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Recipe for Microwave Yogurt [split from the Modern Microwave thread on Not About Food board]

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Note from Chowhound Team: we've split this recipe from this thread: http://www.chowhound.com/topics/474110

Aroma & DQ, combine two liters of whole milk, couple of Tbsp of brown sugar, and 400 grams of whole powdered milk. Whisk until powdered milk is well incrorporated. Add water until you have five liters. Whisk. Add starter from previous batch (or couple of small cartons of plain yorgurt) and whisk a bit more. Pour into five one-liter containers, place in mw, heat on max for 4:30 and then every one-and-a-half hours for 1:45. I keep going for 12 hours and often let sit for a few more to get really firm stuff.

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  1. Does it go from the soupy consistency of say Danon to firm like Fage the longer it sits?

    1 Reply
    1. re: Rick

      It gets firmer than Fage (if I recall having had Fage correctly)...very firm from the extra milk fat.

    2. I make microwave yogurt just using 2% milk and starter. That's it, no sugar, no powdered milk, water, etc. Heat 4-cups of milk (in pyrex measuring cup) to 180F in microwave. It takes about 6 or 7 minutes to heat milk from 40F to 180F in my microwave. Cool to 100F to 110F and add 1/4 cup of starter and stir well to mix. I place the yogurt starter mix in my Salton 1-Quart Yogurt Maker for 8 to 12 hours (longer makes a more tart finished product). The end result is a firm yogurt with the consistency of sour cream.

      1. Thanks. What's the wattage on your MW?

        1 Reply