Food Storage Yogurt


I’m not quite sure how I’ve gone so long before teaching about yogurt…but better late than never, right? We’re going to be working on homemade yogurt together over the next couple of weeks. I’ll show you some AMAZING things that you can do with yogurt! Not only will it be good for your waistline and pocketbook, your taste buds will also be thanking you! So, to make sure you’re all ready to begin. Here is a video introducing yogurt, it’s benefits, how we’re going to use food storage in it and the items you’ll need so we can get started.

One last word on the yogurt starter you choose: Be sure the product label indicates that it CONTAINS live cultures. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms.

If you’re wondering where to find cheesecloth for cheap, the best place is bulk at AMAZON. You can check it out for yourself, by clicking HERE.


So, this is much easier than you may think and even more delicious! Most people think you can’t use powdered milk from your food storage but the truth is you can! (Be sure it is REAL POWDERED MILK and not a milk drink like Morning Moo’s you are trying to use. Alternative Milk Drinks WILL NOT work.) Also, make sure you check out my short video on one of my favorite ways to use the homemade yogurt-in a delicious and healthy yogurt parfait!

How to make food storage yogurt with powdered milk:

What you’ll need for food storage yogurt with powdered milk:

  • 2-quarts pasteurized milk (cream, whole, low fat, or skim) — for food storage purposes, we’ll use powdered milk. For non-instant milk you’ll need, 1 1/2 c. dry milk powder and 2 quarts water. If you’re using instant milk you’ll need, 3 c. dry milk powder and 2 quarts water.
  • Additional nonfat dry milk powder (for extra milk proteins) — Use 1 1/3-cup powder when using non instant powdered milk, or use 2 2/3-cup powder when using instant powdered milk. The higher the milk solids the firmer the yogurt will be.
  • Commercial, unflavored, cultured yogurt — Use 1/2-cup. Be sure the product label indicates that it contains a live culture. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms. All culture variations will make a successful yogurt. I like the Mountain High Yoghurt as my starter.
  • (Optional) 2 to 4 tablespoons sugar or honey.

Instructions for your food storage yogurt:

  1. Mix your powdered milk (all of it-both the milk to make the initial 2 quarts of milk and the additional milk).
  2. In a 4-5 qt. slow cooker, place milk and sugar or honey, if you are using it, cover and cook on low for 2 1/2 hours.
  3. After the 2 1/2 hours, unplug the slow cooker and let it sit for 3 hours.
  4. After the 3 hours, remove 2 cups of milk (you may notice a skin of sorts on your milk in the slow cooker, go ahead and remove that with a spoon and discard) and stir in the 1/2 cup of yogurt in a separate bowl. Add the yogurt mixture to the remaining milk and stir. (If you want to check your milk temperature, you can use a candy thermometer and make sure it’s between 112 and 117 degrees F. Put the lid back on the slow cooker and wrap in a large and thick bath towel and let sit (unplugged) for an additional 8 hours.
  5. After the 8 hours, unwrap and uncover the slow cooker. SCOOP (DO NOT STIR) the yogurt into clean containers and refrigerate – chill before serving.

(This recipe was adapted from National Center for Home Preservation and the method of cooking the slow cooker was approved by the man who wrote that article…as long as it doesn’t curdle-if yours curdles throw it out!)

How to make a delicious and healthy yogurt parfait from your food storage yogurt:

If you want to make your own delicious granola, you can see THIS POST.


Alright, hopefully everything has gone well for you making your food storage yogurt from your powdered milk. I know, I will never buy yogurt again-who know yogurt made from food storage could be so easy AND delicious?! Well just wait until you make your Greek yogurt and yogurt cheese from it. The videos below show you how to do it along with 3 straining options to best fit what you have around your house. Later, I’ll show you some easy, fun and delicious recipes to use them in.

How-to video showing how to homemade food storage Greek yogurt and yogurt cheese:

Basic Instructions for your homemade food storage Greek yogurt and yogurt cheese:

Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out). Cover and place a weight on top (either a bag of water or piece of fruit). Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).

If you want to get cheesecloth for cheap (much cheaper than you can get at the store) you can get some HERE at Otherwise, look down you kitchen gadget aisle at your grocery store.


Alright, I’ve saved the best for last. If you follow me on FACEBOOK, you probably noticed I was talking about making a virtually fat-free cheesecake. Be still my cheesecake beating heart! Cheesecake is hands down my favorite dessert, so you can imagine how excited I was to make it all from food storage powdered milk and to have it be virtually fat free. I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)


1/2 c. hot water
1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
1 c. sugar
8 oz. yogurt cheese
1/4 c. lemon juice
1 t. vanilla
Graham cracker crust

Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.


Also, you’ll want to make sure and download my FREE yogurt handout. It’s a three page handout that will give you…

  1. the recipe for making the food storage yogurt from your powdered milk
  2. the instructions for turning it into greek style yogurt and yogurt cheese,
  3. ideas for how to use your food storage yogurt, greek style yogurt and yogurt cheese every day
  4. helps for troubleshooting your yogurt
  5. and food safety guidelines
  6. I’ve also played around with the instant milk measurements so if you’re brave to try it again-it should work!



  • Julia

    Is there an easy way to make VANILLA yogurt using this method?

  • Anonymous

    yes, use vanilla yogurt as your starter.

