1st question: How do I get homemade yogurt to come out super thick without needing to strain it? Is it possible? I heat up the milk to 200 and let it cool down to 110 and then add yogurt. Is that it? Did i miss anything? My yogurt always comes out a bit runny.

2nd question: For making cheese, I once didn't even use vinegar and the milk still separated so what is the point of rennet, vinegar, lemon? If by not adding anything at all, the milk separates by itself anyways?

Also, when I pulled out the yogurt this morning, I noticed cheese had formed instead of yogurt. What happend?