Just started making my own, it's so simple and takes very little time.
I use whole milk, but any type will do, heat it until it just gets to boiling point, leav it to cool enough so that I can stick my little finger in without any discomfort. Remove any skin that forms then add a small pot of yoghurt, it has to be one with the live culture's. You can buy starter culture's but a pot of yog or even a few spoons of a previous batch will do the trick. I pop it into a clean kilner jar the put it somewhere warm, mine goes into the cupboard that contains the hot water tank. I usually leave it there overnight then transfer it to the fridge the next morning.
No idea how much fat, protein or carbs it contains, but it is delicious, as good or better than any I've bought.
