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Oct 18, 2007 06:51 AM

Homemade yogurt: do you really need the powdered milk?

My yogurt maker has a recipe that calls for 4 cups milk, some amt (1.2 cup, maybe?) of powdered milk, and 1/2 cup yogurt. Do I need the powder or can I do without?

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  1. If you use whole milk, you will be fine with just milk. I have made perfectly adequate yogurt with 2% milk as well. The powdered milk adds body, which is particularly nice if you want to make yogurt with skim milk or very low fat. Low/nonfat yogurt will be rather thin without the dried milk, but it will work. If you can find powdered milk, it does improve it. I would most strongly recommend it if you're going for nonfat.

    I also only use about 2 heaping tablespoons of yogurt for a starter.

    1 Reply
    1. re: willownt

      thanks, that was really helpful! I'm a whole milk yogurt gal so I assume that means I'll be fine without the powder. Thanks again!

    2. I make a lot of yogurt using whole milk and powdered. The addition makes a thicker, richer yogurt better for sauces and straining for cheese.

      1. Do you have a brand of powdered milk you recommend using that I could find on the West Coast?

        Has anyone ever used the powdered milk from Whole Foods or Costco to make yogurt?

        Edit to add: I just started a new thread on this at