Powdered Milk Yogurt
Transform your kitchen into a DIY dairy haven with this easy, budget-friendly recipe for Powdered Milk Yogurt! Using just a few pantry staples—powdered milk, water, and a bit of plain yogurt with live active cultures—this homemade yogurt is creamy, tangy, and perfect for breakfast or snacking. The recipe employs a simple heating and fermentation process to achieve that classic yogurt texture, while optional additions like sugar and vanilla extract let you customize the flavor to suit your taste. With only 15 minutes of prep time and an overnight incubation, this is a hands-off way to enjoy fresh, probiotic-rich yogurt without stepping foot in a store. Serve it plain, or get creative by topping it with fruits, nuts, or a drizzle of honey for an irresistible homemade treat!
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Recipe Information
Ingredients
- 80 grams Powdered milk
- 1 liter Water
- 2 tablespoons Plain yogurt with live active cultures
- 2 tablespoons Sugar (optional)
- 1 teaspoon Vanilla extract (optional)
Instructions
In a medium saucepan, combine 80 grams of powdered milk and 1 liter of water. Whisk until the powdered milk completely dissolves.
Place the saucepan on medium heat and warm the milk mixture until it reaches approximately 85°C (185°F). Stir frequently to prevent scorching. This step helps to sterilize the milk and improve the yogurt's texture.
Turn off the heat and allow the milk mixture to cool down to about 43°C (110°F). You can speed up the cooling process by placing the saucepan in a bowl of cold water, stirring occasionally.
Once the milk mixture has cooled, take 2 tablespoons of plain yogurt with live active cultures and whisk it into the warm milk. Make sure the yogurt starter is thoroughly mixed.
If desired, mix in 2 tablespoons of sugar and 1 teaspoon of vanilla extract for added sweetness and flavor.
Pour the yogurt mixture into a clean container or jars. Cover loosely with a lid or plastic wrap.
Place the container in a warm spot to incubate for 6-8 hours. You can use a yogurt maker, an oven with the light turned on (but no heat), or a thermos. Keep the temperature consistent at around 43°C (110°F) to allow the bacteria to ferment properly.
After incubation, check the yogurt. It should be thickened and have a tangy aroma. If it's still too runny, you can let it sit for another hour or two.
Once the yogurt has set, transfer it to the refrigerator to chill for at least 2 hours before serving. This will help further thicken its texture.
Enjoy your homemade powdered milk yogurt plain, or top with fresh fruits, nuts, or honey!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 57.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 851 mg | 65% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
