Over the years I've made a lot of yogurt, using the directions in a Middle Eastern cookbook (heat the milk, mix the starter, put it in a large bowl topped with a plate wrapped in several layers of towels and leave it on the counter overnight. It's magic by morning.

However, I have a gourmet discount grocery warehouse where they have the high-end yogurt (often quite thick, with no thickeners, just cultured, several brands) for extremely reasonable prices (an $8 pint for $1.50, for example) and cases of 12 cups for $2 each (the whole case) so I get the Siggi's flavors that way and am very happy with the quality.

I eat a lot of oatmeal and prepare it with brown sugar and a lot of milk over the top; I use My Fitness Tracker to keep track of the amount of calcium (also calories, but the calcium is the thing that is most important right now as someone with osteopena). This gives me almost 50% of the calcium I need in a day. Yogurt is another part of that routine.