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Anyone know how to get rid of that frozen yogurt tartness

thomas64 May 27, 2012 08:39 PM

I make my own frozen yogurt. I have no problem with the tartness or tang that comes with using plain and vanilla yogurt, but I never taste that with commercial frozen yogurts I buy at the store. Flavorings such as peanut butter, cocoa and cinnamon reduce it, but that tartness is still there. Just curious if anyone knows the secret.

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    alwayshungry28 RE: thomas64 May 27, 2012 08:49 PM

    you can get rid of the tartness a couple ways, 1 is to add a tiny amount of vanilla extract to it. or 2, add a little sugar to it and it takes it out.

    1. ipsedixit RE: thomas64 May 27, 2012 09:00 PM

      Add a pinch (just a pinch) of salt.

      1. jmcarthur8 RE: thomas64 May 28, 2012 12:59 PM

        The tart is what I like about frozen yogurt! When we go out to fro-yo shops, I always look for the tart variety.
        I love my homemade versions too, and find that Greek yogurt is way tangier than the vanilla. I think that lots more sugar will tone it down some for you. Some recipes have a combination of heavy cream and yogurt, or whole milk and yogurt. Have you tried those?

        6 Replies
        1. re: jmcarthur8
          Bacardi1 RE: jmcarthur8 May 28, 2012 01:12 PM

          I agree. Isn't the "tartness" of yogurt the whole point of it? Otherwise, why not just eat ice cream.

          1. re: Bacardi1
            thomas64 RE: Bacardi1 May 28, 2012 02:10 PM

            Thanks for your replies:

            1. To Jmcarthur and Bacardi, as my post states, the tartness doesn't bother me but I am curious how getting rid of the tartness is done. The commercial brands don't have tartness and I was wondering how they did that. Actualy, I'd like to be able to make both kinds. Also, to Bacardi, I can't eat ice cream because of health reasons - in fact, I can't eat ice cream or yogurt with fat in them; have to go with nonfat.
            2. I have added sugar (1/2 cup to 1 1/4 cups yogurt) and vanilla and neither works - not even close. But I have not tried salt.

            Again, thanks to all for your replies.

            1. re: thomas64
              BananaBirkLarsen RE: thomas64 May 28, 2012 03:22 PM

              I would guess that the lack of tartness in commercial frozen yogurt has something to do with the type of culture used when making the yogurt. I'm not a huge yogurt maker myself, but have made it (and other cultured milk products) a couple times and have found that sometimes it is tarter than other times. Similar to how the tartness of my sourdough starter (and the resulting bread) changes with age. Perhaps you could try experimenting with homemade yogurt. Here's an interesting article that suggests using a scoop of Fage as a culture to get a less sour yogurt: http://www.thekitchn.com/smoother-and...

              "The next time I was at the store, I compared packages of Dannon and Fage, and I found my answer. All yogurts are required to have L. bulgaricus and S. thermophilus, but the Dannon contained an extra bacteria called L. acidophilus. This is a particularly acid-loving bacteria, and I think this must be the primary bacteria responsible for that sour flavor."

              1. re: BananaBirkLarsen
                thomas64 RE: BananaBirkLarsen May 29, 2012 09:31 PM

                On Tuesday I tried Ipsedixit's suggestion of salt with all other factors being the same as before, and it definitely took most of the tartness away. It's surprising that so little salt can have such an impact.

                1. re: thomas64
                  ipsedixit RE: thomas64 May 29, 2012 09:55 PM

                  Glad it worked for you.

              2. re: thomas64
                LauraGrace RE: thomas64 May 30, 2012 08:25 AM

                Another vote for making your own yogurt for this experiment. I LOVE the tangiest possible yogurt but made a test batch once to try for some friends whose kids don't enjoy the tartness at all -- I found that a teaspoon of sugar stirred into a quart of milk with the starter will kill the majority of the tartness in the finished product.

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