If you do strain the yoghurt until it's dry, add salt and/or fresh ground pepper and/or herbs you have a really good substitute for cream cheese - I think it's called farmers cheese - I've always known it as yogo cheese

Good news about using powdered milk. I use the canning jar/ cooler method. I put 110 degree water in the cooler and place the jars in the water. The water shouldn't be over the jars. I take the jars out about 12 hours later and it is thick yogurt. You can keep the yogurt for at least a month in the refrigerator and make your next batch with some of the yogurt you made. It looks like Greek yogurt is the first step to making cream cheese.

Rose had a backup thermometer…. That gal with a gadget….😂

P.S. it is wonderful to have you full time with us now...such a talented, smart teacher you are.

I've been making my own yogurt for over 10 years. I use 2 cups of heavy cream, 4 1/2 cups of full-fat milk and 1/2 cup of homemade yogurt from the last batch. I also always keep 1/2 cup to 1 cup of my own yogurt in the freezer in case I run out of fresh, to make the next batch. I use a large coffee filter (fits large-volume coffee machines) , which I buy from Sam's Club, to strain the yogurt in the refrigerator overnight. The whey is very clear with this method - the filters are thicker than the ones made for home use... and there are no towels to wash. Every day for lunch, I mix 1/2 teaspoon of homemade cherry/walnut jam into my yogurt - it's like having dessert instead of health food! So Yummy! I think it would make the best ice cream, but I gave away my ice cream maker... Thanks so much for this video, Pam. I'm so looking forward to the next one . . .God Bless you and Jim for enriching my life through your wonderful videos!!!

This has me excited about adding another skill to help in being less dependent on others for every little thing. I am so happy to have found your channel. I now can, dehydrate and freeze dry. You may have retired but you sure have not stopped teaching. My thanks to you and Jim.

A big thank you Pam & Jim for this video, I really enjoyed watching it. I love plain, old-world style yogurt and my preferred tang level usually comes in around the 10/11 hour mark. I bought an old yogurt making appliance way back in the late 70’s/early 80’s but never actually used it until about 2014. At that time I started researching the ‘science’ behind yogurt making and got excited by how simple the entire process is. These days I just use an enamel clad dutch pot and candy thermometer then I pour the culture into sterilized mason jars and incubate them overnight in the dehydrator around 95F - 97F for 10 - 12 hours, depending how early I get up. 😂 If I sleep late and it goes longer, even up to 14 hours, I don’t mind the extra tang; as long as it doesn’t get too sour, I’m fine. When my milk reaches the 180F mark I keep it there for at least 10 minutes then take it off the heat to cool down to under 95F; I then mix in the live culture, bottle and incubate. When I temper the live yogurt I mix it really well to make sure it’s as smooth as can be - nothing’s worse than lumpy yogurt!! I was introduced to homemade yogurt by an Ukrainian Babusia who made hers quite tangy and topped it with crushed pistachios and a dollop of honey … yum!! 😋😋😋 PS, when you do your cheese making vids could you include one for ricotta and cottage cheese? For anyone who loves ricotta but thinks it’s a hassle or intimidating, it’s super easy and so much more delicious than store bought! ❤❤😊

50 years ago when my kids were little, I just made the yogurt and canning jars, scolded the milk, put a spoonful of regular plain yogurt in. Cover them with a dish towel put them on the top of the refrigerator and left them for a day.

How absolutely wonderful! I have thought about various bad situations ( like no more grocery stores) and one of the things I was worried about, was no more yogurts & cheeses! I am so looking forward to the rest of the Dried Milk series! Thank you so much Pam & Jim! 👏🏼💕👏🏼

I used to make yogurt; and I am more than grateful for this teaching. I had to reintroduce the good bacteria into my system. Thank you so much Jim and Pam.

