How Long Does it Take for Yogurt to Freeze?

If you are looking for a quick and easy way to freeze your favourite yogurt, read this article to learn how to thaw frozen yogurt and store it in ice cube trays. This article also explains how to freeze greek yogurt and fruit-flavoured yogurt. It will help you avoid constantly refreezing your yogurt, which will degrade the quality.


It ultimately comes down to the same: milk fermented with yogurt bacteria, whether you buy yogurt (also written yogurt) in tiny containers from the corner store, in large plastic tubs at a supermarket, or in a glass jar from your local yogurt maker. In a way, yogurt is like terrible milk. What makes it taste so nice, then?

Everything depends on how the milk fats degrade when heated and reform when the milk cools with the good microorganisms. Yogurt’s creamy, thick texture and somewhat sour flavour result from letting this combination sit at room temperature for roughly half a day. Yogurt can be made with goat, sheep, or cow’s milk, while most commercially available types are made with cow’s milk. Yogurt must always be kept chilled to avoid spoiling.

Yogurt was initially mentioned as a meal in Central Asia. In the past, herders would store extra goat milk for hauling bladder-made skins that were frequently exposed to the sun. Some of the first tart yogurts were made when probiotic bacteria bloomed due to the heat. Yogurt quickly became a common element in the area and spread to other food cultures as the headsmen discovered it was safe to eat and even tasted nice.

The Turkish verb “yogurt,” which means “to thicken,” is where the word “yogurt” originates. Ancient Indians considered yogurt and honey to be the “meal of the gods,” Pliny the Elder, a Roman author and naturalist, was the first to describe this extraordinary substance.

How Long does it Take for Yogurt to Freeze?

Small yogurt portions can freeze in as little as three hours, but a full quart or more of yogurt needs at least six and possibly up to twenty-four hours to completely freeze.

The yogurt you intend to consume by the bowl shouldn’t be frozen, even though it can be useful because it won’t thaw to the same taste and consistency.

Yogurt Freezing in Different Formats

Yogurt Cups

Since you don’t need to divide yogurt cups beforehand, freezing them is a great idea.

Greek Yogurt

Greek yogurt can be frozen, but you can lose that extra-thick, creamy texture. It’s preferable to utilize your frozen Greek yogurt in recipes instead of eating it straight up.

Yogurt with Frozen Fruits

When freezing fruit-flavoured yogurt, you should first open the container, give the yogurt a good stir, and then transfer it to a freezer-safe, airtight container. Fruit yogurt won’t freeze evenly if you don’t mix it first.

Vegan Yogurt

Using the same techniques above, yogurt substitutes made from vegan ingredients can be frozen for up to a month.

How to Store Frozen Yogurt in Ice Cube Trays?

When it comes to making smoothies, frozen yogurt in ice cube trays can make your life much easier. By pre-portioning yogurt into the ice cube trays, you’ll get perfectly-sized portions that are easy to measure. Once frozen, transfer the frozen yogurt to an airtight container or a freezer-safe food storage bag to keep it fresh and frozen. When not in use, the cubes will absorb the flavours of the freezer and lose their original flavour.

You can also freeze yogurt directly from the container. Once frozen, the yogurt will expand and be perfect for ice cream. Transfer the cubes to a zip-top bag or resealable freezer-safe container when ready to eat. Store frozen yogurt in an airtight container for up to two months in the freezer. These cubes can be used for smoothies or blended goodness.

How to Thaw Frozen Yogurt?

Thawing frozen yogurt is easy. Just leave it in the refrigerator for at least half an hour, and it should thaw completely in the refrigerator before eating. It’s important to remember that yogurt has a short shelf life. Thawing is best done the day before eating; otherwise, it may spoil. In a pinch, you can put it in the freezer for up to two months. After thawing, you can eat it right away, but it’s better to thaw it first.

You can use thawed frozen yogurt in recipes where the texture matters less. It can be added to marinades or creamy salad dressings and can also be used in dips and spreads. Thawing frozen yogurt will make it softer and less creamy, so it’s important to stir it vigorously before using it. It may also taste blander than it is after thawing. However, you can do a few things to preserve its freshness.

How Long Can You Eat Yogurt?

  • Most yogurt products have a sell-by date printed on the container rather than an expiration date, indicating how long the seller will stand behind the product’s quality. The yogurt has a shelf life of roughly one month after production.
  • The unopened, chilled yogurt is typically safe to consume for another two to three weeks after this sell-by date, and the yogurt doesn’t suddenly expire.
  • The yogurt will expire more quickly after the seal on the container is broken; therefore, the timer will start to run down more quickly.
  • The frozen variety of yogurt can be stored in the freezer for up to three months beyond its best-by date. You can go an extra ten days on yogurt that you can drink.
  • In the refrigerator, Greek yogurt often lasts an additional one to two weeks.
  • In general, low-fat yogurt has a shelf life extension of 1-2 weeks.
  • Regular yogurt can be consumed for a further two to three weeks.
  • Yogurt that has been opened will stay fresh in the refrigerator for about a week before losing quality.

Can Yogurt Goes Bad?

Yogurt will eventually go bad even though it has a reasonably long shelf life for a dairy product. Yogurt may only be consumed safely at room temperature for roughly two hours after being taken out of the refrigerator.

