Homemade Yogurt With Powdered Milk – No Yogurt maker

Milk powder yogurt; so easy to make and tastes really good.

Homemade Yogurt from Milk Powder without a Yogurt maker (Boiling Method)

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 HERE is even easier and does not require any boiling, that even my 10 yr old can make it(It is that easy).
CLICK ▶ IN VIDEO BELOW TO PLAY

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.

– ALSO READ: HOW TO MAKE LIQUID YOGURT 

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!

Ingredients

  • 1 cup (250grams) Milk powder or powdered milk
  • 3 cups(750ml) Water
  • 2 to 4 tablespoonful(125ml/grams) Plain natural Yogurt or Greek yogurt(store-bought)

Homemade Yogurt With Milk powder - No Yogurt maker

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.

Preparation

Method 1:

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.

preparation of Homemade Yogurt With Powdered Milk - No Yogurt maker

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

preparation of Homemade Yogurt With milk powder Powdered Milk - No Yogurt maker
If you like you can dilute or thin out the yougurt with some of the warm milk, before pouring it into the other milk.

how to make Yogurt With Powdered Milk - No Yogurt maker
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).

HERE’S HOW TO MAKE LIQUID (DRINKABLE YOGURThomemade yogurt liquid yogurt curd dali

 

make yogurt with milk powder powdered milk

Homemade Yogurt With Powdered Milk - No Yogurt maker

Yield: 4
Prep Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 10 minutes

Milk Powder Yogurt; easy to make and surely worth trying out.

Ingredients

  • 1 cup (250 grams) Milk powder or powdered milk
  • 3 cups(750ml) Water
  • 2 to 4 tablespoonful(125ml/grams) Plain natural Yogurt or Greek yogurt(store-bought)

Instructions

    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.

    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.

    Now we’ll let the hot milk cool down to about 44ºC, not so hot or cold.

    Scoop out that thin film that has formed on top of the milk and mix in the yogurt. Mix thoroughly until well combined.

    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

    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 undisturbed for 8 to 12 hours so that it can set properly.

    After 8 hours, you’ll get a thick natural yogurt, with no sweeteners or flavors.

     Now you can scoop out about 4 tablesooopful and set aside for your next batch. And sweeten or serve the remaining as you wish.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 228mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 19g
Frequently asked questions about Powdered milk Yogurt

1- How to make yogurt at home in Nigeria? : to make yogurt in Nigeria or anywhere else you can either use whole milk or follow the  easy recipe above to make yogurt using powdered milk.

2. How do you make Nigerian yogurt? Nigerian yogurt is simply natural yogurt that has been liquified and enhanced with flavors and aromas. The yougurt recipe above is all you need and to liquify it, simply blend it with warm milk or flavors of choice.

3. How do I make Greek yogurt in Nigeria? Greek yogurt is simply a natural yogurt with less liquid(whey) in it. The recipe above gives you a perfect greek yogurt.

4. Where can I buy Natural /Greek yogurt in Nigeria?- you can get it at most big supermarkets such as shop rite, Spar supermarkets, Genesis and a many others.

Don’t forget to check out this ”NO BOIL YOGURT” 

Homemade Yogurt from Milk Powder without a Yogurt maker (no boil)

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89 Comments

  1. Olusegun Oluniyi
    February 16, 2021 / 10:07 am

    Wow, I really love this tutorial. Never knew making yogurt is this easy.
    Thanks a lot for this. Will keep in touch with you.
    God bless you more.

  2. Uche
    February 7, 2021 / 3:54 am

    Thank you for this recipe. Must the boiled milk produce a thin film?

    I didn’t see any thin film

    • February 12, 2021 / 5:26 pm

      Not really Uche-
      the idea of boiling the milk is to kill
      any germs or pathogen in the milk.
      Aºnd if it is boiled enough and left to cool
      it will have that film.
      But as long as your milk is hot to drinkable temperature
      then you can go ahead and use it.

  3. Star
    February 5, 2021 / 8:35 am

    I love dis your recipe. But how do u determine the expiry date of the yogurt after making it

    • February 12, 2021 / 5:29 pm

      Naturally , as long as you worked with disinfected equipment
      you judge it by the expiry date of the milk and yogurt used to make it.
      But I store mine in the freezer if i make a big batch and it doesnt go bad at all.

  4. Kemi
    January 13, 2021 / 1:58 pm

    Thanks so much for this!

    But please, how’s the bottled liquid yoghurt drink achieved?
    Are there thickeners to use?

    Thanks again.

  5. Better Person
    December 26, 2020 / 2:13 pm

    I am indebted with gratitude for this training. I will still come back here to pay my ‘tithe’ and homage when I am done.

