I’ve attempted this once before, but my cultures got contaminated within a month (I blame UBC’s old residences) and then I got bored with yogurt.

I particularly like the last commentator’s suggestion to save the “whey from the previous batch, refrigerated, to inoculate the current batch”. Totally better than using the last bit of yogurt as a new starter!

Article: http://www.seriouseats.com/recipes/2012/09/diy-homemade-greek-yogurt-recipe.html