I make it in mine once a week. I love my homemade stuff more than the store bought as I don't like mine as tart, and it is much cheaper for me to make as I use it in curries, soups, breakfast, etc.

I use whole milk (organic from Aldi) at about $3.00 a half gallon, and Fage plain as my starter. It takes me literally only a few minutes to do as after the milk gets to temp, I put the pot in an ice bath for 4 minutes (I timed it a bunch of times to see how quickly it came down to temp). Then I throw it back in overnight, pull out in morning, put in strainer. It does take more time than just buying something at the grocery store, but as above, I like the taste and consistency of mine better. I think that this is all personal taste.

I have yet to have any issues other than when I tried using raw milk (way too thin) or nonfat randomly bought store named yogurt and skim milk (didn't work as well for some reason).

Note, if I didn't have a yogurt strainer (bought for about $15) I wouldn't like it as much as I like my yogurt uber thick and strain mine in the fridge for at least a day. I use the whey for baking as well as thinning yogurt for homemade dressings.

How funny, the video you posted is the same one I used to make yogurt! I've made it twice and actually like the taste better than most store-bought yogurts. I made it with full fat milk, Fage 5% yogurt, and sweetened condensed milk. It's more calories and sugar than I'd prefer with adding the condensed milk, but I haven't played around with it to make it less yet.