Question

Can you scald milk for yogurt in a microwave oven, or will that ruin your yogurt starter culture and prevent from making yogurt successfully later on?

Answer 1

Scalding milk for yogurt is a common step in the yogurt-making process, as it helps to denature the proteins and kill off any unwanted bacteria or organisms that could compete with the yogurt starter culture. Scalding is typically done by heating the milk to a specific temperature, around 180°F (82°C), and then allowing it to cool before adding the starter culture.

Using a microwave oven to scald milk is possible, but it requires extra caution as microwaves can cause uneven heating, leading to potential issues with your yogurt later on. If not done correctly, scalding milk in the microwave can result in the destruction of the beneficial bacteria in the starter culture, making it difficult for the yogurt to set properly.

To minimize the risk of ruining the yogurt starter culture and preventing successful yogurt making, follow these tips if you choose to scald milk in a microwave:

1. Use a microwave-safe container: Make sure the container you use is safe for microwave use and large enough to hold the milk without spilling over when it heats up.

2. Heat slowly and stir frequently: Heat the milk in short bursts, stirring well between each heating cycle. This will help distribute the heat more evenly and prevent the milk from scorching.

3. Use a thermometer: Regularly check the milk's temperature with a food thermometer to ensure it reaches the target temperature of around 180°F (82°C) for scalding.

4. Allow proper cooling: After scalding, allow the milk to cool down to around 110°F (43°C) before adding the yogurt starter culture. If the milk is too hot, it can kill the live cultures in the starter.

It's important to note that scalding is not always necessary, especially if you're using pasteurized milk from the store. Most store-bought milk has already been pasteurized, so you can skip this step if the milk is labeled as "ultra-pasteurized" or "ultra-high-temperature" (UHT) pasteurized.

For more consistent and foolproof results, many people prefer to scald milk on the stovetop, as it allows for better control of the heating process. But if you decide to use a microwave, proceed with caution and follow the guidelines mentioned above.