    Shalom

  6. Constance Karikari Benewaah
    December 5, 2020 / 8:30 pm

    Good evening , please I always get a thick and sweet yogurt after using this method but after a week it turns watery and sometimes too form crumbs.why is it so please

    • December 8, 2020 / 8:33 am

      Hi Constance I am glad that you got it right.
      Maybe the problem is in how your preserve the yogurt.
      How and where do you keep it for one week?

  7. Constance Karikari Benewaah
    December 5, 2020 / 8:12 pm

    Hi madam,thanks very much.please my problem is that I have been using this recipe to make very thick and sweet yogurt to sell but when it lasts for about a week then it over ferments and also becomes watery and sometimes too form crumbs.so can you please help me out with it.thank you

  8. Miebaka
    December 2, 2020 / 6:46 pm

    Thanks so much for your teaching, I tried making yogurt today though it didn’t come out as thick as I wanted, it was a bit runny. Can I use the runny yogurt as a starter to make another yogurt?

    • December 8, 2020 / 8:41 am

      The runny yogurt will work as a starter but you have to
      find out first why the first yogurt came out runny.
      Go through the recipe and let me know where you went wrong
      and I will put you through.

  9. Olorunmola Ronke
    November 20, 2020 / 1:39 am

    Hello Lilly, I really love your teaching so great. I have made Youghut like three times before, I just decided to adapt your method (boiling of the milk) which I have never done before, but after the incubation of 11hrs I found out the Youghut did not form no thickness @ all just like water. What could have caused it? Thanks

  10. MealsByNellie
    November 18, 2020 / 9:33 am

    Hello Lily, i really love this recipe. The challenge i have is with adding sugar and vanilla when the milk is cooling down. I have enough already for next batch. Will that process affect the consistency of the yogurt? And i had issues with runny yogurt when i used low fat milk. Is this also a factor?

    • November 18, 2020 / 8:35 pm

      Hello Nellie, if you are working with a little quantity of sugar and vanilla
      it won’t affect it that much.
      And low fat milk will yield a runny yogurt because fat is needed , but
      if you must use a low fat milk, you’ll need to add extra milk powder when the
      yougurt is formed , to help thicken it(but it will also taste a little milky.
      Hope this helps.

    • November 18, 2020 / 8:35 pm

      Hello Nellie, if you are working with a little quantity of sugar and vanilla
      it won’t affect it that much.
      And low fat milk will yield a runny yogurt because fat is needed , but
      if you must use a low fat milk, you’ll need to add extra milk powder when the
      yogurt is formed , to help thicken it(but it will also taste a little milky.
      Hope this helps.

  11. Gloria Ochuole
    November 9, 2020 / 1:27 pm

    Pls ma how when to add the flavour

    • November 18, 2020 / 8:16 pm

      Hi Gloria, you can add it after boiling the milk
      or after the yogurt is formed.
      I prefer after the yogurt is formed,so that I get to set aside
      a pure starter for my next batch.

  12. Stephanie
    November 2, 2020 / 10:37 pm

    Hi dear…the whole putting in a warm oven or something for 8hrs I didnt really get that part…could u explain better cause I cant think of any kind of that stiff around my home nd I’ll really love to try this recipe soonest.pls is there any other way?

    • November 4, 2020 / 1:45 pm

      Hi Stephanie, you need a warm place to keep the yogurt
      for 8 hrs. This place can be anywhere that gets some heat(not direct heat)
      such as an oven that has been used to bake recently(not too hot)
      or a food flask/warmer/cooler that can retain the temperature of the yogurt.
      You can even leave it shaded on a balcony that gets a lot of sunshine(but
      don’t put it directly at the spot that the sun hits hard.
      All that is important is that the yogurt retains it’s initial temperature
      so that it can set properly.
      Hope this helps.

  13. Yori Bracket
    October 12, 2020 / 12:27 pm

    We in East Africa have PLENTY of fresh milk..no one would be caught dead or alive using milk powder!! Good to know yoghurt can be made from milk powder though.

  14. Benny
    September 24, 2020 / 2:22 pm

    The hot water bottles, do I place them on the bottom of the cooler and place the jars or pot of yoghurt on top of them

    • September 24, 2020 / 10:18 pm

      On the bottom and if you can put some around the jars too, it will help to keep the temperature
      right for the yogurt to set.

  15. Benny
    September 24, 2020 / 2:20 pm

    Hi Nky, pls the hot water bottles you talked about. Am I to put them on the bottom of the cooler n then place the jars or pot on top of them.

