I have been making my own Yogurt for several years. Before you do anything get a really good plain yogurt to use as a started - it must state
Live Culture on the container.
I use whole milk, sometimes mix in half and half, bring it close to a low simmer (about 170 degrees) and let it cool to where you can put the tip of your finger into the milk. When it is cooled Take out about a cupful of milk mix it with two or three tablespoons of the starter and pour back into the boiled milk. Cover and set aside to cook.
I put my covered yogurt in the garage (which is very hot right now) and leave it for at least 12 hrs because I like my yogurt thick. At this point I strain my yogurt though a piece of thin fabric (I use an old tee shirt) in a wire strainer and just let it strain off the whey until the yogurt is the consistency you want.
I don't put any sugar, honey or other sweetener into my yogurt ... I like it just thick and creamy. Once you make your first batch of yogurt this will be your starter for future yogurts.
It's obvious that you like to play in the kitchen, and when you have made your own yogurt you will never want to buy anything else. This link has some interesting information
How to Make Greek Yogurt | Easy Homemade Greek Yogurt | The easiest how to guides to make greek yogurt at home