Arri London wrote:

Plain yoghurt without added starches or gelatin/thickeners freezes
perfectly well. Haven't tried the ice cube method, but should work fine.
It's all going into the blender anyway.


The tub I bought has it spelled "yogurt" on it, and my American Heritage
dictionary lists "yogurt" as the primary spelling and "yoghurt" and
"yoghourt" as acceptable alternates. It might be one of those words
with regional differences in spelling.


I was hoping more people had experience with this, but I can see I'm
going to have to try it and report back. Yogurt cubes will be going
into the freezer this afternoon.


--Lia