Going to go out and buy a yogurt maker. Remember the kits which everyone had to have and no one used, that is what I must have. Read a recipe in "A Chef in Provence" by Eduard Loubet where he made a Thyme scented yogurt. The door opened. Flavored yogurts have existed for years, but what about herb and spice yogurts, savory and sweet for many preparations. Imagine lemon thyme yogurt set over rhubarb preserves, or curry leaf yogurt over lime pickle confiture to be served with tandoori frog legs. The combinations are endless, the opportunities boundless.
I could even use these flavored yogurts to make our caramelized yogurt, or a marinade or sorbet or just a fun breakfast with granola.