If you’ve watched even one of the videos from the 100+ Real Food video library available on this blog, you probably know that I have a microwave in my kitchen.
Do I use it for cooking or heating anything that my family consumes?
No. I haven’t used a microwave to heat or cook anything in many, many years. I much prefer my small countertop convection oven which doesn’t heat food unnaturally and creates carcinogens like a microwave does.
Why don’t I just remove the microwave from my kitchen then? The truth is that the microwave can function as a handy airtight cupboard and proves quite useful for other tasks besides cooking and heating believe it or not.
I mentioned in one of my Real Food videos that I frequently use it for airtight, room temperature storage of freshly baked bread, cookies, and other baked goods.
It also works very well for making homemade raw yogurt. It is, of course, made from unpasteurized milk.
What about Greek yogurt? Is Greek yogurt better? How about the similar German style cheesy yogurt known as Quark? While not necessarily healthier, if you make it yourself allowing sufficient time for probiotic inoculation, these are certainly a nutritious choice! It is ultimately a personal preference as long as the yogurt is fermented properly.
If you don’t have access to raw yogurt, whether regular or Greek, then you don’t know what you’re missing. Pasteurized yogurt even if organic pales in comparison to the digestibility and nutrient value of raw yogurt, so if you are able to snag some raw milk from a local farm, here’s how to make it into raw yogurt.
While the recipe below works fine using the microwave as the incubator, yogurt made in a slow cooker is more dependable in texture.
*This helpful recipe idea was given to me by my friend Cynthia Calisch, who has passed away. May she rest in peace.
Raw Yogurt Recipe
How to make raw yogurt using the microwave as the perfect incubation unit (turned off). When raw, yogurt has a pleasant drinkable style texture compared with scoopable heated yogurt.
Warm the raw milk on the stove to between 105 - 117F. No enzymes or nutrition is lost heating to this temperature but the warmed milk enables the yogurt culture to "take" better than room temperature raw milk.
Pour about half a cup of the warmed milk into the mason jar and mix with the yogurt.
Pour the remaining warmed milk into the mason jar, stir and close the lid tightly.
Wrap the mason jar in a thick hand towel, secure with a rubber band and place inside your microwave closing the door. Leave the light in the microwave on to keep a bit of warmth inside.
In 24 hours, open the microwave and voila! You will have yourself a lovely quart of raw yogurt!