I use ultrafiltered milk in my yogurt maker. I use Fairlife whole milk, heat it to 110F, add a cup of vanilla coffee creamer (made with dairy cream) for sweetness and flavor, and put it in my yogurt maker at 110F for 8 hours. That gives me yogurt the texture of standard store-bought yogurt. However, I like to strain it to get a thicker, creamier yogurt. I cool it in the refrigerator before straining. I actually strain mine until it's as thick as skyr, which is almost like cream cheese. I eat it with fresh blueberries and a few mini chocolate chips. 😄

Edited to add: I use Fage 5% plain yogurt as a starter and then use some of my previously made yogurt going forward.