I wanna make frozen yogurt from homemade yogurt. I heard that inverted sugar can help prevent crystallization so I want to add it to my yogurt, because I don't want rock-hard frozen yogurt and I just want to use purely just yogurt and sweeteners, no gelatin, alcohol, cream or anything else added. I have some questions:
Should I add inverted sugar at the beginning before incubation? Or after, when my yogurt is firm?
Is it ok if I use homemade inverted sugar (the version made with sugar, water and lemon juice)? Should I replace all the amount of sugar by inverted sugar? I doubt that inverted sugar is sweeter than normal sugar and corn syrup (what I can't find in the supermarket where I live unfortunately).
Thank you very much for your comments.