Thank you for commenting on my page about yogurt making! I have enjoyed my experiments very much.
You should use a starter that you like, and I do use a greek one. This in itself does not make it greek style yogurt. To get the thick greek yogurt, you can take one more step after you chill the yogurt.
Strain it through a coffee filter or cheesecloth for a few hours, and it will get thick and concentrated like greek yogurt. The liquid part is the whey, you can dump it, or use it in smoothies or baked goods. The yogurt part will be reduced in volume by about 1/3 to 1/2, and will be thicker. 1100 days ago