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a wooden spoon with a dollup of homemade yogurt on it
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5 from 2 votes

Homemade Yogurt using Powdered Milk

Powdered milk is a pantry staple that is perfect for making homemade yogurt!
Course Breakfast
Cuisine American
Keyword Homemade Yogurt, Instant Pot, Powdered Milk, Yogurt
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 quart after straining
Author Mary Rose

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.

Notes

Store yogurt in an airtight container in the fridge for 7-10 days.