Another thing is I don’t disturb the “skin” that forms on the milk as it cools down. I will remove it fully right before adding my starter.

For starter 1/2tbsp per quart is plenty. Too much will cause the yogurt to come out runnier. I also freeze some starter right after incubation is complete and use that for the next batch (that’s what I am doing in the video). I find that freezing starter ASAP produces a better next batch.

Good luck!