Yoghurt makers - any specific advice

We have a EasiYo yogurt maker and buy the sachets direct from the company. My husband loves yogurt, and he eats it all as I am lactose intolerant.
It keeps well in the fridge in the yogurt maker pot.

I use UHT milk, which doesn’t need boiling first, and a dollop of the previous batch as starter. I strain it to make it thicker. It keeps for quite a while, if it’s not eaten!

I make it in a wide necked vacuum flask, using a dessertsspoon of previous batch as starter- or a similar amount of bought yogurt of my choice. If buying, make sure the expiry date is a few weeks ahead. "Old" yogurt may not work well.
Once made- usually 4 hours is enough- I transfer to a large, lidded container. No need for individual jars.
I don't add milk powder, but use regular full cream milk but boil for about 5 minutes before cooling to 45 deg and adding starter. That tends to make it a bit thicker.

I make mine with organic whole milk in a Lakeland yoghurt making, adding a couple of spoons of dried milk to make it thicker.
I then use some of it as the starter for the next batch. It keeps well in the container in the fridge.

I expect someone will be along soon...

I don't make it anymore but used to just use a dollop of the previous batch and put it in a wide necked flask, and later, when 2 pints wasn't enough for the family, just a big bowl in the airing cupboard with a cloth over.

Never used a sachet I'm afraid.

I make yoghurt in an Instapot and use 6 pints of whole cream milk each time. Once it's ready I strain it using muslin bought from my local fabric shop and store it in a large glass bowl with a lid in the fridge. I'll usually take a portion of it to make labneh, which I flavour with herbs and spices. There's only the two of us but we get through the yoghurt in less than a week although it will keep for a couple of weeks perfectly OK. I make my next batch with a couple of tablespoons of what I have left. I've been making it for over two years now and it is delicious. I usually make a greek yoghurt and OH uses some of the whey to make our bread instead of using water. I've also used the whey in stocks and stews as it's high in protein.