Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
Equipment · Incubators and warm holds
Water bath incubator for small fermentation vessels
A reusable insulated tub that holds several small covered fermentation vessels upright in heated water, using an immersion heater and separate bath and product probes.
What it is
A water bath incubator holds upright, covered vessels in a tub of heated water. The water buffers temperature changes, so the vessels warm more evenly than they do in air. The brief presents it as a platform for product-specific recipes, not as permission to incubate any food at a generic temperature.
The heater must be rated for immersion. The assembly needs dry-run protection, and it needs probes for both the bath and a representative product so that the controller reads the food as well as the water.
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Why water is used
The Colorado State University guidance for yoghurt in a cooler relies on the same principle: hot water in an insulated container holds a target near 110 F (about 43 C). The bath gives thermal buffering, but it also adds electrical risk, which the build must address.
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Open tests
Overshoot, uneven filling of jars, sensor disconnection and cooling after incubation are the tests the brief asks for. Until they are measured, the page does not claim a tested temperature profile.
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Equipment details
PowerElectric An immersion-rated heater in an insulated tub, with dry-run protection and a sound electrical design.
How you get oneBuilt yourself Assembled from an insulated tub, an immersion heater and probes; the brief gives no product or dimensions.
Limits
The brief lists overshoot, unequal jar filling, sensor disconnection and cooling after incubation as tests not yet done.
SourceNo generic incubation temperature is given: the target depends on the food and the recipe.
SourcePlaces
Documented for international use, with no single place of origin assigned.
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Sources
Colorado State University ExtensionMethod · Safety
Yogurt making at home (Colorado State University Extension)Target near 110 F (43 C) with plus or minus 5 F; cooler method keeps water at or above 110 F; 4 to 12 h; below 110 F is still safe but looser.
Cited in: What it is; Why water is used; Open tests