Microwave Yogurt

Making yogurt at home doesn’t require a fancy yogurt maker. This method uses the microwave to heat the milk and then keep it warm enough for the cultures to do their work. Four cups of skim milk, an optional scoop of nonfat dry milk powder for extra creaminess, and two tablespoons of store-bought yogurt with active cultures. That’s the entire ingredient list.

The process is straightforward: heat the milk to 175°F (80°C) in the microwave, cool it to 100°F (38°C), whisk in the yogurt starter, then keep it warm with short 30-second bursts on low every 30-60 minutes for about 4 hours. The microwave acts as an insulated box, and wrapping the bowl in a towel holds the heat between pulses.

The dry milk powder is optional but worth adding. It increases the protein content and gives the finished yogurt a thicker, creamier body without any extra fat.

Kitchen Tips

• Use yogurt with live active cultures as your starter; check the label to confirm
• Don’t add the starter until the milk cools to 100°F (38°C); hotter temperatures kill the bacteria
• The longer you incubate, the tangier the yogurt becomes; 4 hours is mild, 6-8 is tart
• Save 2 tablespoons of each batch to start your next one

Variations

• Use whole milk instead of skim for a richer, Greek-style result
• Strain the finished yogurt through cheesecloth for 2 hours to make thick Greek yogurt
• Stir in honey, vanilla, or fresh fruit after refrigerating