Yogurt Incubator

A yogurt incubator is a specialized device or controlled environment that maintains a steady, warm temperature (typically 104°F to 115°F / 40°C to 46°C) to allow beneficial bacteria to ferment milk into yogurt

To incubate yogurt, keep the inoculated milk at a steady temperature between 100°F and 110°F for 6 to 10 hours until it sets.
Steps to Incubate Yogurt
Prepare the milk: Heat milk to 180°F, then cool it down rapidly to 110°F.
Add the starter: Stir in 1 to 2 tablespoons of plain yogurt with live active cultures per quart of warm milk.
Maintain the temperature: Place the mixture in a warm, undisturbed environment that stays between 100°F and 110°F.
Set the duration: Leave it for 4 to 8 hours for a mild flavor, or up to 24 hours for a thicker, tangier yogurt.
Chill: Transfer the set yogurt straight to the refrigerator to stop fermentation