will perfectly replace bored cakes and pastries at the summer festival.

For information on how to make frozen mango and strawberry yogurt, see the next video.