It should stand up, solid like cheese, not like thick yoghurt. If it didnt then you need to put more pressure on it to squeeze the liquid out of the yoghurt and/or leave it longer. Put something heavy on top to keep it squashed right down and leave it a good 24h or more.
If it tastes too salty then either too much salt went in (Im not taking the p
my measurements were for Maldon sea salt, you'd need a different amount of table/cooking salt or whatever) or you didn't have enough of the other flavours to balance it out?
Or maybe its just not your kind of thing, we cant all like the same stuff