Thanks Elizabeth.
While I appreciate the suggestions on how to soften the froyo after it's gotten too hard, that really isn't the solution I'm looking for. If you have two quarts of product that you will be eating one scoop at a time, and you continually soften and refreeze it, then the texture suffers dramatically over time.
When you buy it in the store, it doesn't have that characteristic. I think that is probably due to the additives such as guar gum, etc., as well as granulated sugar and whole milk yogurt, which I choose to omit.
I'd like to figure out how to make frozen yogurt that doesn't get that hard to begin with.
