I have a yogourmet yogurt maker (with 7 little glass containers that fit in it, and extras) and a 'yocheese' strainer (a nifty strainer that is a tall cube, with a metal strainer inside and lid, which reduces the yogurt into something more like cream cheese). We used ordinary full-fat pasturized/homogenized milk and it worked fine. It was gelled in the morning, but once we stirred it to add flavor it was somewhat thin. I decided the next time I would use half&half (since the price of cream is *exhorbitant*) but haven't got around to it yet.

My kid adds a little bit of extract (we have tons of bottled extracts) and sweetzfree (liquid sucralose)... she loves it. At this ppint though I think it might be cheaper for me to buy plain yogurt than make it.