I make my own yogurt using a sous vide stick heater and quart canning jars (with lid but not ring on top).  This way I can use what ever dairy I want.  (I use whole goat milk because of some food sensitivities).  I get to pick the bacterial strains I want for gut health.  I "cook" the  yogurt for 36 hours instead of 4 hours.  Since bacteria double over time, that means my yogurt has several orders of magnitude more live cultures than normal yogurt.  I also add 2+ Tbs of prebiotic powder to feed the cultures during the long ferment.

It makes great, thick (without thickener) yogurt that tastes great and is healthier.  I used recipes out of the book "Super Gut" by William Davis, M.D.

I have found that the first batch made with the dairy, probiotics, & prebiotics, tends to have a slightly off texture (curds and whey).  When made with a couple tablespoons of the previous yogurt, it comes out thick and awesome.  If you keep things sterile so you don't get contamination you can use the old yogurt indefinitely,  I make 2 quarts at a time.  When I eat it for breakfast in the morning, I add a tsp of prebiotic, some freeze dried pomegranate powder, and a few drops of vanilla stevia.  It is great, low carb, and not overly sweet like grocery store yogurt.