(click on the image for the full picture)
Part of the secret of thick yoghurt lies in your scooping technique. The keep your yoghurt thick, you want to let the liquid that naturally separates segregate to one low-laying spot. Click the image above. If you remove yoghurt such that each time you leave behind a smooth slope to the side of the container, you’ll achieve maximum thickness. Just pour off the liquid before you scoop.
The yoghurt forms a continuum from wetter, thinner yoghurt at the bottom of the container to dryer, thicker yoghurt at the top.
Now where’s my honey?
U P D A T E: The thickest, mildest yoghurt I’ve ever made was with light cream and Yogourmet freeze-dried starter.
Eating SCD 
What a great idea! I have always been mixing up my yogurt after cooling, then dripping it. Seems like extra work to mix it first then try to separate liquid again. I’m going to try your technique next time.
Thanks Kat.
The other secret to thick yoghurt is using a fattier milk. I use half and half to make my yoghurt.
-Paul