Frozen Yogurt

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Frozen yogurt became popular in the 1970s and ’80s as a low-fat, “healthy” alternative to ice cream. In fact, frozen yogurt is essentially ice milk whose mix includes a small dose of yogurt; the standard proportion is 4 to 1. Depending on the mixing procedure, the yogurt bacteria may survive in large numbers or be largely eliminated.