^ this
Then you have zero basis for making elaborate comparisons to ice cream…
BTW, ice cream made with eggs is also definitely not flavourless, even without vanilla and sugar.
A few months back I started doing this, in an attempt to use less plastic and to save money. Our family eats a couple of cups of yogurt most days, and I was spending about $10 a week on yogurt.
The Instant Pot method is awesome. You have to build a routine around it, though. I* start around 7 pm, putting a gallon of milk on “boil.” It’s done before 8, and then needs to cool for about an hour. By 9, I add the quarter-cup of yogurt to the cooled milk and set it on an 8-hour yogurtizer setting.
Next morning, I put the yogurt into two cheesecloth-lined colanders over bowls, and put them in the fridge. After work, I come home, decant the super-thick yogurt into containers (getting about 1/2 gallon), and pour the whey into a jug, to use in smoothies and bread and such.
It’s a lot of little 2-3 minute jobs scattered across a day; but it’s very inexpensive, and it’s great yogurt, and being able to doctor it with the exact amounts of additions you want (jams or honey or whatever) is awesome.
- or my wife
I like plain yogurt. The sourer the better.
Do you get up at 5 to move it to the fridge? I haven’t tried this mostly because the timing seems awkward. But we eat a lot of yogurt, and it might make sense for us.
I use pretty much the same method but with adjusted timing. I start the boil cycle around 10 pm and the yogurt cycle around 11, and put it in the fridge a bit before 8 when I leave for work.
At least where I am, plain, whole-milk Stonyfield yogurt is in the same chiller in the supermarket as the flavored stuff. I recommend you try it at least once. It’s quite good without anything added to it but can be used as the basis of other things.
(And I cool the milk in a sink full of cold water. Takes about 10 minutes,)
Yeah, and oh so much better without the sugar and flavorings.
I liked Stonyfield better when you could get it with the cream top (unhomogenized) but it’s still a very pleasant yogurt.
I agree that it’s good yogurt but I was just suggesting that aceplace57 try any brand of plain, unflavored, unsweetened whole-milk yogurt. I’m slightly amazed that there are people who have never done so.
I’ll pick up a couple plain Stonyfield to try. See if I like it.
I eat yogurt for the Probiotics. It’s helped counter the damage to my digestion from taking antibiotics.
I just wanted to add that this thread about the awfulness of yogurt inspired me to pick up a few single-serving containers last week, and I enjoyed them so much that I got more yesterday and am totally back on a yogurt kick! 
This particular stuff is labeled “Balkan style” and has fruit on the bottom that you mix in youself, or not, as you prefer. So far I’ve had strawberry, blueberry, and vanilla. Vanilla doesn’t actually have anything on the bottom, but the vanilla flavoring makes it taste like thick melted ice cream. Delicious!
Yeah, Noosa is ridiculously, sinfully tasty. It’s probably better for you than most desserts out there, but I still treat the damned things as dessert. They just taste too good to actually be good for you. The strawberry rhubarb is particularly my favorite. “Liquid form of cheesecake” is a pretty apt description. Bit sturdier than “liquid,” but that’s the feeling I get from eating it.