Yogurt, Part Deux

I attempted yogurt again. This time, I brought the milk up to 180F and left it there for about a minute, stirring furiously to avoid over-heating. I put it in the fridge to cool to 110F. I fished off the skin that formed on top (and then I ate is, as I was always want to do as a child) and added 2 tablespoons of Fage plain 0% yogurt. This time, however, I put the yogurt in a bowl and slowly added the warm milk until it was soupy, then added it to the larger batch of milk. It took 8 hours, but I finally got yogurt! I strained it a bit, but gave up when I realized there wasn’t going to be much left of it if I squeezed too hard. In addition, it seemed to be losing find yogurt particles, as well as whey, through the cheese cloth. Sadly, this yogurt has no tang. It just tastes like milk. I am not satisfied and will consider it a greater success than the last but, nonetheless, a failure. I will try again  upon further research and reconsideration of my milk type and yogurt starter culture type.