Dehydrated yogurts are often called yogurt powders. There is no standard of identity for yogurt powders but generally they are made from cultured milk. They are typically manufactured using skim milk that is pasteurized. After pasteurization, the milk is cooled to incubation temperature (40-43C) and yogurt cultures are added. The product is allowed to ferment until reaching a pH of about 4.6. This is followed by spray drying and packaging. The spray dried product will have a composition similar to skim milk powder.

The flavor is tart, similar to yogurt. Yogurt powders can be used in a variety of applications where fresh yogurt cannot be used. One example is confectionery coatings. Nutrition bars, dried fruits, snacks, and cereal inclusions can benefit from a yogurt-based coating made with yogurt powder. The yogurt powder provides a tart, yogurt-like flavor to the coating and provides a food product that appeals to yogurt consumers. Yogurt powders can also be used in dry beverage mixes where the flavor and tartness of yogurt is desired.

When stored in a temperate dry location, yogurt powders can have a shelf life of one to two years, making transport and storage easier than fresh yogurt. For this reason, there is a lot of potential for global consumers to enjoy U.S. yogurt powder as an ingredient in their foods.