Getting an instapot was the difference maker. It made it a setup-and-walkaway operation. It’s also very easy to sanitize first, running a quick boil cycle with just water
And then I figured out less starter results in a thicker yogurt on the “Greek” end. It was counterintuitive, at first; I thought “more starter” = stronger end result = “Greek”, but that was not the case.
6-8 hours gives me a milder yogurt, while 8-10 hours gives me a tarter yogurt that I like for smoothies.