Can you freeze Greek yoghurt?

Greek yoghurt can be frozen, but there are some important points to bear in mind due to the changes the product undergoes:

Key points for freezing it

• Change in texture. When thawed, the texture tends to become grainier or less uniform. This happens because the freezing process breaks down the emulsion in dairy products, causing the water to separate slightly from the fat and proteins.
• Recommended use. Due to the change in its consistency, Codina Foods suggests using the defrosted yoghurt mainly in smoothies or recipes where the original creamy texture is not the main consideration.
• Maximum storage time. It is recommended that you keep it in the freezer for no longer than 2 months to minimise the loss of probiotics (the beneficial bacteria in yoghurt).
• How to freeze. Ideally, freeze in small portions in well-sealed containers.

Further tips

• Do not refreeze. Once you have defrosted the yoghurt, you must not refreeze it for food safety reasons.
• Hygiene. Always use clean utensils when handling yoghurt before storing it to prevent contamination.
• Signs of spoilage. If, when defrosting it, you notice an excessively sour smell, mould or a strange yellowish liquid, it is best to throw it away.

How to get the most out of frozen Greek yoghurt

If you’ve decided to freeze your Greek yoghurt to avoid wasting it, these tips will help you make the most of it when you’re ready to use it:

• The whisking trick. When defrosted, yoghurt can have a slightly separated texture (the whey on one side and the solids on the other). To restore some of its creaminess, whisk it vigorously with a spoon or a whisk for a minute. If you blend it in an electric blender with a splash of milk or plant-based milk, it will be almost as good as new.
• Baking recipes. Thawed Greek yoghurt is a star ingredient for sponge cakes and cupcakes. It makes the mixture incredibly moist, and once baked, the grainy texture disappears completely.
• Healthy ice cream (Snacks). Instead of defrosting it to eat in a bowl, serve it straight from the freezer. You can make yoghurt ‘scoops’ by placing small portions on baking paper with red berries and freezing them. It’s a refreshing and nutritious snack that retains all its nutritional value.
• Sauces and marinades. Use it to make sauces such as tzatziki or to marinate meat (such as chicken). When mixed with spices, cucumber or lemon, its original texture takes a back seat, whilst the flavour remains excellent.