I don't believe in low-fat yogurt. Or worse, non-fat yogurt. It is a tool of the devil.
The only yogurt that enters my home is Straus Family Creamery Organic Whole Milk Yogurt or its not-so-secret cousin, Trader Joe's European-Style Thick & Creamy Oraganic Whole Milk Yogurt.
As a secret member of the amazing Margaret Fox's (Cafe Beaujolais Cookbook)Lily Gilder's Society, I can't leave my fabulous whole-milk yogurt alone, but must further creamify it by draining off the water.
You can do this any number of ways - tying it in cheesecloth and hanging it from the sink handle (bad in warm weather), or putting it into a cloth in a colander in a bowl in the fridge, but I have a super-easy tool for making labneh, or thick yogurt: the salad spinner.
I line the spinner basket with a clean cloth dishtowel, dump the yogurt in, and let it drain into the bottom of the salad spinner in the fridge. This has the advantage of fitting together well and having a lid.
6 to 12 hours later, yum, there's your yogurt "cheese." Now just add some thin-sliced cucumbers and snipped fresh dill and you have a tasty tzatziki.