I've been making homemade yogurt by the gallon for about a year now. I calculated the savings to make sure it's worth it, and it saves us $15-20 a week depending on how much we eat, and this includes the fruit or jam I add to it.
Canned fruit and jams mimic the store bought yogurt my kids are used to, and you can get reduced sugar.
I digress. I'd like to make a richer, fattier yogurt than I get from whole milk. Would half and half or a bit of heavy cream mixed into the milk have any adverse affect on the culture?
Straining it makes it rich and "Greek-style" but i would like a fattier mouth feel if possible.