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 (125grams) Milk powder or powdered milk
- 3 cups(750ml approx.) Water
- 2 to 4 tablespoonful(125ml)
Homemade Yogurt With Powdered Milk - No Yogurt maker
Yield: 4Prep Time: 10 minutesAdditional Time: 8 hoursTotal Time: 8 hours 10 minutesMilk Powder Yogurt; easy to make and surely worth trying out.
Ingredients
- 1 cup (125grams) Milk powder or powdered milk
- 3 cups(750ml approx.) Water
- 2 to 4 tablespoonful(125ml) 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
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.
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
If you like you can dilute or thin out the yougurt with some of the warm milk, before pouring it into the other milk.
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 YOGURT
Homemade Yogurt With Powdered Milk - No Yogurt maker
Milk Powder Yogurt; easy to make and surely worth trying out.
Ingredients
- 1 cup (125grams) Milk powder or powdered milk
- 3 cups(750ml approx.) Water
- 2 to 4 tablespoonful(125ml) 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: 1Amount Per Serving: Calories: 193Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 228mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 19g
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”
Thank you ma,you are just there at the right moment,here in campus we buy almost everything you can think of but with this skill I can reduce my expenses to some extent…
This is so insightful and educating.
Indeed I just learnt something beneficial today I can now make my own yourghurt and control its level of sweetness since I cannot do that from a store bought ones I needed…I will try it out…
pls can you do justice to breads too this will definitely be a worthy combo using the right yummy bread…smiles thanks and remain blessed
Author
Hi Chukwuemerie, I am so glad you found the recipe helpful.
I have some bread recipes here https://www.nigerianfoodtv.com/?s=bread
but let me know the types of bread you have
in mind and I will surely do justice to them 🙂
I tried with your procedure, and it came out very nice, Not sour. If I want the sour type, what should I do
Author
Make sure you are using plain yogurt(not sweetened)
and also let the yogurt ferment for a longer time
Hi, can I use both milk and milk powder in the recipe?
Author
Yes you can use both milk and milk powder
Well appreciated, but I learned when you boil the milk, the yoghurt will curdle and sour.
Author
Hi Rukaiya, that never happened to mine yogurt.
Make sure to scoop off that thin layer that
forms on top of the milk after boiling.
And by the way, what type of milk are you using?
Wow.it’s very nice in doing thank’s for all of ur enffort and contribution,it’s i have lean’t a lot from it and i will try my best in doing one, thank’s to u all one more time
Author
My pleasure Linus, I will be expecting
your feedback very soon
Thanks. I used this guide. It was so easy and it turned out so well.
Author
Thank you so much for your feedback Gbemi
Can i use plain hollandia yoghurt?
Author
The plain will work but pls check to be sure that at the back
of the label it says ” contains live cultures”.
Hi!
In this recipe, you wrote a cup of milk powder as 250grams but according to the other one and Google, it’s 125grams.
Was this a mistake or is there something I’m not getting?
Author
Aww Abidat, that was a slight error, but corrected now
thanks for the insight
Thanks so much Lily for this recipe. Pls, how many litres of yoghurt can this recipe give me? Thanks in anticipation.
Author
Hi Kaffy, it makes about 1 litre
Thanks ma. I will try it out but can I use popular Habib youghut as a starter?
Author
yes but make sure it contains ” live cultures”.
Thanks ma for this recipe. I will try it out but can I use popular Habib youghut as a starter?
I feel in love with your site after reading this. Pls I need more recipes that I can make at home for my kids and family. Need them to add more weight and look healthy. Thanks 😘
Author
And so shall it be Temitope.
I will add more recipes soon
thanks for the love sis 😘
Please ma I want to ask what if you don’t have the money for equipment and I want to do it the local way for online sales how do I come about it
Is so easy to prepare. I would love to learn more. What if I want to pick it as business, where do I start from?
Author
Yes it is Ene, but for a large production or as business,
ou’ll have you’ll have to buy some equipments for
accuracy and food safety
it so lovely, and easy to prepare, can l learn more
Thanks so much I enjoyed the way you explained it step by step ,I really appreciate
So glad to find your page and directions! I was wondering if I could make yogurt with powdered milk, as I currently have a surplus! Thankful to know that I can! Looking forward to trying today. Lord willing, it will turn out!
Author
I am so glad you found my page and I know you will do it well.
just follow the recipe as it is in the post and video and you won’t go wrong
Thank you for this tutorial. I’ll try it out
Author
My pleasure Funke, I’ll be expecting your feedback
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.
Author
I’m so glad you loved it
Do keep in touch
Thank you for this recipe. Must the boiled milk produce a thin film?
I didn’t see any thin film
Author
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.
I love dis your recipe. But how do u determine the expiry date of the yogurt after making it
Author
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.
Thanks so much for this!
But please, how’s the bottled liquid yoghurt drink achieved?
