by bacteriaguy on Mon May 29, 2017 9:50 am
Greek yogurt is thick because they strain out the whey. If you want that thickness, get either a large nylon strainer or something like cheese cloth and strain it overnight.
For the starter culture get some of your favorite store bought yogurt and use a few tablespoons of it.
If you still would rather use a powdered starter, there are lots of them online at places like amazon or cultures for health. But it's really just normal yogurt which has been strained.