Yogurt cream is to die for! But I've gone to skimming my milk for yogurt, as I use the cream for butter, mascarpone, etc.
I tried just warming my milk to 110, 140, etc. but sometimes got very grainy or even slimy yogurt. Once I tried 185 degrees the inconsistent results ended.
I drain mine for Greek yogurt and love it, especially with our home-grown honey and a bit of vanilla.