20/08/2026
HOMEMADE YOGHURT USING POWDERED MILK, HOT WATER AND COLD WATER
🥛 INGREDIENTS
6 cups powdered full-cream milk
6 cups hot/boiling water
6 cups cold/room-temperature water
Youghurt starter
Sugar to taste (or condensed milk)
1 teaspoon vanilla flavour
👩🏽🍳 PROCEDURES
1. Put 6 cups of powdered milk into a clean bowl or large container.
Add the 6 cups of hot water gradually, stirring continuously until the milk is completely dissolved and smooth.
2. Add the 6 cups of cold water and mix thoroughly.
At this point, the mixture should become warm, not hot.
👉 This hot-water + cold-water method is useful because it brings the milk closer to the temperature needed for fermentation.
3. Check the temperature This is VERY important.
The milk should feel warm when you touch it, but it shouldn't be hot.
If you have a food thermometer, aim for around 43–45°C.
If it's still too hot, wait for it to cool before adding your starter. Hot milk can kill the yoghurt cultures.
4. Add your yoghurt starter
Take a little of the warm milk, mix it with the starter until smooth, then pour it back into the larger mixture. Mix gently but thoroughly.
5. Cover the container tightly. Wrap it in a thick towel, blanket or place it in an insulated cooler/flask to keep it warm.
Leave it undisturbed for 12–14 hours.
Don't shake, stir or open it repeatedly during this period.
6. Check if it has set After about 11-14 hours,
It should have thickened and have a yoghurt-like consistency.
7. Sweeten and flavour, add sugar and vanilla flavour to taste.
If you want drinking yoghurt, whisk or blend it until smooth. If you want thick yoghurt for parfait, leave it thicker.
Once it has set, put it in the refrigerator for at least 4 hours.
