Good results do I get by I always give to ferment fresh approach, but only 8g (1/3 of the bag).
Significantly improved can be the yogurt quality by
1. the ferment thoroughly mixed only with a small part of the milk and then the rest of the milk is poured.
Is stirred 2 after approximately 3-4 hours the yoghurt approach again.
The yogurt is then much more homogeneous and solid.