Homemade Yogurt with Powdered Milk

This Homemade Yogurt with Powdered Milk is one of the most straightforward recipes. It uses just water, powdered milk, and a starter. You will end up with a creamy, rich, and thick yogurt.

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There are many recipes for making yogurt, and each person can choose the one that works best for them. This recipe works, and it has never failed me, so make sure you print it out and stick it to your kitchen door, just as I did with my puff puff, homemade lemon curd, and donut recipe.

I often use my homemade yogurt to make banana and yogurt cakes, which can replace sour cream in many recipes.

This is a fail-proof recipe that doesn't require a yogurt maker. Growing up, I loved frozen yogurt in plastic wraps and always got it from roadside vendors. Then, one day, my mom finally made it. So, this is Mom's recipe.

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Recipe Ingredients
How To Make Yogurt with Powdered Milk
Essential tips to make Yogurt.
FAQs
More Dessert Recipes To Try
Homemade Yogurt with Powdered Milk.

Recipe Ingredients

Powdered Milk: I recommend full-fat powdered milk to give the yogurt a rich, thick, and creamy texture, while skimmed milk will make it thin and less creamy.

Water: To mix the milk to make it liquid.

Yogurt: Acts as a starter, containing active cultures to help multiply and thicken the yogurt and give it a tangy taste.

Sweetener: For a sweet taste.

How To Make Yogurt with Powdered Milk

Whisk water and powdered milk till well combined.

Place mixture on medium heat and keep stirring. As soon as you see the first bubble from boiling, immediately take the pot away from the heat. Add the starter and stir.

Transfer to a container, cover, and allow to rest in a warm area undisturbed for 8-12 hours.

When the yogurt is formed, whisk till it's smooth, and serve or refrigerate.

Essential tips to make Yogurt.

Mix powdered milk with water and mix until combined. You want to make sure there are no lumps inside.
Make sure milk is heated to about 180 degrees F so that it creates an environment for bacteria to multiply and helps to thicken the yogurt. Heating the milk also kills unwanted bacteria not needed in the yogurt-making process.
Stir milk until it cools or is warm to the touch before adding yogurt (with active cultures), which is the starter.
Stir the yogurt (starter) into the milk so that the bacteria spread.
Let the mixture incubate for 8 -12 hours. The longer it incubates, the thicker it becomes because more bacteria multiply.
Now, preserve in the refrigerator or wrap in plastic bags and freeze.
You can save some of the yogurt you make as a starter for your next yogurt-making batch.

FAQs

What kind of Milk to use:

I mostly use full-fat powdered milk. If you are in Africa, Nido or Peak milk works perfectly. I used Peak Milk in this recipe, and it was amazing.

When to add a sweetener?

Add sugar while you add the yogurt culture and stir until combined. At this point, you can also add the flavor you want, like Vanilla extract.

How to Preserve Yogurt:

Frozen yogurt can be stored in the refrigerator for 8-10 days or frozen in the freezer for up to 2 months. If you want to consume it, let it freeze for at least 3 hours.

More Dessert Recipes To Try

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