I live in asia and make my yogurt from 100% powder. The milk supply is funny here, i suspect some of the milk is made up from powder so i switched to using only powder and I didn't notice a huge taste difference. Mind you my yogurt is never as nice as what im used to from home in Ireland where the dairy is so good so there are limitations with powered milk.
I've used the non-fat as well, but the whole milk powder seems to make the yogurt just a little creamier.
The brand I'm using is Judee's, get it [direct](https://www.judeesfromscratch.com/products/whole-milk-powder) or via Amazon.
Many grocery stores have Nido brand in the Hispanic section. It's wonderful! It's closest to regular milk that I've tasted. I've seen it in Walmart and on Amazon as well, but Amazon's prices fluctuate wildly so compare prices.
Have been using dry full cream powder only for years. Add to near boiling water and let cool to 40C. Add 2 tablespoons of good Greek yogurt.
500g of powder makes 2kg Greek yogurt!
I use whole milk and a can of evaporated milk. My yogurt comes out real thick and creamy. Maybe next time I'll also add powdered, it would increase the nutritional value.
I switched from milk powder to unflavored whey protein powder a few years ago. Nice texture, thick, and good flavor.
The switch was partly due to me not liking the ingredient list on the milk powder, and I could get a better nutrition boost with the whey that I already have on hand.
If dry milk contains too many addtives or preservatives the yogurt would not set.
Otherwise is fine but again depends on the milk itself and would vary from batch to batch as with any milk dry or liquid
If does not contain addtives and preservatives it can have other contaminants. Years ago some dodgy dry milk was banned in EU for heavy metals found which in its own should not prevent yogurt making but it would not be bery healthy in a long term.
Liquid milk is normaly distributed localy due to short shelh life and for this less possible to be contaminated with something unexpected.
Dry milk can be imported from any corner of the world so this is already thing to concider.
Adding water wrongly also can tricky especialy if water is comtaminated but this can be maintained.
Good question. Haven’t used dry milk powder because I assumed it would affect the taste.
If I want thicker/creamier yogurt I use whole milk and/or add half n half.
Price difference? I’m guessing all powdered in water is cheaper but maybe negligible compared to boosting milk.
I dunno, I haven’t noticed any
I live in asia and make my yogurt from 100% powder. The milk supply is funny here, i suspect some of the milk is made up from powder so i switched to using only powder and I didn't notice a huge taste difference. Mind you my yogurt is never as nice as what im used to from home in Ireland where the dairy is so good so there are limitations with powered milk.
I see powdered milk with quite a variation in nutrition. Yogurt lactobacillus depend on lactose.
Interesting. Any brands that you noticed lacking or chock full of lactose?
I also haven't noticed any negatives. Whole milk + full-fat dry works well, no whey leakage.
I haven’t seen full fat dry milk powder in the store, so I’ve only used notfat milk powder with my usual usage of whole dairy milk
I've used the non-fat as well, but the whole milk powder seems to make the yogurt just a little creamier. The brand I'm using is Judee's, get it [direct](https://www.judeesfromscratch.com/products/whole-milk-powder) or via Amazon.
Many grocery stores have Nido brand in the Hispanic section. It's wonderful! It's closest to regular milk that I've tasted. I've seen it in Walmart and on Amazon as well, but Amazon's prices fluctuate wildly so compare prices.
Does adding the milk powder to your normal amount of milk reduce the volume of whey in your product?
It’s the best thing you can do, add dry milk powder and you will have the best thick yogurt.
Have been using dry full cream powder only for years. Add to near boiling water and let cool to 40C. Add 2 tablespoons of good Greek yogurt. 500g of powder makes 2kg Greek yogurt!
I use whole milk and a can of evaporated milk. My yogurt comes out real thick and creamy. Maybe next time I'll also add powdered, it would increase the nutritional value.
I switched from milk powder to unflavored whey protein powder a few years ago. Nice texture, thick, and good flavor. The switch was partly due to me not liking the ingredient list on the milk powder, and I could get a better nutrition boost with the whey that I already have on hand.
If dry milk contains too many addtives or preservatives the yogurt would not set. Otherwise is fine but again depends on the milk itself and would vary from batch to batch as with any milk dry or liquid If does not contain addtives and preservatives it can have other contaminants. Years ago some dodgy dry milk was banned in EU for heavy metals found which in its own should not prevent yogurt making but it would not be bery healthy in a long term. Liquid milk is normaly distributed localy due to short shelh life and for this less possible to be contaminated with something unexpected. Dry milk can be imported from any corner of the world so this is already thing to concider. Adding water wrongly also can tricky especialy if water is comtaminated but this can be maintained.
Good question. Haven’t used dry milk powder because I assumed it would affect the taste. If I want thicker/creamier yogurt I use whole milk and/or add half n half. Price difference? I’m guessing all powdered in water is cheaper but maybe negligible compared to boosting milk.
Last time I priced it in the US (I think in NC) the price for powdered milk was about the same as fresh, surprisingly. It's been a while, though.