Hi Pam, I've been making my own yogurt for years without any fancy equipment. Here are a few tips. 1. I always use Fague brand yogurt as a starter. I've tried a few different brands and this one is fool proof, has no additives and gives a mild creamy flavor, and this particular brand gives a culture that can be preserved indefinitely. 2. I use a thick bottomed pan, and when the milk reaches boiling or scalding (with frothy top), I make sure to put the glass or metal lid on, let it cool, (the steam sterilizes the lid) and let milk cool to luke warm temp (like a nice warm bath temp but no longer scalding). I'm so used to doing it that I just feel the outside of the pot, but I like your method of using a thermometer. 3.With all spoons and utensils sterilized then you stir the yogurt culture in. You may need to skim any film off the top and discard. The yogurt gets stirred in directly without the step to take any milk out (does not matter if its not stired in perfectly, it can still be lumpy in the milk, the culture is going to grow and the new yogurt combines with the culture anyway) the lid goes back on and then I literally tape the lid on and tape any open spots on the lid. 4. Then I wrap it in a clean bath towel, and then would you believe it I wrap that in a wool blanket. I stash this wrapped up pot on top of or near a space heater, or heat source (I put an additional towel or metal pan underneath the pot if its on top of a heater) The space heater should be on low, so as not to cook the pot. Then leave it to incubate for 12 hours. Thats the amount of time I like, it stays creamy, gets thick, but not incubated for so long that it would get bitter....Its perfect yogurt when it comes out, but read on if you want it to be AMAZING... 5. In order to keep a good healthy culture going, I then sterilize a little glass jar (8oz is good) and a spoon, and carefully scoop away the top layer of yogurt to take out some from the middle. This is my precaution to make sure my starter for the next time is perfectly sterile. I label the date on it, and save it in the fridge and it can last a month or maybe more... 6. Then I put a colander in a large pot or bowl, as you have done here (have not tried the tea towel method yet but I will). Instead I line the colander with coffee filters and dump the rest of the yogurt into it, top it wrapped in more coffee filters to keep it clean, put it in the fridge for another 12 hours. I take the pot out occasionally during that time and remove the whey. When this step is done, you can take this greek yogurt out and stir it till it's a smooth constancy, put it into a sealed glass container for storage in the fridge. I've even used a hand mixer to whip it till is is perfectly smooth and creamy with no lumps if you plan to serve it for guests. If you're going to eat the yogurt right away, there is no need to sterilize the container, but if you want it to last for several weeks in the fridge, you can sterilize the storage container and spoon used to transfer and it literally lasts for a long time. 7. I sterilize all utensils every time I make yogurt, this way it last for a long time and you can be sure to have a culture for the next time. This is my method. I hope it helps folks. This is the best yogurt that I've ever had. I've had friends who were from India who make and eat homemade yogurt all the time and they've told me this is the best yogurt they have ever had. (Oh but I can't forget the milk...I have not tried dehydrated but I will, I use grass fed homogenized, organic whole milk and it makes a difference). You will also only ever need to buy one small cup of yogurt in your lifetime if you keep the culture clean and going for as long as you want to make yogurt.

I would like to add a note that one should make sure that there is NO GELATIN added to your starter yogurt. It makes a slimy mess. I learned this the hard way 😂

I have been making my yogurt for a couple years .Instant pot is very easy but i have made mine dofferent ways for this purpose too. Just wanted to tell everyone its easy and so much better than any storebought and the whey is good for making bread more tender. yea show us!

When my mother was in her late 90's the only thing I could get her to eat on a regular basis was yogurt. I added a small amount of different jello flavors to the yogurt I made. I put the yogurt into individual serving size reusable plastic storage containers. She could easily grab a snack whenever she wanted one. Maybe not the most healty yogurt, but she enjoyed it.

Gag reflex for powdered milk is easy fix... Make the milk the day before you drink it and store in the fridge overnight. Next day tastes like regular milk!

I have a yogurt maker and have made yogurt twice using store bought whole milk. It turned out great. Now to learn that it can be made using non fat powdered milk, I am simply amazed! The shelf like of whole milk powder is short, so I will be using the non fat version. Thank you ever so much, Pam! This is a great skill to master….🥰

First of all I just have too say I am s 60 year old woman so I’ve been around a while…. Lol… of all the homesteaders I watch on You tube your channel is the one I refer to for everything I want to make because I KNOW you are an educated and knowledgeable woman whom I trust to lead me in the right direction. You do things by the book and the SAFE and appropriate way. I am surprised that we can use powdered milk for yogurt. I’ve been using my instant pot for making it and will hopefully not ever have to buy it again. I’m absolutely going to try the powdered milk so THANK YOU !! You and Jim are just my favorites.

Thank you Rose! I’ve been planning to make mozzarella cheese and plain yogurt with my powdered whole milk. I knew this had to be possible! Thank youuuuuuu for confirming.

