Hi! Is it safe to incubate yogurt at lower temperatures (95F?). Most instructions recommend 110F, but I noticed that lower and slower incubation creates thicker, creamier yogurt. Is this safe?

Steps:
1. To pasteurize milk, fill a large glass (Weck) jar with milk. Clip on lid and [lace inside sous vide tub.
2. Fill sous vide with cold water, ensuring jar is fully submerged. Set temperature to 165F and hold contents for 5 min after temperature has been reached.
3. Pull out jar, remove lid, and wait for milk to cool.
3. To sterilize utensils, pour boiling water over a stainless steel spoon and thermometer probe. 
4. After milk cools to 110F, open a new, sealed single-serve yogurt and scoop out a tablespoon of yogurt. Add to the jar of milk.
5. Replace lid and place jar back into the sous vide tub.
6. Incubate at 95F for 8h, ensuring yogurt has gelled fully and pulls away from the sides. Toss if gel doesn't form.

I understand gelling begins after ph drops below 5.2, but that yogurt must be acidified to 4.6 to actually be safe. Is this safe if I test the acidity with ph strips or a meter?

Alternatively, would I be safer by slightly increasing the temperature? The Instant Pot uses 96.8F (p5) for 8h. University of Missouri's Extension recommends 100-110F for 4-8h (p1). I don't enjoy yogurt incubated at 110F for 4h, but would like to make sure my practices are food-safe. 

Thank you!
Em