You make it. I bought the equipment and starters, only cost me $50. Then, I bought full fat goat milk (more tolerable than cow), and I fermented it for 20 hours to get rid of most lactose. It's more runny than cow yogurt, but healthier.

That's what I did for months after I started Paleo, but I have now switched to goat kefir and never looked back to yogurt (and consider that I'm Greek, we live and die with yogurt). Kefir is healthier than yogurt and 5x to 10x more potent. Its bacteria and yeasts actually colonize the human gut, instead of passing through, as it's the case with yogurt. But it has to be home-made for all 40 kinds of microbes to included in the mix (yogurt usually has 3 to 10). The nice thing about kefir is that it doesn't require special equipment, just a glass jar.

I second "you make it".

I make mine from raw cows milk in a crock pot. The only thing you need is a crock pot, a large towel (like, bath towel) to put over the lid, a thermometer, raw milk and a starter culture. For my starter culture I used whey from a locally made grass-fed yogurt sold at whole foods. And you only need the starter for the first batch.

This is reminding me that I really need to get around to writing up the step by step instructions on how to do this in a post. Now where did I put that to do list....

Whole foods carries Fage Total Full Fat

Whole Foods has full fat yogurt (their own brand, 365)-- and depending on where you're located so do many regional supermarkets (I'm in the Southeast and Publix carries plain, full fat yogurt-- both the store brand, which I avoid-- as well as Cabot Greek yogurt, which is full fat).

You could ask your local grocers to carry it. No guarantee, but they might...

I third "make it." Or you could look for Stonyfield - they have a full fat plain (and a full fat French Vanilla with a cream top which is amazing!) and they supposedly pasture their cows.

Trader Joe's has their "French Village" full-fat yogurt, with a layer of cream at the top. Good stuff, and very reasonably priced. It's my favorite yogurt when I don't feel like making it myself.

I live in Seattle, and every single supermarket I've ever shopped in carries at least Mountain High and Nancy's brands of yogurt, including their full-fat varieties. They do not, however say "full-fat" on the label; they simply say "Plain Yogurt" without any modifiers such as "Low-Fat" or "Nonfat."

Again, telling us where you live and what markets you have access to would be very helpful.

Many HyVees carry Greek Gods plain full-fat greek yogurt.

Move to Europe, we have full-fat goodness dripping from every refrigerator in the grocery store.

Yum, yum, yum.

I fourth "make it" but I had better success making my own yogurt when I used 2% milk. It seemed that my method wasn't friendly to the cream. My method: - Heat milk to 180 - Let milk cool to 90 - Pour in big mason jar, wrap in towel and put in the oven next to the oven light - Turn on the oven light but not the oven. Wait a day or until morning.

Raw milk seemed like a waste since I "cooked" the milk anyway. Milk with a lot of cream at the top seemed to make bad-tasting yogurt. The cream didn't like being cooked and tasted "off" after sitting in my oven overnight. 2% worked well and made delicious yogurt. I can always stir in a little real cream sour cream or creme fraiche to make it fattier. Goat milk tasted good but turned out runny.

Our Fred Meyer and Walmart both carry Greek gods plain full fat and Winco carries Zoi plain full fat. Not sure if you have those stores near you though. Good Luck! :)

In PA, our Weis and Giant carry Cabot full fat greek yogurt. Sometimes I can get a 2 pound tub on sale for $3.