  16. September 21, 2020 / 4:05 pm

    Delicious! Thank you

  17. Hailee
    August 31, 2020 / 6:17 pm

    I made yoghurt using your recipe and it came out really good..thanks for sharing your recipe..now I don’t need to buy yohurt in the market every time I needed it..it also save my money for 75%

  18. Jennifer
    July 23, 2020 / 12:04 pm

    I made this but I put vanilla extract and sweetner. Can I still keep out of this for use next time?

    • August 1, 2020 / 6:54 pm

      Yes you can put some aside since it is not pasteurized
      but don’t use any sweetened store bought ones for making yogurt from scratch,
      cos they are dead and have no live culture

  19. Michelle
    July 21, 2020 / 12:38 am

    Hello lily,
    Please how do I store the Greek yogurt
    Can I store it in the freezer or it has to be in the fridge

  20. July 12, 2020 / 1:33 am

    When i tried to learn this homemade yogurt recipe from a foreign food blog, i could hardly understand the steps. But then i came here and being a Nigerian, i understand and can relate to everything said on this page. Thanks a lot Lily!

  21. Ruth
    June 9, 2020 / 8:43 am

    Why you use already made yogurt for starter

    • June 9, 2020 / 7:04 pm

      Hello Ruth, to make yogurt we need a starter
      which could be a probiotic in satchet form
      or store bought yogurt or you introduce a natural bacteria
      to ferment the milk.
      But after making this yogurt, you won’t have to buy
      any yogurt starter again,as you can scoop this yogurt and freeze it to use
      as starter for your next batch.

  22. Angela
    June 9, 2020 / 1:04 am

    Thank you so much this is so helpful,i will try it.

  23. Azhim Ismail Horlaitan
    June 2, 2020 / 9:41 am

    Quiet understood. Thank you. But The scooped out yoghurt is for what ? I don’t really get it

    • June 2, 2020 / 1:28 pm

      The scooped out yogurt is your own ”starter” for your
      next batch. So you don’t have to buy yogurt from the stores anymore.
      Hope you get it now Azhim😊

  24. Rosemary festus
    April 17, 2020 / 7:27 pm

    Please i can find the brand of yoghurt you used, what other alternative is available in a common Nigeria store.

    • April 23, 2020 / 2:08 am

      Hi Rosemary, most yogurt with no sugar or flavor in it
      is definitely a natural yogurt.
      I don’t know of a particular brand in Nigeria, but I have seen a few at the supermarkets
      just ask the store attendants and they will surely help you out.

  25. Tolu
    April 8, 2020 / 9:59 am

    Trying this soon. What kind of sweetener do i use please?

  26. Tolu
    April 8, 2020 / 9:54 am

    Definitely trying this soon. What kind of sweetener can be added please?

  27. Anne
    April 1, 2020 / 10:25 am

    Absolutely FABULOUS!!!! Thanknyou♥️♥️

  28. Blessing
    March 1, 2020 / 1:03 pm

    I did it o..dancing it turned out awesome

      • Pa.
        May 6, 2020 / 12:03 am

        Hi, thanks a lot. Please how do I make vanilla or strawberry flavoured yogurt? Thank you

        • May 6, 2020 / 11:42 am

          To get vanilla or strawberry flavoured yogurt, you can either
          go the natural way and add boiled down strawberry puree to yogurt
          or simply make use of strawberry or vanilla essense to get your
          desired flavor.

  29. Toba
    December 1, 2019 / 5:38 pm

    Hi Nky,
    I am still expecting tutorial on how to make yoghurt without boiling.

    Thanks for good info

  30. Dbos
    November 26, 2019 / 1:43 pm

    Thanks for sharing. Please, can I come for practicals?

  31. Chinwe
    November 20, 2019 / 11:51 am

    How do you store the reserved portion of yoghurt for your next batch

    • November 22, 2019 / 12:28 pm

      Hi Chinwe, I freeze my reserved yogurt for no more than 2 weeks
      and use it all up in the next batch and then scoop out some fresh ones
      from the new yoghurt and freeze again( the circle continues 🙂

  32. Debra
    November 17, 2019 / 6:09 pm

    Please what if I want to turn the yogurt in a rubber container for sales after mixing it please how do I leave it to set, do I just keep the yogurt in the containers in a warm place to set for hours before putting it in the fridge to chill before I sell them. Thanks

    • November 22, 2019 / 12:39 pm

      Hi Debra , all that the yougurt needs is a warm place of about t 44ºC to 46ºC(110°F to 115°F)
      and undisturbed
      If you are planning to make a large batch for sale, please get a room thermometer if you can , so that you’ll
      be sure the yogurt is setting at the required temperature.

