Frozen yogurt

Frozen yogurt is a frozen dessert made from yogurt and other ingredients, usually served with a tangy flavor and a soft-serve-like texture.

Yogurt: A fermented milk food produced by bacterial cultures that convert lactose into lactic acid. Yogurt supplies the fermented base and characteristic acidity.
Continuous freezer: A machine that continuously freezes and aerates a liquid mix while pumping it out. Commercial frozen yogurt is commonly drawn from this type of machine.
Self-serve frozen yogurt: A retail format in which customers dispense frozen yogurt and choose their own toppings. This format makes portion size and topping combinations customer-controlled.
Gelato: An Italian-style frozen dessert generally churned with less air and served warmer than conventional ice cream. Its dense texture and serving temperature differ from typical frozen yogurt.
Lactic acid fermentation: A microbial process that converts sugars into lactic acid. It gives the yogurt base much of its tang.
Dynamic freezing: Freezing a mixture while continuously agitating it to control ice crystals and incorporate air. Simultaneous agitation and cooling shape frozen yogurt's texture.
Frozen yogurt parfait: A layered dessert combining frozen yogurt with ingredients such as fruit, cereal, or sauces. Layering adds contrasting flavors and textures to the frozen base.
Sherbet: A frozen dessert made from fruit, sugar, and limited dairy ingredients. Its fruit-forward base is unlike yogurt's fermented dairy base.
Ice cream: A frozen dairy dessert made from a sweetened, aerated mixture of milk or cream. Its richer, cream-based composition helps distinguish frozen yogurt.
Ice crystal: A solid crystalline form of water produced when water freezes. Large crystals can make frozen yogurt feel coarse or icy.

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KulfiCompared with: Its tangy fermented-dairy base contrasts with kulfi’s traditionally reduced milk.