The Winners
Plain yogurt is the hero of this story. It freezes like a champ because it has fewer additives. The separation is predictable, so you can plan for it.
Greek yogurt is surprisingly resilient. Its thicker, strained texture means it has less water. So when it thaws, it’s less of a watery mess and more of a thick, slightly lumpy spread. Perfect for cooking.
The Losers
Fruit-on-the-bottom yogurt is a tragedy waiting to happen. The fruit releases even more water when frozen, so you end up with a syrupy, icy sludge. Don’t do it. Just eat the darn fruit cup fresh.
Drinkable yogurt? Oh, honey. That stuff turns into a slushy that separates into layers of sour water and chalky sediment. It’s a science fair volcano in a bottle. Not fun.
Can You Freeze Yogurt? How Long Does It Last? - Food Champs