  33. Effy
    November 6, 2019 / 8:12 pm

    Hi. Please can I use instant filled milk powder for this?

  34. EseAnire
    August 15, 2019 / 4:06 pm

    Hi NKY
    Thanks for the recipe i will try the yogurt soon. What will I mix with powdered whipping cream to get my stiff peak for ice cream. What I bought is the powdered type. Kisses

      • EseAnire
        August 18, 2019 / 6:13 pm

        Thanks for ur kindness, I will try it out. Kisses.

          • EseAnire
            October 4, 2019 / 8:35 pm

            Hello NKY. Please I want to know why my cake always sink at the middle every time I bake. Don’t know if its my oven. I need your assistant on how to go about it.

          • October 5, 2019 / 10:34 am

            Hi Eseanire, I think I could write a special post on this one.
            It happens to the best of us too and can be due to several reasons.
            But the most commom reasons why cake always sinks at the middle are
            1. Temperature, both high and low temperature could make a cake sink at the middle´
            Make sure you are baking at the right temperature and not a lower or higher one.

            And during the early baking stage, that’s before the cake sets, try to avoid opening the
            oven door and checking on the cake continously to know
            if it is ready or not
            By doing so, cold air rushes into the oven and the sudden drop in temperature may affect the rising cake.
            And avoid shutting the oven door with a lot of force as that also affects the cake.
            Also a well risen cake can suddenly fall in the middle due to over heating. Make sure you take
            a cake out of the oven, the moment it is done baking and leave on counter top to cool.

            2. The potency of the baking powder. Make sure that the baking powder you are using hasn’t expired before use- as this also affects the cake-

            3. Excess baking powder. I am guilty of this one too. I can sometimes play the expert and overdo it sometimes and the result could be either a bitter tasting cake or my cake sinks at the middle . So please avoid that too.

            4. Aha overbeating or overmixing of the cake batter. THis one looks harmless but my dear, only mix until the dry ingredients are incorporated. If you are using a machine , watch it closely and don’t wait until the batter is creamy and shiny, just mix gently and for a short time.

            Hope this has been helpful, and let me know how it turned out and please leave the next comment on the cake section, so that someone else would learn from them too. Happy baking!

  35. Joy
    July 22, 2019 / 6:32 am

    Hi Nky
    If i want my yoghurt sweet n i dont want to add it at the begining. Do i add the sugar at the end n if yes do i mix the suger in water before adding it.
    Would appriciate your response.

    • August 1, 2019 / 8:30 pm

      Yes Joy, I think I said that in the recipe too ? You don’t have to add the sugar at the beginning
      and when you want to add it, simply dissolve the sugar in a little of the yogurt before pouring it into the rest.

  36. Jules
    May 20, 2019 / 10:54 am

    Hi Nky,

    You are doing an amazing job and helping homes in an extra ordinary way,. You may never know! Thank you so much for all the extra effort and hard work you put in to helping many.

    How do I make my yogurt thicker.? I tried and it came out perfect but I would love a thicker one. What to reduce or add?

    • May 24, 2019 / 3:02 pm

      Thanks jules.
      You can choose to add more powdered milk or less water from the start.
      In that way you will get a thicker yogurt and also let the yogurt sit for a longer time before you use it.
      If you are using liquid yogurt as your starter, you should use less water in the preparation.
      Do let me know how it turns out this time around.

  37. EseAnire
    April 18, 2019 / 6:08 pm

    Nikki thank you for your recipe, I has fellow every step of your instructions and everything came out perfect. Please I want to know what whipping cream is use for and how to use it and with what to use it. God bless you for me. Kisses.

    • April 25, 2019 / 11:19 am

      Thanks for your feedback Ese.
      Good to hear from you.
      Whipping cream is used as a topping or for decorating cakes and other snacks or fruit desert 🙂

  38. Abolore Aina
    April 3, 2019 / 10:12 am

    You are a God-sent. This yogurt reciper came just in time. No more wasting money at the supermarket. My family go through 1kg of yogurt every week, now I can make my own
    Feedback on the way 🙂

      • Ogonna Hero
        August 16, 2020 / 2:55 am

        Thank you for the lectures, how do I make my yoghot light or watery

        • August 16, 2020 / 11:29 am

          Hero, you can use the same recipe and steps here
          just blend the yogurt in blender (no need for water)
          and it will liquify.
          Alternatively you can check it before it solidifies,
          that’s don’t wait until it sits for up to 12hrs.

          • Amaka
            October 24, 2020 / 11:28 pm

            Hello ma’am, please can skimmed milk or low fat milk be used?