Yogurt, Part Deux

Yesterday I made my second batch of yogurt, using 3 tablespoons of the previous yogurt batch in place of a starter culture. It worked beautifully! I also decreased the amount of milk from 2 quarts to 1 quart and the end product was significantly thicker. I still used whole milk, though, and eventually want to experiment with lower milk fat. Next time, I will try straining the yogurt through muslin to try for Greek yogurt. Regardless, I'm hooked! Infinitely better than anything store-bought!