To microwave or not to microwave: that is a question you can only answer yourself because there seems to be as much yea sayers as there are nay sayers.

Microwave ovens pass non-ionizing microwave radiation through the food. Dielectric heating or high-frequency heating "cooks" when the food absorbs the energy from the microwaves.

According to the FDA, microwaves do not make food radioactive. Nay sayers claim microwave user suffer a higher incidence of stomach and intestinal cancers due to molecular damage.

Studies at the University of Minnesota regarding infant milk and formulas suggest that microwaving milk can cause slight changes in the milk and a loss of some vitamins. However proponents of microwaving say it may preserve vitamins and minerals by heating the food more quickly and requiring less water than conventional methods.

While the debate continues, the important thing to know in considering to use microwaved milk for your yogurt is that foods absorbs waves based upon their composition.

Microwaving works best on liquids because it can absorb the waves more evenly than fats and sugars. Milk is composed of protein, fat, natural sugar and whey and each of these components will absorb the waves to a greater or lesser degree creating hot and cold pockets.

The main reason for heating pasteurized milk is to force the proteins to unfold and uneven heat will compromise this process. The liquid whey will reach the 180°F/82°C scalded temperature long before the solid protein will get there. The bottom line is: if your yogurt is not as thick as you like, the fault is likely the scalding process. Read more about pre-scalding.

If you are using non-pasteurized milk, microwave ovens are not recommended due to the uneven heating pattern, which prevents destruction of some bacteria and other microorganisms.

Another consideration is that microwaves cause food molecules to vibrate 2.5 million times per second. The molecules continue to vibrate during the resting or standing time (1-3 minutes) after the microwave oven stops but the food temperature continues to rise several degrees.  As you cannot clip a regular thermometer to the side of your container in the microwave, reaching the correct temperature during and after heating is more difficult.

If you simply must have the convenience of microwaving follow these tips:

• Only use containers marked microwave safe. Don't compound the temperature issue with a temperature problem container.
• Cover the container loosely with a paper or tea towel.
• Use a microwave oven with a turntable or turn the container by hand several times during the processing.
• Stir thoroughly at the half way point and at the end of heating.
• Use a thermometer and double check the temperature after the rest/standing period.
• Don't use a probe or microwave thermometer during the process. Use an instant read after microwaving.
• Microwave time depends on milk quantity and the oven wattage. Start with 1 minute per cup and adjust accordingly.

Related posts:

1. Tips for Making Soy Yogurt at Home
2. Basic Yogurt Making Tips
3. Pre-Scald Milk for Best Yogurt Results
4. Tips for Making Coconut Milk Yogurt