How to make Homemade Yogurt using Powdered Milk
Making Homemade Yogurt using dry milk is super easy! Using powdered milk doesn’t change the process at all after mixing it up!
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When I first started my from scratch kitchen, I never would have thought I would be making my own yogurt!
But, after making it the first time and realizing how easy it was, I have been making it regularly now for some time.
When I first started making yogurt, I used store bought milk.
My husband and I don’t drink cow’s milk, so, every time I needed to make another batch of yogurt, I would have to make a trip to the store to buy more milk.
Then, one day, I started thinking, “I wonder if you can make yogurt from instant milk?”, and, I had to try! Much to my surprise, it was set in 6 hours!
If you’ve never tried making your own homemade yogurt, you will find this to be a very easy process!
Why eat fermented and cultured foods?
Cultured or fermented foods have live bacteria that is essential for good gut health.
We need probiotics for the best digestion.
Why you will love this method for making yogurt with powdered milk
Powdered milk is so easy find in the grocery store and lasts for a very long time in the pantry.
This makes yogurt making super convenient when you have the milk on hand at all times.
Homemade yogurt with powdered milk is just as delicious store-bought yogurt.
You have control over how long it ferments. The longer the fermentation process the more gut healthy bacteria in the yogurt.
Let me show you how easy it is to make this yogurt!
Ingredients for this Yogurt Recipe
Powdered Milk
I use a high quality full cream powdered milk
You can also use instant nonfat dry milk or skim milk powder.
Of course, you can use fresh milk if you prefer. Simply skip to the heating the milk step. You will need 8 cups of milk.
Use whole milk or nonfat fresh milk. The kind of milk doesn’t affect the recipe.
Another option is using raw milk.
Water
For best results, use filtered water.
Yogurt Culture/Starter Culture
This can be 1/4 cup of an unflavored, plain yogurt of your choice.
Try to find a very high quality ingredient. This is the main ingredient that will determine the quality of your end product.
Step-by-step instructions for making yogurt using powdered milk
Mixing the milk
In the liner of your Instant Pot, add 8 cups of filtered water.
This recipe will make a quart of yogurt after it is strained.
Add 2 cups of powdered milk and whisk until it is thoroughly mixed.
Heat the milk
Turn the instant pot on saute and heat milk to 180 degrees F. Use a candy thermometer to gauge the temperature.

Let the milk cool
Once it reaches 180 degrees, take the liner out and place on a trivet to cool down to 110-115 degrees.
I check my mixture every half hour while it is cooling.
Add culture
After it has cooled, add 1/4 cup of your starter yogurt culture and stir well to dissolve into the milk mixture.
You can remove the thermometer and place the liner back in the instant pot.
Next, you need to remove the gasket from your instant pot lid, place the lid on, and, make sure it is set to the venting mode.
You can also use a glass lid to cover the mixture.
Let yogurt ferment
Now just press the yogurt button and you’re all set to have homemade yogurt in 6-8 hours! You can culture up to 24 hours depending on how sour you like your yogurt.
Once the yogurt is set, you can either transfer it to a container and place in the fridge or you can strain it to make a thicker, creamier yogurt.
How to make Yogurt without the Instant Pot
Heat mixture in a large pot on the stove top to 180 degrees F over medium low heat.
Take off heat and cool down to 110 degrees F.
Stir in the yogurt culture and pour the yogurt mixture into a warm crock pot with glass lid.
You can wrap the crock pot in a towel to maintain temperature.
NOTE: Make sure the crock pot is not hot. You want to maintain the temperature at 110 degrees F as closely as possible.
Allow to sit up to 24 hours.
Strain the yogurt
To strain it, you can place a colander over a bowl and line the colander with a cotton kitchen towel at room temperature.
Put your yogurt in and allow it to strain to the consistency you desire.

Making small batches
Decrease to a quart of milk instead of 1/2 gallon.
Use 1/8 cup of yogurt culture.
This will yield a pint jar of yogurt after it is strained.
Serving Suggestions
Top with fresh berries and honey.
For breakfast every morning, I top my homemade yogurt with homemade granola and cinnamon.
I also make a delicious homemade greek yogurt salad dressing
Homemade greek yogurt is a great sour cream substitute!
Storage
Store yogurt in an airtight container in the fridge for 7-10 days.
Yes, this recipe will work with a yogurt maker. Follow your manufacturers instructions.
You can do that. I start with cold water and it only takes about 10 minutes to heat the milk on the saute function.

Homemade Yogurt using Powdered Milk
Equipment
- 1 Instant Pot
- 1 Thermometer
Ingredients
- 8 cups Filtered water
- 2 cups Powdered Milk
- 1/4 cup Unflavored, plain yogurt of your choice
Instructions
- In the liner of the instant pot, add the water.
- Add the powdered milk and stir until completely combined.
- Heat on saute function to 180 degree F.
- Take liner out and place on a trivet.
- Let mixture cool to 110 degrees F.
- Add the yogurt culture.
- Return the liner to the instant pot.
- Cover with the lid set to venting or with a glass lid. I remove the gasket so I won't get any odors from other foods in the yogurt as it ferments.
- Hit "yogurt" function. You can hit the yogurt button until you get the desired time. I set mine to 24 hours. You want it to culture for at least 6 hours.
- After it ferments, you can put the mixture in an airtight container and move to the fridge or strain it for a thicker yogurt.
- To strain, put a colander over a bowl and line with a tea towel.
- Pour the yogurt over the towel and allow to strain for 30 minutes to an hour for a thicker yogurt.
Hi this recipe says a quarter yogurt. A quarter cup?? Thanks
Yes, a quarter cup, so sorry! I will correct that.
I dont think you have to boil off the water first if you just use less water or more powder.
Can I use fat free dry milk?
Yes, I do sometimes and it turns out just fine.
Hi Mary! I’ve been enjoying your site for several months now. Thank you for keeping things simple for me 😉
Yesterday I tried making greek yogurt from org powdered A2/A2 whole milk and a yogurt starter culture. It didn’t set. Culturesforhealth says not to use powdered milk. Like you, I don’t drink milk, so buying fresh is inconvenient. Any suggestions? I made the milk the night before making the yogurt.
I am not sure what would have caused it. I make it weekly with powdered milk. Are you heating it and letting it cool completely?
The instructions for the culture starter say to heat the milk to 160 degrees. When cooled to 110, add starter. I’ve made yogurt before with milk and yogurt starter. Haven’t had a problem. Maybe I’ll try your recipe with powdered milk and use regular yogurt for now. Trying to transition to having basic ingredients. That’s why I’m trying powder.
Thank you for replying so promptly! I’ve been enjoying several of your sourdough recipes 🙂