I make my own yogurt in the crockpot...I strain it for hours until it's extremely thick and creamy, and flavor it with fresh pulped mangoes or stewed rhubarb (after many trials, these two emerged as my favorite flavors). I use the considerable amount of creamy whey when I bake bread, which adds a lovely flavor. A portion of the fresh yogurt is strained further to make a spreadable ricotta-like cheese, to which I usually add some herbs or garlic. I prefer my own to the greek-style available commercially, which is over-rich in my opinion, and I use 1% milk and still get a wonderfully thick, smooth, tangy yogurt. It's such an easy process in the crockpot...I'll never go back to commercial yogurt.