For yogurt - I followed the instructions here: http://www.tidbits-cami.com/2015/09...ade-yogurt.html

A couple of tips:
- you don't need to make gallons - I did my last batch with a 1 litre (4 cups) of cream right in the pot (some recipes have you do it in jars on a steamer rack - too much work for me!)
- you don't need milk powder to thicken it.
- you will need a good thermometer to catch the cream at 115 degrees when you cool it down before adding the yogurt. I have a thermopen that I adore but it is an investment.
- the longer you run the yogurt cycle (i.e. after the boil and cool down), the thicker and tangier your yogurt will be. You can run the "yogt" cycle again. The benefit is that those happy little bacteria will munch more of the sugars in the milk/cream. I'm not a chemist, but I would think that means fewer carbs!

So I had quite a bit of luck with 18% cream with just one cycle though next time I'll do 2. For whipping cream, I ran two cycles but next time I think I'll do three (24 hours).

Good luck!

Edited to fix stuff!