It looks pretty cloudy, but yeah, that should settle out with time. There is probably a lot of yeast in suspension right now but they should start dropping out soon. I would be careful about taking so many hydrometer readings though. For one thing, the more samples you take, the less finished beer you will have. But the biggest reason not to take too many is that the more you open up your fermenter and stick stuff in there and move stuff around, the more likely you are to introduce some bacteria or wild yeast strain that could cause your beer to become infected. You also open the beer up to oxygen which causes the beer to get oxidized which leads to cardboard like flavors. I know this is your first batch and I'm sure you are very curious about the fermentation process and maybe it's not such a bad idea to see how it progresses on your first batch, but on your batches in the future I would try to leave them closed and let them do their thing for as long as possible. I usually pitch the yeast and then I don't open it up or take a sample for at least 3 weeks or until I bottle.