Fermentation Support Forum

Good morning all. A yoghurt query if you would point me in 5he right direction.
I recently made a batch of yoghurt using a couple of spoonfuls of a bought live natural yoghurt and a litre of whole milk.
While it turned out perfectly eatable it just wasn’t as creamy as the store bought starter which I think was maybe Greek yoghurt and it tasted just a little on the sour side. Is there anything I can do to rectify?
I have read that if I strain the whole batch it will make it thicker?

We strain yogurt to make it thick like Greek style and use the whey or whatever in bread. I don't know about making it less sour -- I just use whatever we make and it isn't the same from batch to batch, but it's always fine and that's part of the charm.