Yogurt Gelato
The tang lands first and does not let go: lean on the tongue, cold, lifted at the front by citrus and long on lactic sourness at the end.
Free calculator
Frozen yogurt calculator
Frozen yogurt is gelato built on yogurt: rich in milk solids, lower in fat than a milk gelato, and with the tang of live cultures. The balancer has a Frozen Yogurt type for the scoopable version served from a display case at -11 to -14 °C, in the style of Italian yogurt gelato.
Pick the type, add your ingredients in grams, and the app checks the eight numbers that decide texture against the ranges below.
Open the frozen yogurt balancer
Free. You will be asked to sign in or create an account.
Target ranges for frozen yogurt
Percentages are of the total mix. POD and PAC are summed per 1000 g of mix, with sucrose at 100 and lactose counted at 100 in PAC. Sugars do not include lactose, which sits inside MSNF.
| Indicator | Target |
|---|---|
| Total solids% of mix | 32 to 38% |
| Sugars% of mix | 15 to 21% |
| PODper 1000 g of mix | 150 to 210 |
| PACper 1000 g of mix | 230 to 300 |
| Fat% of mix | 3 to 8% |
| MSNF% of mix | 8 to 12% |
| Water% of mix | 62 to 68% |
| Protein% of mix | 3 to 5% |
| Display case | -14 to -11 °C |
| Confidence | Medium |
About these numbers
Medium confidence. POD and PAC are derived: no source publishes them for frozen yogurt.
How the balancer helps
- Checks total solids, sugars, fat, MSNF, water, protein, POD and PAC against the frozen yogurt ranges as you type, for any batch size.
- Counts the milk solids and protein that yogurt brings, so you see when MSNF climbs past 12% and the texture risks turning sandy from lactose crystals.
- Shows POD and PAC so you can tune sweetness and softness with dextrose, invert sugar or sucrose instead of guessing.
- Saves the recipe, scales it to any batch and keeps it next to your other bases.
Example recipes
Balanced recipes of this base from the recipe collection, with grams and the full balancing panel.
High-Protein Greek Yogurt Gelato
Expect sour before sweet, a thick body with no chalk in it, and a tang that stays put long after a vanilla of the same weight would have gone quiet.
Questions
What are the ideal ranges for frozen yogurt?
For a scoopable frozen yogurt served at -11 to -14 °C: total solids 32 to 38%, sugars 15 to 21% (without lactose), fat 3 to 8%, MSNF 8 to 12%, protein 3 to 5%, POD 150 to 210 and PAC 230 to 300 per 1000 g of mix.
How much yogurt goes into a frozen yogurt mix?
Usually between 30 and 75% of the mix. The low end is the South African legal minimum for frozen yogurt blended with ice cream; the high end matches Italian yogurt gelato bases. More yogurt means more tang and more milk solids, so keep an eye on MSNF.
Is frozen yogurt the same as soft serve?
Not for this calculator. The Frozen Yogurt type is the scoopable version served at -11 to -14 °C. Soft-serve frozen yogurt leaves the machine at -8 to -6 °C with lower solids and a lower PAC, and the app does not have a separate type for it yet.
Can I balance a low-fat frozen yogurt?
Yes, but the fat range here is for the regular version. Low-fat (0.5 to 3% fat) and nonfat (up to 0.5%) frozen yogurts need a fat range of their own, so the fat check will read low for them.
Balance your frozen yogurt
Open the balancer with Frozen Yogurt already selected. The app is free: create an account and start balancing.
Open the frozen yogurt balancerOther calculators
Ranges for every base
The ranges of every base in one table, with the sources behind each one, a CSV download and a citation block.