Does baking recipes with yogurt containing live cultures destroy the effectiveness of the product?
Asked in Nutrition
Does freezing yogurt with live cultures destroy the effectiveness of the product?
I am not an expert, but my experience has been that freezing does not destroy the cultures. I make my own yogurt and to have starter, I buy a quart of plain yogurt and freeze it in ice cube trays. The frozen starter still makes a good yogurt, so the cultures clearly survive the freezing. Previously frozen yogurt is not very palatable out of the freezer, in my experience. I think cold in general doesn't bother microbes in the short term (six months to a year, something like that). Cold puts microbes in suspended animation, but heat kills them.