The different starters will make different kinds of yogurt. Greek and Icelandic must be strained to be thick; they are also called "drinkable yogurt" if they are not strained. It is not recommended to use starter that already has fruit or sweetener in it; it usually results in weird colors, curdling, or souring. ONLY use a plain yogurt for starter, without ANY additional ingredients. If you get a good one it truly can be the only one you ever need. Be scrupulously clean in all steps of preparation, cover as much as possible, and it will NEVER go bad. If you can get some raw milk to make it from, you are in for a real treat!
