I make it with 2% milk, set the cycle for 8 hours and strain it for 24 hours in the refrigerator in a colander lined with 4 layers of cheesecloth (one cloth folded twice) with a bowl underneath to catch the whey. It makes the best greek yogurt. My DH won't eat anything else now. I usually make it the way he likes: add 1/4 C vanilla flavoring, about a cup of Splenda (the big bag you buy for baking). Then, when he eats it, he mixes in pumpkin pie spice and a little pumpkin pie sugar free syrup - or no spice but any other sugar free syrup he's in the mood for like Kahlua, Vanilla, Almond Roca, etc.