how to make a creamy yogurt?!

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* a medium-large cooler
* 2-3 glass or plastic quart-sized containers (like pitchers, empty soda bottles, etc.)
* a kitchen thermometer
* about a dozen glass or ceramic cups for the yogurt
* 1/2 gallon - 1 gallon milk (lowfat to whole; I personally haven't had much luck with nonfat)
* small container of unsweetened, unflavored yogurt with live cultures (I've had the best luck with Stonyfield Farms) - for a more consistent result, you might want to try a commercially-available starter
* (optional) powdered milk, if you want your yogurt thicker - with a good starter, this usually isn't necessary. I do not use it.

1. Heat the milk

The milk needs to be heated to about 170-180F (76-82C). This is for two reasons:

1. It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.
2. It changes the milk protein in a way that allows it to culture and firm up.

Keep stirring the milk and do not let it go past 180F. If it scorches, your yogurt will taste bad.
2. Sterilize the containers
I use boiling water from an electric kettle to sterilize my (cleaned) containers. Add the boiling water, let it sit for 5-10 minutes, and then pour out the hot water.

try this

CREAMY YOGURT
750g of 2% plain yogurt
sugar according to taste
Line a sieve with a double layer of kitchen paper. Place a bowl under the sieve. Pour the yogurt into the lined sieve. Cover with lid or plate or foil. Refrigerate overnight.
Remove the yogurt from the fridge. Discard the liquid in the bowl below.

Add sugar to the yogurt according to taste (optional).

Pour over fruits or desserts