Comments on: making yogurt from powdered milk

By: stacie

stacie — Tue, 22 Dec 2009 05:56:01 +0000

i realized the other day that my food dehydrator creates the perfect consistent temperature for making yogurt! i haven’t tried it yet, but i seems easier to maintain than the oven. anyone ever tried this?

By: aravis

aravis — Wed, 23 Sep 2009 06:13:16 +0000

I make yogurt with powdered milk–it’s cheaper. I heat the milk to 180 F (just starting to simmer if you don’t like to measure temperature), then cool to 115 F (just lukewarm), add starter (around 90 mL of yogurt with live bacteria for 1 liter of milk) and then put it in a food thermos to incubate. It’s done in 4 hours but if not, (like if I put too little culture or my milk is too runny) I just leave it in the thermos longer up to 15 hours and it has always set for me. Just a bit more sour than 4 hr yogurt.

By: damselindisdress

damselindisdress — Tue, 01 Sep 2009 04:36:55 +0000

Hey Stacie,
I haven’t tried any more tricks with the yogurt yet, but I did have someone post about using my oven method with fresh milk, and she said it worked like a dream. I’m trying it!

By: Julie

Julie — Mon, 31 Aug 2009 21:14:42 +0000

I’ve made yogurt in a yogurt maker with real milk and freeze-dried yogurt starter with a lot of success. I would love to be able to use powdered milk. Have you ever used a yogurt starter instead of the store bought yogurt with live cultures with your recipe with powdered milk? If so, how much did you use for the amount of milk?

By: stacie

stacie — Sun, 30 Aug 2009 05:02:09 +0000

i tried making homemade yogurt three times last week! none of them turned out. it was before i read your blog. i think i wasted a gallon of milk. now i’m ticked and very determined to succeed. i really don’t want to use powdered milk though. i look forward to future info on using real milk. any further suggestions would be super!!! if the oven is that hot (before it gets a chance to cool a bit) won’t it kill the cultures? i thought that was my problem and i only turned mine up to 180 then turned it off. then how long before i should turn it back on to get warm again? HELP!

By: Cassie

Cassie — Sat, 27 Jun 2009 04:14:38 +0000

It tastes great! Still thinner than store bought yogurt but much preferred around our house! I blended it with strawberries. Yum. I’ll be posting all about it (with a shout out to you included) on my blog: longlife85.blogspot.com

By: damselindisdress

damselindisdress — Thu, 25 Jun 2009 00:32:15 +0000

You probably don’t have access to goat’s milk, do you? I’ve heard it causes less problems with lactose allergies.

By: damselindisdress

damselindisdress — Thu, 25 Jun 2009 00:29:44 +0000

whew! I’m so glad it worked. How did it taste?

By: Cassie

Cassie — Thu, 25 Jun 2009 00:18:51 +0000

So, I tried your method of yogurt making today with fresh milk. This particular batch of yogurt just wouldn’t ferment using other methods I’ve used in the past. I’ve heard that saved starter weakens over time, maybe that was the case. Anyhoo, it worked like a dream and the yogurt is much firmer than when I previously made it in the crockpot. Genius! And sooo easy! I can’t thank you enough!!!

By: Mike

Mike — Wed, 24 Jun 2009 04:25:19 +0000

I had a yogurt maker with several cups but it didn’t work for me either and it sits unused on a shelf. And now I find I’m allergic to milk products and so I don’t even eat ice cream except when my wife buys it and then I can’t resist which is all the time.
I’m getting fatter and more allergic. Help.