Homemade yogurt and Yikes the calories! Any tips?

I put this post on the other thread too- just wanted to update and thank you folks for all the help!

Thank you, thank you for the help.  Batch number 3 turned out fantastic!  No lumps, and when I took a spoonful out it was thick enough to hold the shape of the missing scoop- and that was before straining it!!  My daughter (13 years old) bless her soul was determined to get past my lumpy yogurt.  She is on a huge health kick and wants the homemade stuff to avoid all of the chemical additives, so she said things like, "Mom, it tastes great, but I will need a little time to get used to the texture" (yea, the lumps).  Now, she saw batch number 2 last night and she could tell it "looked right" and was pretty excited about no more lumps... there were a few in that batch, but much better.  I do think it was the dried milk doing it- perhaps I was not dissolving it well enough?  No matter, I can see now that the dried milk is not necessary if I stop being a dumb ass and heat to 180 first.  Also, thanks for the tip about the coffee filters- I rigged up something last night and pulled 10 ounces of whey off of 24 ounces of yogurt.  Disappointed that my 4 jars went down to just 2 by the time I was done, but goodness the 2 left were fantastic!  

Anyway, we are some very happy yogurt makers here!  Now I can't wait for my little yogurt cheese dohickey to come, so I can just plop some in there and make yogurt cheese.  I am also going to buy the greek yogurt strainer to help with the straining.  The coffee filters work, but I think the strainer would just be easier.  I think between the cheese strainer and the greek strainer it will hold 1 batch of yogurt so it will speed me up a bit.  

I seriously have kitchen gadget disease