To make "dripped" or Greek style yogurt, line a large strainer with coffee filters. Pour yogurt into the strainer, place over a pan and allow to drip until yogurt is thickened. If dripping for more than an hour, refrigerate. Allowing yogurt to drip for 24 hours produces a thick cream cheese like product which can be used in many ways. One: Add honey, a pinch of salt and legal vanilla to make a nice frosting. Two: Stir in salt, herbs, blue cheese crumbles, etc. to make a dip. Adding a little salt reduces the sourness.
This is the yogurt maker I use. The reason it's the best one is because it will hold the yogurt at the correct temperature range for the required 24 hours. I've included the starter packet too, in case you can't find the right Dannon or Fage yogurt (see video), and an extra container is nice to have too. You can purchase the jars which make a great extra jar, below.