I'm now making my own yogurt using a sous vide cooker using recipes with specific strains that help and with some pre-biotics.  It "cooks" for 36 hours instead of the 4 hours common with commercial yogurt so it has a massively larger quantity and breaks down most of the lactose and even some of the other proteins (casein).  It is naturally thick and I like it with a bit of vanilla stevia.  

The temperature you "cook" at differs based on the strains.  One I make uses 106F and one uses 109F.  I just make one or two quart canning jars of the yogurt at a time and mix them together when done.

The specific strains come from the book "Super Gut".  I make it with goat milk because of my new food sensitivies. 

 oh, that is sweet

yes! i love long brewed sour yoghurt

after nearly a decade living in the balkans, i have a taste for raw plain yoghurt too, i prefer it, when i taste sweet with my yogurt i'm like euww

gotta get a good rig for it, nice double water cooker, big capacity so i can brew up a week's supply

and a vacuum evaporator so i can thicken it up past 12% fat so it's basically sour cream, though both goat and sheep milk is pretty fatty all by itself, when it's over 10% though it's divine 

 The sous vide stick works great.  I just stick it in a large pot of water with jars of pre-yogurt (2+ Tbs of prebiotic, a couple tablespoons of yogurt or probiotic pills, and the milk/cream/half-and-half) and set the temperature and let it do its thing.  It works great and doesn't take up much room in the cabinet.

I like a tiny bit of sweet, but I agree normal store yogurt is way too sweet.