I've made yogurt from milk and a starter before. It's not difficult, but I was hoping for something really easy...and I found it.
|After draining-the container it came in|
* Yogurt strained 4 to 6 hours results in sour cream type texture.
* Yogurt strained 8-12 hours results in GREEK YOGURT!
* Yogurt strained 24 hours results in Yogurt Cheese aka Cream Cheese.
You can see the volume is reduced quite a bit, so I guess it's possible that it's no less expensive, but still I like it.