Ingredients for Powdered Milk Yogurt
- Tap Water
- 1 cup powdered milk
- Plain Yogurt
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How to Make Powdered Milk Yogurt
- In a medium saucepan, combine 1 cup warm water (105-115°F) with 1 cup powdered milk. Whisk until smooth.
- Heat the mixture over medium-low heat to 180°F (82°C), stirring frequently. The milk will begin to rise and small bubbles will form on the sides of the pan. Do not boil.
- Remove from heat and pour the scalded milk into a clean pitcher. Allow to cool to 110°F (43°C).
- While the milk cools, remove your yogurt starter (1/4 cup) from the refrigerator and let it sit at room temperature for about 15 minutes to prevent shocking the culture.
- Once the milk reaches 110°F (43°C), stir in the yogurt starter, ensuring it's fully incorporated.
- Pour the mixture into a clean quart canning jar. Cover tightly with the lid.
- Wrap the jar in a towel or blanket and place it inside a styrofoam cooler or hay box.
- Ensure the jar is snug and well-insulated to maintain consistent warmth.
- Let the yogurt incubate in the box for 9 hours. (Incubation time may vary slightly based on ambient temperature.)
- After 9 hours, remove the jar from the hay box and refrigerate for at least 4 hours, or up to 3 weeks.
- Reserve ¼ cup of the finished yogurt for your next batch as a starter. This eliminates the need to buy store-bought yogurt repeatedly.
- To use a fresh starter, you'll get a slightly different taste profile with each new batch. You can buy a large container of yogurt and freeze the extra portions in ice cube trays for future use.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
18g
Carbs
2g
