The first time I cooked it, just like you, the milk was just taken out of the refrigerator.

After 8 hours, the milk still looks liquid, not thickened, tastes good and has no sour taste.

Later, I read the instructions, which said that milk fermentation needs a certain temperature, and too low temperature will prolong the fermentation process.

So, all you have to do is continue to ferment the milk in the yogurt machine.

I'm a skilled worker now,

It is best to take the milk out of the refrigerator and heat it in the microwave oven, which is a little warmer than usual and can speed up the fermentation process.

I don't use the starter, just pour half a cup of finished yogurt into it, and then stir it well to start cooking.

I hope it helps you. I wish you can drink homemade yogurt as soon as possible.