Early on my journey to wellness I attempted making yogurt at home with varying degrees of success. Yogurt doesn't take a lot of effort but it does take patience and warmth - and a little yogurt to get the process started. The only available heat source I have that suited my needs - well, the yogurt's needs - is my Crock-Pot. Sometimes it got too warm in the Crock-Pot for the culture and the yogurt didn't always come out right. At $7.50 per gallon of raw milk, I didn't really relish the potential of having a failed batch as a result of too much heat. As a result, I gave up on making my own yogurt until such time as I could acquire a yogurt maker designed for the purpose. They don't cost much, but kitchen space is a premium so I have held off on getting a new gadget. Making kefir is so much easier and requires no heat above room temperature, so that is now my primary source of probiotics.
The best commercial yogurt that I could find is from Stonyfield Farm though Deerfield Farm - the source of my raw milk - also makes yogurt regularly. When I get yogurt, it is from one of these two sources. In both cases though, the milk is pasteurized prior to being cultured.