I'm just seeing this. I wanted to try making yogurt with powdered milk and found your video! Greek God's was my very favorite yogurt until I started making my own! I use a thermometer, as well. I do let my yogurt incubate longer than most people, but I want it to have all the good bacteria I can get. I use my instant pot and bring it up to 180 on the first yogurt setting, then set it in a sink of cold water and bring it back down to 110-115. Then put it back in my instant pot to incubate for 10-12 hours or more. I sweeten mine with local honey and add in frozen fruits. I make a half gallon at a time. Ah! You are using the cold water to cool it too! I used to stir mine so it would not scald when heating it to 180, but found that prevented it from getting up to 180 on the first yogurt setting. I don't stir it at all now, and it doesn't scald. That would probably be different I'm sure, if I heated it on the stove. I just love making yogurt in the instant pot! I usually use vanilla flavored for the starter, it goes good with anything I add to it! I'm tickled pink you said it doesn't taste like powdered milk! I can't wait to try mine! Gonna go and make it now! Thank you for the wonderful video!

I learned yogurt making from rosered and have been doing it almost weekly for about four months now. I CANNOT wait to learn about cheese making. Thank you for another wonderful video.

I am RoseRed binge watching!

I am so very, very grateful for this recipe. I have a granddaughter who requires yogurt because of food issues and have been so worried how I was going to help with this problem. This will alleviate so much worry for us. I have stored LDS milk powder and now will be able to use it for her prep. Thank you.

I just put my yogurt in a plastic pail in a closet in the inner home covered with towels or small blanket. I usually let sit overnight, by morning I have a lovely thick yogurt. Been doing. It for 40 years now.

I've made yogurt with Hoosier Hill Farms powdered whole milk and it comes out great. I've also made it with evaporated milk and that worked well, too. I bought some little yogurt starter sachets on Amazon to keep on hand so I can make yogurt whenever I want whether I have refrigerated yogurt or not. I don't bother to go to the trouble of straining mine.

I heat it in a pot then I use my sous vide to incubate. I add dehydrated ground fruit and honey when ready to eat. Yum.

Hi Rose, thank you for your educational videos. When I first watched this video on yogurt making, it got me thinking, I would have asked my mom ,but she's no longer with us. I just asked an aunt of mine who lives in the middle east about making yogurt with powdered milk. She said yes. And the yogurt that will be the product of that powdered milk, you can use it to make another batch. Just put aside the quantity you need. In the middle east, specially in the early 1900, not everyone had electricity, specially in villages. My grandmother always made yogurt. They covered it with heavy materials, depending on the temperature summer or winter. Between 3 hours to maybe 6 or 7 the yogurt was done. They let the milk boil ( of course fresh from the cow). Then let it cool, I was taught to put my pinky in it and count to 10, if I resisted the heat, it was ready to make the yogurt. They also have special recipes where they cook the yogurt and add homemade tortellini. Really delicious, but I never learned it. What I want to say is you can save a batch of the yogurt and make another batch, without having to purchase other yogurt/ probiotic. I usually get Danon yogurt if I am out of yogurt. And I put it in the oven with the light on.

One cool thing you can do with the whey is put it in ice trays and make ice cubes and then store them in a zip lock bag to put in my smoothies in place of regular ice cubes! I drain mine for a couple of hours in the fridge and get a LOT of whey. If I forget and leave it too long and it gets dry, I just dump more whey back in the yogurt. Ah, I see you are doing the same thing! Hehe!

The Greek yogurt you made has the consistency similar to what we call „Quark“ in Germany. We make our cheesecake with Quark. I certainly try this now. 😊

When I started making yogurt 40+ years ago I was told by our local extension home economist that neither powdered milk nor canned milk need to be scalded because it's already "dead" as you said in the video. (The term she used was sterile.) So, I have never bothered with the scalding step and my yogurt has always turned out fine. Also, I'm with you on gagging on powdered milk as my mother made us drink it, too. And, you're right about the taste not transferring to the yogurt. I usually make it in my crock pot from a great recipe that takes two days; but is basically hands off except for the inoculation step and then wrapping up the pot for the incubation period. Thanks for a great video. Reminded me I need to make some homemade yogurt again.

The whey is great for the garden too. And save the blood from roast packages (turkey / raw pork butt / beef) - dilute it and water your garden.

I’ve been making my own yogurt for about a year now and will not go back to store bought. I was just talking to my daughter about using powdered milk on Friday! Yay!