  • Handlinranch

    Can you use powdered yogurt starters and what do you need to look for?   Thanks

  • Mamaelyaman

    Arabs use a clean white pillow case.Pour yogurt into a clean,white pillowcase over sink.tie the top in a knot and place in a colander or simply hang from your kitchen sink for a few hours to make the best yogurt cream cheese!

  • Alisha

    I just watched all of the yogurt videos (from powdered milk).  In a couple of them you mentioned frozen yogurt. You said the one you make is like Dreyers.  I can’t find a recipe or instructions for your frozen yogurt.  I typed it into your search bar, too, and I’m not seeing it.  Please do share!

  • Ningram4

    what brand of slowcooker are you using?

  • Jfg20755

    My yogurt didn’t set like yours did.  It was solid but not good enough.  I live in Texas and it’s very dry, do you think I need to let it set more than eight hours…. like ten maybe?

  • KamiFay

    An inconsistency is confusing me: your video says a “heaping 3/4 cup” for the extra milk.  The directions say 1 1/3 cup non-instant powder.  ???
    The video also switches – says cook it 2.5 hours, but then says 2 hours.  The resting period is written as 3 hours, but you say 3.5 on the video!  I think I’ll have to get a thermometer to be sure!  
    thanks, though…I’m excited to see if this works out!

  • eatfoodstorage

    The measurement on the video is for non instant milk, it specifies that in the recipe. Good luck!

  • Somebody

    Why do we need to heat it if the milk is already pasteurized? Can’t we just warm it to 110 degrees?

  • eatfoodstorage

    Yes. That is all you are doing in the crock pot.

  • Kirenmc

    I’m having trouble getting the yogurt to set.  I’ve done the process three times and it comes out stringy–liquidy with string like melted cheese.  It tastes fine and I’ve been using it for smoothies, but I’m really frustrated that it’s not working.  Any ideas of what I’m doing wrong?

  • eatfoodstorage

    What kind of slow cooker are you using? I know when people have had problems they don’t use the slow cooker and use a heating pad. Look through the comments and someone left detailed instructions of how they did it not in the slow cooker. Good luck!

  • Ken

    Hi, for cheesecake with cheese yoghurt, is it ok to use only 1 cup of INSTANT milk? If not, why do I have to double it? Thank u

  • eatfoodstorage

    Which part of the recipe are you referring to

  • Ken

    Ah sorry, I mean FOOD STORAGE FAT FREE BLENDER CHEESECAKE recipe. I made it with only 1 cup instant milk because that’s all I had, and it turns out like ice cream 😀 (yummy though). Wondering what’s wrong, if its because its supposed to be 2cups OR the water is not hot enough. Love the cheese yoghurt recipe btw, thanks!

  • eatfoodstorage

    Supposed to be two cups for instant milk

  • Ken

    Ok, will try it again next time. Thanks!

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  • Tractorbug

    Once you have gone through all the work to make the yogurt or yogurt cheese, can you freeze it?  If not, how long will it be good and last in the fridge?

  • Tractorbug

    Do you have a recipe or video for your frozen “Dreyer’s like” yogurt?

  • Lindahb3

    Did a class on how to use powdered milk.  Your yogurt recipe and cheese cake recipe turned out great!  Thank you!

  • eatfoodstorage

    Yeah! So happy it was helpful!

  • Laura And-family

    Thank you, can’t wait to try!

  • Denice

    Can I use Chobani Greek yogurt as my starter? It has the ingredients you mentioned.

  • eatfoodstorage

    Yes! I’ve even tried it and it is very yummy!

  • Heidi

    Is there away to freeze the yogurt for like yogurt bites? Or dyhrate them?

  • NJ Foodie

    I always do! just use approx. 1/2-one cup. I also mk sure to strain at least overnight ,covered w/dish cloth and on countertop. My greek friends do this all the time.

  • NJ Foodie

    Hey Crystal, u know, it might be a cool idea to show the “freezer bag method” of ice cream making- using coarse sea salt , and of course- this newly made powdered milk! YUM- even frozen yogurt, flavored or not!)

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  • barb

    Hi i just wanted to tell you that you can buy those big containers of yogurt (like mountain house) for your starts and then take the rest of the yogurt you didn’t need for your batch and freeze it in a ice cube tray. so when you want to start another batch then you grab one of the frozen yogurt starts to add to your batch. that way you are using the whole container of yogurt with out it going bad before you start another batch.

  • Sunshine66

    I forgot about the yogurt and went to bed, It was in the crockpot longer than the 8 hours (more like 16 hours). Is it still good to eat or should I throw it out?

  • STEW

    You could use the canning lid (RING ONLY) to hold the coffee filter in place…..just saytn

  • Don Calkins

    I also like Mountain High as starter, and use 1/2 again more powder than “normal”, 2 cups instant or 1 cup non-instant per quart.
    At 5-6 hours at 110° in my Excalibur Dehydrator, you have a thick mild “sweet” yogurt;
    At 12 hours, it is more like sour cream and can be used in many recipes as such.
    Use w/ an equal amount of mayo to make creamy dressings.
    I make it in 8 and 12 oz, sometimes pint, canning jars.

  • Don Calkins

    Sometimes you can get away w/ not scalding the milk, but very often there are stray micro-organisms in the powder that give off flavors.