Yogurt keeps for a long time in the refrigerator due to a few advantageous components and manufacturing processes.

Manufacturers produce yogurt by fermenting milk with bacteria, which results in living, healthy bacterial cultures in the finished product. These cultures can aid in preserving yogurt for a little bit longer than a carton of milk.

Visual assessment. Yogurt can go bad, and you can tell when it does by smelling it and looking for visual indicators. While yogurt frequently has a thin layer of clear liquid on top, this layer grows thicker as it begins to spoil.

Alterations in texture Yogurt is spoiled if you mix it and detect a curdled texture near the bottom of the container. Alterations in colour. Last but not least, yogurt that shows signs of mould is no longer safe to eat.

What is the Difference Between Regular Yogurt and Greek Yogurt?

Regular Yogurt

It takes around 4.5 pH to make regular yogurt, which is created by heating milk, adding bacteria, and letting it ferment. Fruit and other ingredients can be added once it has cooled.

The finished product is smooth, although its thickness can change. The majority of yogurts can either be drunk or eaten with a spoon.

The acidic characteristic of plain yogurt may cause it to taste a little sour. Even yet, it typically has more sweetness than Greek yogurt.

Greek Yogurt

Greek yogurt is created by removing whey and other liquids from conventional yogurt. It is also referred to as concentrated or strained yogurt.

Greek yogurt requires much more milk than conventional yogurt to make a batch of the same size since the filtering procedure reduces the overall volume.

The yogurt is traditionally strained up to three times in cotton bags to achieve the desired texture. Centrifuges are used in contemporary production processes to attain the same result.

When some businesses add thickening agents or other dry ingredients, the finished product is fortified or Greek-style yogurt.

Since most of the liquid has been removed, Greek yogurt is substantially thicker and tangier than conventional yogurt. Due to the need for more milk, it is also typically more expensive.

Which One Ought You to Pick: Regular Yogurt or Greek Yogurt?

Both regular and Greek yogurt are nutrient-dense foods that are great for snacking and adding to a healthy diet.

However, either type of sweetened yogurt is loaded with extra sugar. Consistently consuming a lot of sugar can cause undesirable weight gain, cavities, type 2 diabetes, and heart disease.

As a result, choosing plain yogurts will help you limit your added sugar intake. If you’d rather, you may sweeten it on your own by adding some fruit or a sprinkle of honey.

Greek yogurt is the best option to increase your protein intake. Whoever wants to limit their calories and protein consumption may find that plain, low-fat yogurt is the finest option.

Both are good for you, so pick the one that best suits your nutritional requirements.

What is the Difference Between Cold and Hot Yogurt?

The bacteria in yogurt aren’t extremophiles, which means they won’t survive in extreme heat or cold. Most yogurt bacteria, including Lactobacillus, and bulgaricus, like temperatures between 130 F (54.4 C) to 98 F. (36.7 C).

The bacteria in yogurt only become dormant when temps drop below 98 F, even though they will perish at higher degrees (36.7 C). They won’t keep fermenting your yogurt or other food product, but they will still be alive. Once swallowed, chilled or frozen bacteria will be reawakened.

This indicates that many yogurt products still contain live, active cultures even after refrigeration or freezing. You should be aware that the FDA does not regulate frozen yogurt the same way it does ordinary yogurt. This means that the likelihood of live or active cultures in frozen yogurt is no higher than that of ordinary yogurt.

How to Prepare Yogurt on the Stove?

  • Place your preferred milk in a double boiler and warm it to 180°F. In addition to eliminating competing microorganisms, this will cause the whey proteins to denature and coagulate, improving the final product’s viscosity and texture. For thinner yogurt, hold temperature for 10 minutes; for thicker yogurt, hold temperature for 20 minutes.
  • Remove the milk from the heat when it has been at 180°F for the predetermined amount of time, and let it cool to between 108 and 112°F.
  • Scoop one cup of milk into a small mixing dish after the milk has cooled.
  • Add the 2 to 3 teaspoons of yogurt starter per cup of milk to this cup of milk. For instance, add 8 to 12 teaspoons (2 1/2 to 4 tablespoons) of yogurt starter to a quart of milk.
  • Gently whisk this mixture before adding it back to the bigger volume of warm milk. Fill a clean, warm container with a milk/yogurt starter. Place in an incubator with cover on.
  • Yogurt should be left undisturbed in a warm location for 6 to 8 hours to incubate. The aim is to keep the temperature steady so the yogurt may ferment. The amount of time will change based on the yogurt starter’s freshness (vitality), temperature, milk’s lactose level, and the size of the inoculation culture. Any elements—or a combination of them—will lengthen the procedure.
  • As soon as the yogurt sets to a consistency like a jell, put it in the refrigerator immediately. The acid formation is stopped by fast cooling.


Instead, a wonderfully quick and simple technique is to freeze yogurt. All yogurt can be frozen for up to two months, whether full-fat or nonfat, strained (like Greek or skyr), plain, or fruit-infused.

Small yogurt portions can freeze in as little as three hours, but a full quart or more of yogurt needs at least six and possibly up to twenty-four hours to completely freeze.