Do cream and yoghurt freeze?

The higher the fat content of the cream, the better it will freeze. Clotted, rich and thickened cream all freeze well and keep for three months. Half-whip the cream before freezing or it will separate on thawing. Adding 1 teaspoon of sugar to 150 ml of whipped cream before freezing will stabilize it. Fresh cream freezes satisfactorily, to use in cooking after thawing. Fruit-flavored yoghurts and plain yoghurt mixed with honey also freeze well.