I’ve made yogurt for 30 years or so. I learned the old fashioned way, heated the milk to scalding, cooled until l could hold my pinkie finger up to count of 10 in the milk, put in my culture, put in a place where there were no drafts , wrapped completely in towels and let set up over night. Then if I wanted “ lebneh” I drained until the wanted consistency. I’ve since gotten lazy and use a yogurt maker. I also used whole fat powdered milk as that what was available overseas. Thanks for this video, it’s such a good thing to know.

I use my instant pot to make yogurt. We love the Greek yogurt and I use the whey when I make bread, I dilute it to water my plants, I use it to make ferments and I feed it to my animals.

I am beyond excited about these lessons…love this yogurt as our introduction…can’t wait for the cheese…thanks a million, Pam and Jim.

Thankyou this is really so helpful God bless you from AUSTRALIA.

Wow. I am definitely going to add this method to my survival arsenal! I can see a lot of uses for that large capacity Stanley thermos, too!

Wow! Thanks so much. I've been making yogurt in my Instant Pot for several years but I didn't know you could make it from powdered milk. Thank you for teaching this!! ❤️❤️❤️

I always let my milk cool slowly to 95 degrees before I add my bacteria. This has proven to me to make a much more lush and thick end product. Then I put it in a glass jar and pop it into my dehydrator on yogurt setting. When I eat it, I add some homemade granola, and have a wonderful, filling breakfast. If you initially heat the milk to 190-195 degrees, the whey will open and release the protein.

Thank you for the info!

I so love all your videos! Thank you! ❤️❤️

Thank-you, thank-you, thank-you for doing this!

Had a great time! God bless . Aloha🌺

Thank you for all that you do!

Hi, just to say that I use my crockpot to make yoghurt, heating the milk to scald if I want to do it over a long time . If I have less time I use the pan method to get the whole milk4%fat ,to just under 82 deg c then I pour it into my baby crockpot that is set to warm thenswitch it off and allow to cool to 43 degrees , then inoculate with 120g of greek yoghurt -place the lid on and put a large tea cosy over the baby crock pot and leave for 7-8 hrs, I then strain some of the whey out in the fridge overnight and it goes so thick and creamy,if it is too thick I add back some milk to slacken it , then I sweeten with maple syrup or honey and it is so luscious !

I’m definitely going to try this!

Thank you for sharing. That was awesome❤

I'm so excited about trying this.

😍This is wonderful! Thank you!

I have made yogurt in the past . I am thrilled to learn about using powdered milk (I Ave quite a bit in my pantry). I don’t make yogurt often because the cost of the milk. One thing that I have been doing is to freeze small amounts of the store bought starter to use in future batches - it works great. I used a starter that was a year old for this batch and it worked well. Thank you!

Thank you for showing us. ❤

I was happy to see this today. I will have to try this.

This is a fantastic skill to have… thanks so much

So excited for these videos. Thank you so very much.

Remember a lot of old baking recipes called for scalded milk. That was deactivating the enzymes and getting rid of any other microorganisms that might interfere with yeast. Also egg yolks have an enzyme that will eat the thickening component of cornstarch if they are not brought to a boil in lemon meringue pie, etc.

I sure want to try this! Thanks for showing how easy this is to do at home and in different forms.

So thrilled with this series starting❤

I always wanted to make yogurt. Thank you!

Thank you so much. Love the information.

Thank you so much!🥰

Enjoyed this video very much. Looking forward to the next one.

Great demonstration, thanks!

Same here, I can't drink powdered milk either... This looks very promising! Great idea!

Great video!!! thank you.

Thank you for sharing 😊

Yay! Looking forward to more on this topic! 👍🏻👍🏻🙂

I looked on Amazon and found 16 yogurt starters for 12.99! I ordered some. I'm going to do an experiment! LOL

I make greek yogurt with my instapot, 1 gallon of whole milk...9 hours incubation, then strain overnight, we like it thick, but what makes it luxurious is whipping the thick yogurt with a mixer, so fluffy and creamy !

thanks this is a great community and we learn so much 🙂🌻🌻

Hurrah! I e been waiting for this Pam. Thank you so much. Can’t wait for the cheese lessons 😊

I am definitely going to be trying this, probably this weekend. Thank you for these videos and I can't wait for the cheese making too!!

