How long before the yogourt is suposed to become solid?

I've just received my yogourt maker yesterday, started a batch this morning before work and it's still liquid is it normal?

I've checked the temperature of the machine and it hovers around 110-115F .. I'm upset I know it's to high, and the machine doesn't have a temperature adjustment. I decided to keep the lit off maybe to cool it down but maybe I killed the bacteria already?

I'll likely return it, but for now I would have like to succeed with this batch. Do you think it's doable?
btw here's what I (shouldn't have) bought : https://www.amazon.ca/Euro-Cuisine-YM80-Yogurt-Maker/dp/B000EX16RY?th=1