[4] Milk solids account for 8–14% of the yogurt volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting.

Gelatin and/or vegetable additives (guar gum, carrageenan) stabilize the yogurt, reducing crystallization and increasing the temperature at which it will melt.

With a sufficient amount of air in it, the yogurt gets rapidly frozen to prevent the formation of large ice crystals and then stored in a cold place to be shipped.

A mix with high or low-fat content can be chosen, and the amount of air introduced into the soft-serve frozen yogurt is variable.

Frozen yogurt shops usually offer a multitude of toppings, from fruit to nuts, popular cookie brands, and candies.

Some companies offer a more tart version considered closer to the original recipe, whereas others focus on making their own taste more like ice cream.