Powdered milk taught me something about myself. That I can get used to anything if I try. Until I was 60 I could not drink it either on its own or in anything. I had a friend who used it all the time and if I was visiting I always took a little container of fresh milk to add to coffee etc. She understood. Then when I found myself on my own at 60 I discovered that fresh milk, even in the fridge would go off before I could use it up as I don’t drink much. So I decided to buy a good brand powder, mix it half and half, gradually reducing the fresh. In the end after about a month I found that I preferred the powdered to the fresh and never looked back. I eventually went to using the skimmed milk pdr too for healthier reasons. I make Greek yogurt mainly for my dog to help with her digestion but I like it too. Been using powdered milk now for 12 yrs.

Awesome teaching!

I enjoy your videos so much . Very easy to follow along . Can’t wait to see what’s next . Plan to make enchilada sauce and can . Keep your fingers crossed it turns out !!😊

Thank you! I have never made yogurt but can't wait to try this!

I love this

I have try this

I've been making yogurt for ages just using my crockpot. Put a litre or so of milk in the crockpot, heat on low for 2.5 hours. Without removing the lid, turn it off and let stand 2.5 hours more. Then gently whisk in about 1/4 c. yogurt (store-bought or left over from the last batch), put lid back on, and wrap the entire crockpot machine in heavy towels and let stand 9 hours. Skim off whey. I haven't tried it with powdered milk, but now I will!

Can't wait to try this Pam

I just did it following your instructions it worked like a dream. I even made french set and cream cheese from it. Im never buying bought cream cheese again.

Thanks! You mentioned it and I was intrigued. I will be giving this powdered milk yogurt a try soon. 💕

I love it too! My favorite! Always interesting and informative and straight to the point! Do like the stories of growing up!

Awesome Aesome Awesome Pam & Jim!

Thank you so much Pam andvJim. I LOVED this video. ❤

Thank you both for your video. I would never had tried so many recipes until you showed me how. You two are wonderful people and teachers. Headed to pick up the ingredients tonight to make this. Thank you ❤❤

I am a member of several on line groups. I recommend you quite frequently. I’ve run across many are who follow you and the opinion is basically if RR said it, we’re doing it her way!!

Will definitely be trying this. We love Greek yoghurt. Looking forward to the cheese making using powdered milk. Thank you for this fantastic insight.

Omgoodness Pam, this was fantastic. Thank you so much. 🇨🇦🌷

Thank You for the recipe

I came across your canning videos and was really impressed of your knowledge and ability to explain everything. And for this video you really make it look easy. Thank you for your content. God bless from Norway

Thank you for sharing your knowledge with us. I'm excited to try this and can't wait for the powdered milk as well as the cheese series.

Cant wait to see the upcoming videos for cheese and anything else!

So excited for this and the cheese making videos! The big hole in our food storage system is dairy. We would run out of fresh stuff pretty fast, and while we could manage without milk we would really miss yogurt and cheese. I didn’t have much powdered milk until your previous video - like you I can’t drink it without gagging so I couldn’t imagine how we would work through a larger store. Now I know - yogurt! And cheese!! This is a game changer, thank you!

I love your videos and I will try making yogurt thank you

You are very nice. I enjoyed this video and will try it. 😊

Oh yes! Yogurt from powdered milk is the BEST! I started using my (very) old powdered milk years ago for yogurt making and will never look back. So many people will be thankful for this video :) Thank you!

I'm glad to know I could do this if I needed to. I hadn't though of using half and half in yogurt, but I definitely need to try that.

I ❤learning new things in the kitchen and garden. I love that you keep it simple! Looking forward to cheese making!

I have been making yogurt a long time’ but never made it from powdered milk. I’m so excited for this. I’m looking forward to the cheesemaking classes. Thank you.

This is wonderful!! Im buying powdered milk and starter yogurt today!! I love everything you do. 💖

When I started making yogurt, (in the late 60's) I got a recipe from Adelle Davis using 6 Cups water, 1 1/2 C. non instant powdered milk, ( I couldn't get non-instant so I used instant in the same amt as to reconstitute the milk) with 3 Tablespoons commercial yogurt and 1 lg can evaporated milk. It was pretty good. (I didn't like yogurt or buttermilk) It was a little richer than skim milk. .I couldn't taste the powdered milk either. ( It was a horrible substitute for fresh milk.) Thank you for all you do to teach safe preparation. It is vital and I love that your scientific approach shows the safe, fun way.