It’s like caffeine, but doesn’t have the crash afterwards. It’s like chocolate, but not as fattening. What is this godly thing? It can only be one thing: Fro-yo. Definition: a refreshing, tangy dessert that combines the flavors and textures of ice cream and sherbet; low in fat, high in taste. Synonyms: food from the God; dankilicious.

It can be any hour of the day (8 a.m.-10 p.m.) when you can find staff writer Erica Lee venturing into a local Fro-yo shack. There you can observe her up-close as she munches on the savory, heterogeneous blend of deliciousness.

“Although Dreyer’s Mint Chocolate Ice cream will always be my favorite, froyo is also a great snack that’s been successfully integrated into my eating schedule. It’s cheap, relatively healthy and easy to get when my hunger strikes up,” says Erica.

Always curious about it, Erica decided to explore how froyo is produced. She visited the local Yogurt Shack where one of the employees explained the process of creating frozen yogurt.

First, the liquids are poured into a vat, mixed together, and heated. Next, the dry ingredients are added to the liquids, and then the mixture is pasteurized by bringing the mix to a high temperature for a specified time and then quickly reducing the temperature to less than 40°F (4°C).

Afterwards, the mixture is homogenized, which makes it smoother, primarily by decreasing the size of fat globules to less than two micrometers. Without homogenization, the fat could rise to the top of the mixture. Then it wouldn’t be froyo anymore, but ice cream, the fatter sister of froyo! Sketch.

Then the mixture is inoculated with yogurt culture, cooled and soon the final ingredients are mixed together in a flavor vat. These include sweeteners, flavorings, and coloring. Any most froyo places, there is a variety of flavors, ranging from original tart to peanut butter to red velvet cupcake (the dankest).

So the next time you get hungry, perhaps cruise by a local yogurt shack and serve yourself some deliciousness. Impossible to regret.