Frozen Joghurt

By the frozen joghurt we can made many kind of food. Joghurt is unique in that it is self serve. this means that our patrons can customize their joghurt and can make their own create unique food by the joghurt. We currently know 18 different wonderful flavors as well as 45 different tasty topping including fresh fruits. Some popular flavors by the joghurt is:

- Strawberry Banana
- Blueberry
- Peanut Butter Gold
- Orangeslice
- Verry Vanilla
- Cookies And Cream
- Belgium Chocolate
- New York Cheesecake
- Irish Mint.

Frozen Joghurt was introduced in the 1970s as a healthier alternative to ice cream but consumers complained about the tart taste and joghurt like consistency. Manufacturers began production of a recipe that consumers would enjoy and frozen joghurt made a comeback in the 1980s, reaching sales of $25 million in 1986. In the early 1990s, frozen joghurt was 10% of the dessert market.

All natural frozen joghurt is made using fresh joghurt as a base. You can choose and make from three supremely craveable flavors: fat-free natural, 98% fat free valrhona chocolate and 99% fat free, lactose-free soy. And, yes, our probiotic culture survives the freezing process, so you'll enjoy all the same health benefits as you would with your fresh joghurt.

Frozen joghurt made by chains such as Pinkberry, Red Mango, and Yogen Fruz is tarter and closer to the original recipe, whereas other companies like TCBY and I Can't Believe It's joghurt focus on making their frozen joghurt taste like ice cream.

Frozen Joghurt is very good. And some research show that frozen joghurt strengthens and stabilizes the immune systems and much more.

What Is Joghurt ?

Joghurt or yogurt is a dairy product which we can make produced by bacterial fermentation of milk. milk joghurt this is native joghurt, which acts on milk protein to give joghurt its texture and its characteristic tang. Dairy joghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Milk is heated and cooled for an hour. While it is heated, the bacteria are added for fermentation.

Also there is Soy Joghurt, which we can made by soy milk. Soy joghurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation. Soy milk on its own lacks the lactose (milk sugar) that is the basic food for the joghurt bacteria.


Today Joghurt is common food and it's eaten by million people every day. People have been making and eating joghurt at least 5 000 yeares. Joghurt is food whith unique health benefits, it's rich in vitamin b6 and b12, also in protein, calcium, riboflavin etc.



Joghurt isn't well-known food all over the world, but it's is very popular in Nepal. In Nepal joghurt is using as an appetizer or dessert.In Albania, Turkey and Bulgaria from Joghurt they made populas cold soups. Joghurt is popular also in russia and it is cald as kefir. In north caucasia in Georgia and Armenia it is cald as matsoni. it's very popular and these peoples think that Joghurt is very good for health and it's guarante for long life.