ncredbird, if you let it work for a longer time it has more tang. I do my (17) 1/2 pint jars in my dehydrator for 4 hours, using canning lids they seal when cool and in the frig--last longer when sealed. I always make 1 gallon at a time.
If you want a thicker Greek style--use 1 heaping teaspoon unflavored (Knox) gelatin to 6 cups of warm milk. I have been making my recipe with the Knox and it turns out nice and thick but you can add as much as you need to get the right thickness for your taste.
Jan