How do I effectively incubate yogurt? I would not have a “heat” position and it is wintry weather right here. My oven’s mild is damaged, so I will’t use that to stay it heat. I had the theory of shopping for a sluggish cooker and leaving it at the “stay heat” atmosphere, however not one of the cookers specify what temperatures they use. A common google seek suggests “The “stay heat” atmosphere will stay a temperature vary of between 62 to 74 C (145 to 165 F.)”, so this will likely more than likely no longer do as yogurt must incubate at 108°F to 112°F. Any tips? Is there an inexpensive answer?