A typical electric oven seems both an overkill and insufficient to make baked milk or a home made diary product like joghurt or matzoon.

  • overkill: too big, energy consumption, might be needed for many other things if blocked for ours
  • insufficient: rarely can be set to support say 25°C to sustain bacterial life, mine anyway not.

Do you have an idea how is a better suited, autoclave like, cooking device actually device called?!


P.S. for diary products only, I didn't know there are indeed autoclave-like kitchen joghurt makers, they mostly support fixed temperatures, but typically not beyond 45°C. For baked milk, you need 70°C.


You can easily (and very accurately) do this with an immersion circulator, such as Joule or Anova. In fact, your application is an excellent one for what has become known as cooking "sous vide."

  • thanks - though I'd need to put milk in a plastic bag? – J. Doe Nov 29 '19 at 22:01
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    You can use jars, such as canning jars. I make yogurt this way regularly. – moscafj Nov 29 '19 at 22:03
  • ok just to understand the terminology and the process, you use the sous vise device immersed into jar but the cooking is actually not - formally seen - sous vide? (which is fine to me) – J. Doe Nov 29 '19 at 22:05
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