Here is your answer. I know because after years of trying to make that creamy, delicious European yogurt, a friend told me how to do it.
use CHEESE CLOTH. You must separate the whey (the liquidy stuff) from the yogurt. European yogurt is not made with heavier cream or milk...at least not that I can tell. If you take good quality yogur that is not filled with all that nasty gelatin stuff (I like 2 %Stoneyfield) and plop the entire container into a cheesecloth lined strainer, you will have European style yogurt in about 30 to 45 minutes depending on how much you put in.
But watch that you don't take out too much whey. You'll know. It will get really cheesy. You can always stir some whey back in to make it as creamy and delicious as you like.
I never join any chat rooms because I don't have time. However, I have been so excited wtih this information I want to share it with everyone!