What the Heck to Do with Yogurt Powder

June  6, 2016

I have a crush on yogurt powder! If you bought some last week to make what might even be the most delicious version of white chocolate you’ve ever tasted, it’s likely there’s some tart and tangy powder leftover and your fridge right now.

No worries about that. The great thing about yogurt powder (I purchased this brand) is not that it can be reconstituted to replace fresh yogurt—it can’t and it wouldn’t be as good as fresh yogurt anyway—but that it’s a dry ingredient. A small amount of it can add significant yogurt flavor without also adding wetness or liquid or volume. This is a very useful and versatile attribute when working with chocolate, for example, and the reason that yogurt chocolate even works. But chocolate is not the only application for powdered yogurt. I’ve been trying this intriguing stuff in and on just about everything in sight. You will probably start doing the same.

Here are just a few of the multitude of things you can do with yogurt powder—between making batches of yogurt chocolate—or 10 reasons to get yogurt powder in the first place.

You can sprinkle yogurt powder directly onto fresh fruit. Photo by James Ransom

10 reasons to have yogurt powder on hand:

  1. Add to smoothies and shakes to taste, a teaspoon at a time.
  2. Sprinkle on berries, either straight from the jar for a lovely tangy effect, or mixed with granulated or powdered sugar for jolt of sweet with tart.
  3. Stir into mashed bananas for a little added protein and yogurty-ness—about 1 1/2 teaspoon per 4 grams banana (about one banana).
  4. Turn One-Ingredient Banana Ice Cream into an even creamier dessert by adding 1 1/2 teaspoons (5 grams) yogurt powder to the food processor for every 4 to 5 ounces (113 to 140 grams) of banana.
  5. Add a few teaspoons (to taste) to fresh fruit ices, ice pops, or sherbets.
  6. Make yogurt "mascarpone": Whisk to blend 2 to 3 tablespoons of yogurt powder with 1 cup of heavy whipping cream. Chill briefly to hydrate the yogurt powder. Whip with or without sugar and vanilla to taste. You can use this right away while soft—it’s delicious—or let it chill and thicken for a day or two until it's the consistency of real mascarpone.
Photo by James Ransom

7. Make yogurt whipped cream: Whisk to blend 1 tablespoon yogurt powder with 1/2 cup heavy cream and 1/2 cup Greek yogurt. Chill to hydrate the powder. Whip with a little sugar and vanilla to taste. Use to top desserts or fruit.

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8. Replace powdered sugar: Dust cakes, muffins, doughnuts, or even cookies and confections with a combination of yogurt powder and powdered sugar, or straight yogurt powder.

9. Experiment by adding yogurt powder to white chocolate ganache or glaze.

10. Make tangy icings and frostings by adding yogurt powder to taste.

Have you experimented with yogurt powder? Share your successes in the comments!

See what other Food52 readers are saying.

  • Yaeko Granados
    Yaeko Granados
  • Deborah
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Yaeko G. April 27, 2019
I purchased a jar of yogurt powder as I was hoping to make a yogurt cake “more efficiently” with yogurt powder instead of weighing it down with all the dampness by using real yogurt. But I have been disappointed because just a tablespoon or two wouldn’t make any difference even in such a tiny- scaled recipe as using 3/4 cup flour. As I tried with as much as 1/4 cup yogurt powder the batter surely became as rich and creamy looking, but you couldn’t really taste yogurt flavor in the end result. Not distinctively, anyway. I think it’s wrong. You shouldn’t have to consume 1/4 cup yogurt powder to begin with when making a cake based with only 3/4 cup flour in order to make it taste yogurt. Perhaps I was wrong - yogurt powder is not supposed to be for baking in the first place? Please tell me so if someone knows better about it.

Deborah April 30, 2019
Yaeko, does your yogurt powder taste tangy by itself? I know that in Australia we can easily buy 'yogurt powder' that's actually a starter for making 'fresh' yogurt, and so tastes pretty much like powdered milk before it's left to culture (it is just powdered milk + powdered cultures). The 'dried yogurt' powder is much harder to find.
Yaeko G. April 30, 2019
It tastes a tad tangy, but not so distinctively. The product is Hoosier Hill Farms Yogurt Powder "Premium", and sure enough it contains nonfat milk solids, lactic acid, and cultured along with flavor. It tastes more like nonfat dry milk except that there is this hint of tanginess.
I am only beginning to understand, thanks to your inspiration, that what we call "yogurt powder" here in the U.S, is really another thing than the powdered/dry form of yogurt itself (=what you describe as 'dried yogurt' powder) as I thought it was - Am I right? As you stated it was much harder to , so far I have not been able to find that real "dried yogurt" powder.

Deborah May 1, 2019
Hmm, looking at this, it's not the same as the stuff we've got here (which is not supposed to be used for anything other than making yogurt?) - looks like people are using it as kind of instant yogurt flavour? But maybe it's just not very good! I wonder if adding some extra lactic acid powder would work?