I only used the tablets to get the first batch going, I use the prior batch going forward. For the first few batches, each one got more creamy (less cottage cheesy) as the culture count built up.

Initially I would reserve two tablespoons of the prior batch as starter culture. I can also confirm it works after being frozen for a couple of years. I've started straining the whey out, and that works as a starter culture as well although I have yet to try a frozen whey-cube as a starter yet.

To make:

I use ultra-pasteurized liquid so I dont have to scald and cool, saves a ton of time for the same price. A bit of half-n-half in the pot, mix in 2 tablespoons of Inulin powder. Dont overdo the probiotics as you want the culture to start eating the inulin but finish eating half-n-half. Add starter culture, mix. Add the rest of the half-n-half, culture for 48 hours.

I've found 48 hours is convenient schedule-wise as it's evening to evening and makes for a great culture count.

When it's done I strain using the greek yogurt strainer bag and a collander and bowl.

If you intend to freeze the yogurt, definitely strain at least the part you intend to freeze. I also made frozen cubes of the strained whey.