Did you pick up a few too many tubs when you went shopping for the week and realize that you won’t be able to finish them before the best-before date? No need to throw yogurt away – you can freeze yogurt to use it later. This is a sensible solution to food waste, especially for larger stocks or spontaneous purchases.
However, if the yogurt already smells sour, looks bad or the packaging is bloated, it is better to dispose of it. For everything else, freezing is a simple and practical way to extend the shelf life – provided you pay attention to a few important points.
What is the best way to freeze yogurt?
Freezing yogurt is basically uncomplicatedbut requires some preparation. Freezing causes ice crystals to form, which separate the water from the solid components. As a result, defrosted yoghurt appears more grainy or liquid than fresh yoghurt. For direct use in muesli or on its own, this may be unusual, but for cooking, baking, smoothies or dressings it is completely unproblematic.
It is best to fill the yogurt into smaller portions before freezing – e.g. in airtight freezer containers, ice cube trays or freezer bags. This way, you always have a handy amount ready when you need it. Leave some space in the container, as yogurt expands slightly when it freezes. You can use a label to note the date and contents. Yogurt stays frozen for about for about two months in good quality.
Tips for consistency and shelf life
Greek yogurt or natural yogurt are suitable especially good for freezing, as they are naturally thicker and the consistency remains somewhat more stable after defrosting. If you want to make yoghurt ice cream from the yoghurt, you can mix it with pureed fruit beforehand to create a delicious homemade ice cream alternative.
Already opened Yoghurt pots should be kept tightly closed in the fridge and used as soon as possible. If you are unsure, check the smell, consistency and appearance. If there is mold or gas formation: do not use.
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What happens to the nutrients?
Most nutrients are also well preserved when yogurt is frozen. Calcium, protein and B vitamins survive storage in the freezer largely unscathed. The situation is somewhat different for probiotic cultures: They can partially die off due to freezing and lose their original effect. If the probiotic effect is particularly important to you, you should freeze the yoghurt. is better eaten fresh.
However, as with many dairy products, freezing is still worthwhile. Milk, butter and cheese can also be stored well – and help to use stocks efficiently and make good use of leftovers.
Checklist: Freezing yogurt made easy
- Use fresh yogurt: Only freeze perfect products, no sour-smelling or expired tubs
- Portioning: Divide into small quantities – e.g. into ice cube molds, cups or tins
- Pack airtight: Seal containers well to avoid freezer burn
- Labeling: Label contents and freezing date with a label
- Observe shelf life: Keep yogurt in the freezer for a maximum of 2 months
- Defrost slowly: Defrost in the refrigerator – not at room temperature or in the microwave
This article was partly created with the help of a machine and carefully checked by the editorial team before publication.
