When I tell people that I make my own yogurt, they stare at me and wonder why I bother with all the work when I could simply buy one at any store.
But when I also tell them that it only takes about 10 minutes or less to get the best homemade yogurt with no additives or flavors, I see their eyes light up with interest, just the same way, I did many years ago when my ”DIY’er group” showed me how to make yogurt with all types of milk you can ever imagine (Oh yes! get ready to be amazed).
Yogurt is a necessity in my home as my children and I love it as part of our quick and healthy meals, so you bet that we make it a lot.
In this yogurt making series, I will be showing you how to make yogurt with all types of milk, but we’ll be starting off with two easy methods for making yogurt at home without a yogurt maker and also using milk powder (powdered milk).
Why milk powder (powdered milk) yogurt? Well, since milk powder is the milk readily available in Africa and some parts of Asia, it is also the most highly requested type of yogurt by my lovely readers. So we’ll be starting with that and I’ll also be showing two methods to make milk powder yogurt at home.
The first one uses the traditional boiling method; where the milk is boiled to a certain temperature, left to cool and then the starter(yogurt culture) is added.
While the second method is even easier and does not require any boiling, that even my 10 yr old can make it(It is that easy).
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Now for both yogurt making methods you’ll have to keep the yogurt mixture warm and undisturbed for at least 8 hours, so that the yoghurt can set properly without being runny. But if you are actually aiming for a runny yogurt(as in a liquid yogurt drink), then 6 hours is all you need, as long as the mixture is left at an optimum temperature of about 44ºC to 46ºC(110°F to 115°F).
Once it is set , you can go ahead and enjoy your very own homemade yogurt and sweeten as you like, but before that, make sure you scoop out about 3 to 4 tablespoonful and store in an icecube tray in the freezer for your next yogurt batch.
And I can’t truly talk about yogurt, without giving honor to Lactobacillus bulgaricus and Streptococcus thermophilus ; the yummy bacteria species (yes, I said yummy) that does all the work here, while I just relax and wait.
These bacteria also keep our tummy happy and help with metabolism. Most store bought yogurt may also include some friends such as Lactobacillus acidophilus, Lactobacillus casei and Bifidus regularis (my microbiology course truly paid off here, LOL).. NOW LET’S GET DOWN TO DA RECIPEeee!
- 1 cup (125grams) Milk powder or powdered milk
- 3 cups(750ml) Water
- 2 to 4 tablespoonful(125ml) Plain natural Yogurt or Greek yogurt(store-bought)
Quick note: the yoghurt used can be natural liquid yogurt or the thick yogurt as used in this recipe.
You can also make use of either natural yoghurt or greek. The greek yogurt tends to be thicker than the the plain natural one, because it has less whey in it(which is that liquid you find at the top of the yogurt.
1. Pour the milk powder or powdererd milk into a saucepan, add a cup of the lukewarm water and mix well to dissolve the milk.
Now add the remainning water and stir well.
Note: Some friends like to add sugar and flavor at the point, buy I’ll advice you not to,I’ll explain at the end.
2. Place the saucepan on medium heat and set the milk to a boil.
Stir constantly to avoid scorching-
When you begin to see some tiny bubbles on the milk , stir and stay alert, and the moment it starts to boil, remove it immediately from heat,
if not it will boil over, but just in case it happens to you, don’t worry, you can still continue with the next step.
3. Now we’ll let the hot milk cool down to about 44ºC, not so hot or cold
4. Scoop out that thin film that has formed on top of the milk and mix in the yogurt
If you like you can dilute or thin out the yougurt with some of the warm milk, before pouring it into the other milk.
Mix thoroughly until well combined, you can also use a blender for this as it makes it faster.
5. Now carefully pour the mixture into a container of choice and seal tightly.
I also take an extra step and seal with a clean plastic bag or foil paper or a huge blanket.
You can also use towels if you like, this is to conserve the internal temperature of the yogurt
6. When that is done you can now place it in a warm oven or a food cooler with hot water bottles beneath it or anywhere around your home that gets a little heat because this yogurt need to stay pretty warm and undisturbed for 8 to 12 hours so that it can set properly.
7. After eight hours, you’ll get a thick natural yogurt, with no sweeteners or flavors.
If you had added them at step 1 you would have ended up with a sweet yogurt which might not suitable if you want a natural yogurt in your next batch.
8. Now you can scoop out about 4 tablesooopful and set aside for your next batch.
You see! now you have you own natural yogurt with live cultures, no more buying from the store; just as I told you.
At this point , you can add any flavor or sweetener of choice.
Note: If you had added them at step 1 you would have ended up with a sweet yogurt which might not suitable if you want a natural yogurt in your next batch.
So now what are you waiting for, go make some yogurt!
Below are some recipes I made with this yogurt
Thank you so much reading and watching the video and if you enjoyed this recipe please give us a shout out by leaving a comment below and also tell us if you have any other method you use in making yogurt or if you’ll try this recipe
Also subscribe and stay tuned for how to make yogurt with milk powder/ powdered milk using the ”no boil” method( second method).