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It seems to have started in Los Angeles, California in 2009.
Half a cup of nonfat Frozen Yogurt from TCBY has 23g of carbs.
The live culture in the yogurt does not die when frozen, it becomes dormant instead. After you thaw or eat the yogurt, the dormant culture comes back to life.The amount of 'live culture' in commercially sold 'frozen yogurt' may only be a fraction of culture compared to regular yogurt. It has to do with the manufacturing process, and not the effect of temperature.The 'live culture' does die when the yogurt is heated. Heat treated or pasteurized yogurt have no live culture.I am from India. I always make Dahi (yogurt) at home. I whip and freeze a part of yogurt to start next batch. I thaw out the frozen yogurt in the refrigerator, whip it and use it as a starter for the next batch. When the yogurt is frozen, it does lose the texture. That's is the reason i whip the yogurt before freezing and after thawing.
Yes, but you have to start with a yogurt culture
yogut was made today by a man named chocolate yogurt
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Chobani.
The melting point of the ingredients in your drinks have different values, water tends to be the last part of a drink or drinks to melt. For example Orange juice will start to melt before pure water, because it has started to melt first it has the abilty to take in more heat over a lesser surface area and the liquid will help it to melt faster as well.
Yogurt Zone
yogurt maker
Business license $115 (Orange County), Tax certificate, about $20. That's it unless you have employees.
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