I have been making homemade yogurt in a Salton machine for about 6 months, and I love it! I would, however, like to find an economical and practical solution to the need for starter. I've used powdered starter, which works great but is not cheap. (yogourmet brand). I don't really like buying yogurt as starter every couple of batches, because it seems to defeat the purpose of switching to homemade in the first place.
My question is: can a quart of store-bought yogurt with active cultures be purchased, then divided into small quantities and then frozen? I don't know if the cultures survive the freezing process, or if they just emerge too weakened. Does anybody have experience trying this?