Are there thickeners to use?
Thanks again.
Author
Oh Kemi, I have recipe for that on youtube
HERE https://www.youtube.com/watch?v=jB90_1-ODOQ&list=PLFqGQKQamy-CScDlj8H3OBN10csjdd6WL&index=2&t=4s
I will post it here tomorrow dear
God bless
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
Author
LoL… na serious tithe o
this ”storehouse” is a fertile ground.
God bless your cooking ministry Better person.
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
Author
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?
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
Author
If it starts to ferment, that means that it is not
well preserved
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?
Author
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.
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
Author
Hi Ronke, what method did you use the 3 times you tried it before?
And did you follow the recipe as it is; word for word, ingredients and quantity used?
Hello Lilly, hope you are great, and happy new year to you. Am sorry for replying you this late. The first method i have used was mixing of the powdered milk with lukewarm water after blending to really mix very well, then I add my culture and incubate for like 11hrs then dilute with water to get the appropriate thickness. But the boiling method, I have not got it right.Thanks
Author
Hi Ronke, that¡s the ”no boil method”, I have it here
https://www.nigerianfoodtv.com/homemade-yogurt-from-milk-powder-without-a-yogurt-maker-no-boil/
If this method works for you, stick with it dear, it’d perfect too.
Okay then, Thanks so much. Looking forward to hearing from you again on some other recipes. God bless you.
Author
Hi Ronke, here’s the post for the liquid yougurt.
You’ll love it -> https://www.nigerianfoodtv.com/how-to-make-yogurt
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?
Author
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.
Author
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.
Pls ma how when to add the flavour
Author
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.
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?
Author
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.
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.
Author
Interesting Yori
Lucky you, in west Africa,
we don’t have a lot of fresh milk but
milk powder is very common.
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
Author
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.
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.
Delicious! Thank you
Author
My pleasure Nat. Thanks
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%
Author
Thank you so much for your beautiful feedback Hailee
I’m so glad you tried it out and enjoyed it.
I made this but I put vanilla extract and sweetner. Can I still keep out of this for use next time?
Author
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
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
Author
Hi Michelle, you can store both in the fridge
and also in the freezer.
In the freezer, it will last even longer.
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!
Author
Thank you so much for your feedback Chef Richard
I am so glad to be of help.
You are welcome
Why you use already made yogurt for starter
Author
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.
Thank you so much this is so helpful,i will try it.
Author
You are welcome Angela
I will be expecting your feedback.
Quiet understood. Thank you. But The scooped out yoghurt is for what ? I don’t really get it
Author
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😊
Please i can find the brand of yoghurt you used, what other alternative is available in a common Nigeria store.
Author
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.
Trying this soon. What kind of sweetener do i use please?
Author
Hi Tolu , you can make use of any sweetener
such as honey,sugar, zylitol, stevia or even sweet fruits
Definitely trying this soon. What kind of sweetener can be added please?
Absolutely FABULOUS!!!! Thanknyou♥️♥️
Author
You’re welcome Anne
thanks 🙂
I did it o..dancing it turned out awesome
Author
Yay! I’m so glad you tried and enjoyed it.
Thanks for your feedback Blessing xoxo
Hi, thanks a lot. Please how do I make vanilla or strawberry flavoured yogurt? Thank you
Author
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.
Hi Nky,
I am still expecting tutorial on how to make yoghurt without boiling.
Thanks for good info
Author
Hi Toba, I haven’t forgotten my promise.
The steps and video recipe will be up soon
thanks for asking.
Thanks for sharing. Please, can I come for practicals?
Author
You are welcome Dbos.
Practicals will open again very soon.
Hoè you have subscribed to the blog to get updates.
Can I use dano milk and Habib yoghurt
Author
yes Taiwo
How do you store the reserved portion of yoghurt for your next batch
Author
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 🙂
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
Author
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.
Hi. Please can I use instant filled milk powder for this?
Author
Yes Effy, you can use it.
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
Author
Hi Eseanire, I don’t use powdered whipping cream a lot
but you can mix it with a little water or better still you can liquify it
by adding some tablespoons
of the condensed milk you will be using for the recipe(that’s if you are using our icecream recipe)
https://www.nigerianfoodtv.com/ice-cream-without-ice-cream-maker/
Thanks for ur kindness, I will try it out. Kisses.
Author
You are welcome Ese. Expecting your feedback soon 🙂
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.
Author
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!
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.
Author
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.
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?
Author
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.
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.
Author
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 🙂
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 🙂
Author
Hi Abolore, good to hear from you again
I’m so glad to be of help
And I’m looking forward to your feedback 🙂
Thank you for the lectures, how do I make my yoghot light or watery
Author
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.
Hello ma’am, please can skimmed milk or low fat milk be used?
Author
Yes Amaka, skimmed milk and low fat milk can also be used, but the
yogurt won’t be too thick.