How to Make Yogurt from Powdered Milk

Reviewed by Jennifer Levasseur

Last Updated: June 11, 2025 Approved

Powdered milk is a popular item for home storage or emergency preparedness, but many people find the flavor of re-constituted powdered milk distasteful. You may find that you like the taste better as yogurt. Fortunately, you can make yogurt quickly and easily at home using a few basic materials.

Steps

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For this article, there is a small Coleman camping cooler that measures 10 by 17 by 11 inches (25 by 43 by 28 cm). This size is perfect for holding 4 2-quart Ball canning jars of yogurt and 4 half-gallon jugs of hot water to help keep it all warm.
Don't use hot water from the kitchen tap—it could contain dangerous bacteria. Instead, put a pot of cold tap or filtered water on a kitchen burner and heat it until it boils. Turn off the burner, remove the pot from the heat, and let the water cool.

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Mix milk powder with the water in a blender. Once the water is cool enough to touch by hand (around 110 °F (43 °C)), pour it into the blender and add the milk powder. Blend the mixture until it has a smooth consistency.^{[1]
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- If you use Country Cream brand, one cup of powder mixed in 4 cups of water makes a regular (thin) yogurt. 3 cups of powder in 3 cups of water makes a thicker Greek Style yogurt.
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Screw the lids on, but not tightly.
Pour a little water out of some of the jugs if they don't quite fit.^{[3]
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If it has congealed (like jelly) it is ready. If it is still runny, replace the water in the jugs with hot water and put the lid back on for a few more hours.^{[4]
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How many kilos of powdered milk will mix well with how many liters of water?

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Use 1 kg powdered milk to 5 liters water. If you want thick yogurt, add1 kg powdered milk to 4 liters water.

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Can I use a whisk instead of blender?

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Yes, a whisk is okay, as long as you make sure to whisk it thoroughly. It will just take a little more effort on your part.

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What bacteria is used in yogurt?

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Acidophilous is one of the main probiotic bacteria that cultures the milk into yogurt. When choosing a store-bought yogurt, check the ingredient label to be sure the product contains active live cultures.

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3 cups of hot water + 3 cups of milk powder was all this blender jar could hold. Make small batches to be sure the blender will hold it all.

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If the water is too hot, the yogurt may get real sour and the milk will curdle into cheese. Or you could just kill the yogurt culture. If you can keep your hands in it easily, it should be OK.

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