Five steps to make yogurt from milk powder

Last updated on March 7th, 2023 at 09:27 am

5 minutes read.    

In this article:


Yogurt bacteria


Nutrition facts


What’s yogurt?

Yogurt has been a part of the human diet for thousands of years ago. People call it different names all over the world. The word “yogurt” is believed to have come from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle.

In these modern days, most yogurt (also spelled “yogurt”) is just fermented milk that is acidified with viable and well-defined bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles).

The health-promoting properties of yogurt date back to 6000 BC in Indian Ayurvedic scripts, it was not until the 20th century that Stamen Grigorov, a Bulgarian medical student, attributed the benefits to lactic acid bacteria. (1)

Consuming yogurt contributes to a healthy lifestyle, as yogurt provides a good to excellent source of highly bioavailable protein and an excellent source of calcium as well as a source of probiotics that may provide a range of health benefits.

Unfortunately, in some countries, only a small percentage of the population consumes yogurt on daily basis.  (2)

Most regulatory agencies worldwide considered yogurt to be a fermented milk product that provides digested lactose and specifically defined, viable bacterial strains, typically Streptococcus thermophilus and Lactobacillus bulgaricus.

It is a source of several essential nutrients, including protein, calcium, potassium, phosphorus, and vitamins B2 and B12, and serves as a vehicle for fortification.

The food manufacturing companies have made yogurt come with different textures and tastes by adding other food additives in order to suit all types of consumers. (3, 4)

What are Yogurt bacteria?

Yogurt bacteria are Lactobaillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are thermophylic lactic acid bacteria (LAB), which are highly adapted to growing on lactose and converting it into lactic acid.

Lactobacillus bulgaricus maintains extensive proteolytic and amino acid transport systems that are useful in the protein-rich milk environment. (5)

Due to their high adaptation to milk environments and their ability to resist low pH values, yogurt is the primary habitat of these species.

Milk fermentation success often relies on the synergy between these species. Using this symbiotic action, the desirable acidity of the final yogurt product can be achieved. (6, 7, 8)

Method of making yogurt 

Six steps to make yogurt from milk powder without a yogurt maker (boiling method):

Yogurt manufacturer has increased their consumption by introducing many different types of yogurt, including Greek yogurt, low-fat and no-fat yogurt, creamy, drinking, bio-yogurt, frozen, etc.

Yogurt is actually meant to be made from raw milk but in the absence of that powdered milk or milk powder can be used.  It’s pretty simple and easy and takes only about 15 minutes.

This method 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.

First of all, you’ll have to keep the yogurt mixture warm and undisturbed for at least 8 hours, so that the yogurt 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 tablespoonfuls and store in an ice cube tray in the freezer for your next yogurt batch.

You know what, you cannot truly talk about yogurt, without giving honor to Lactobacillus bulgaricus and Streptococcus thermophilus; the gut-friendly bacteria species. They do all the work here, while you just relax and wait.

These bacteria also keep your digestive system happy and improve metabolism. Most store-bought yogurt may also include some of these good bacteria such as Lactobacillus acidophilus, Lactobacillus casein, and Bifidus regularis.

Now let’s jump into the recipe:


1 cup (125grams) Milk powder or powdered milk

3 cups (750ml approx.) Water

2 to 4 tablespoonfuls (125ml) Plain natural Yogurt or Greek yogurt (store-bought) (either bought from a supermarket or from your previously made yogurt)


Step one

Pour the milk powder or powdered milk into a saucepan, add a cup of lukewarm water, and mix well to dissolve the milk. Now add the remaining water and stir well.

Step two

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 you will let the hot milk cool down to about 44ºC, not so hot or cold.

Step three

Scoop out that thin film that has formed on top of the milk and mix it in the yogurt. Mix thoroughly until well combined.

If you like you can dilute or thin out the yogurt 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.

Step four

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.

Step five

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 be set properly.

After 8 hours, you’ll get a thick natural yogurt, with no sweeteners or flavors.

 Now you can scoop out about 4 tablespoonfuls and set them aside for your next batch. And sweeten or serve the remaining as you wish.

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.


If you had added the sweetener at step one you would have ended up with a sweet yogurt which might not suitable if you want a natural yogurt in your next batch.

The yogurt used can be natural liquid yogurt or the thick yogurt as used in this recipe.

You can also make use of either natural yogurt or Greek. Greek yogurt tends to be thicker than plain natural one because it has less whey in it (which is that liquid you find at the top of the yogurt.

Whey protein concentrate (WPC) is a functional ingredient often used in yogurt manufacturing to enhance its physical and structural properties. It also improves nutritional values and the biological effects of yogurt on health. (9, 10 )

Nutrition facts

Yield: 4 serving size

Amount per serving: calories: 193

Total fat: 3g

Saturated fat: 2g

Trans fat: 0g

Unsaturated fat: 1g

Cholesterol: 15mg

Sodium: 228mg

Carbohydrates: 22g

Fiber: 0g

Sugar: 22g

Protein: 19g

So now what are you waiting for, go make some yogurt!

FAQ (Frequently Asked Questions)

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 liquefied and enhanced with flavors and aromas. The yogurt recipe above is all you need and to liquefy 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 many others.

I hope you get the value worth your time. I appreciate the time you spend with me. Leave a comment if you find this post helpful. Do you have any questions as regards this topic I didn’t answer here? Or you rather have another method of making yogurt? Feel free to share with me in the comments below.


The content provided in living Good Blog is for informational and educational purposes only. It’s not intended to provide medical advice or take the place of such advice or treatment from a personal doctor. All readers/viewers of this content are advised to consult their qualified health professionals regarding specific health questions. Living Good Blog takes no responsibility for possible health consequences of any person(s) reading or following the information in this educational content. Viewers of this content, especially those taking prescription or over-the-counter medication, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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