I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for 4 h (as indicated on culture pack).
I've got a rather sour cream at the bottom and the rest was soured milk. While I don't mind it and I haven't drank it in ages that wasn't what I was looking for.