Since it is a little bit tart, I always drizzle it with raw honey and raspberry syrup.
To make this thick and creamy yogurt:
Use 1 part whole milk, 1 part half and half.
Use PLAIN Greek yogurt as your starter.
Let the yogurt cool down to 90-100 degrees.
Add 1/4 cup of yogurt starter per quart.
When milk has cooled, scoop one cup milk into a glass bowl and gently swirl in the yogurt.
DO NOT flavor your yogurt before it is done incubating. The sugars and other ingredients in flavorings like honey, vanilla or syrup can interfere with the incubation of the cultures.
Let the yogurt incubate for AT LEAST 24 hours. The longer the yogurt sits, the thicker (and more tart) it will become. Another benefit to letting your yougurt incubate for 24 hours is that it will be practically casein and lactose-free.
DO NOT add any thickening agents such as powdered milk or unflavored gelatin. It will make your yogurt very clumpy and gritty.
In other words, ignore the manufacture's instructions on your yogurt maker. LOL