i make yogurt with a yogurt maker and some sort of mix involving heavy cream, half and half, and/or whole milk, fermented for 24 hours.
the fattier the milk the less carbohydrates. the fermentation process further reduces carbohydrate numbers (the longer the fermentation the greater the reduction), and breaks up the lactose (so no lactose-intolerance issues).
taste's great, and a very convenient source of calories. goes great with blended fruit, or honey or somesuch mix, even blended veggies sometimes.