I contend that the lack of fat just makes the product less filling so we eat more. On top of that it tastes terrible so we add a bunch of sugar.

I love plain full-fat yogurt (ex: Fage total or brown cow cream top). Unfortunately non-fat yogurt tastes terrible once you've had the good stuff and is all you can find outside of specialty stores. (I have only ever seen/tried Chobani 0% so I can't rate their 2% fat yogurt)

Anyway, after years of never finding the good stuff I gave up on the system and dropped $30 on a yogurt maker on Amazon. Now Yogurt is $1/half gallon (price of milk) - 2-3 times that price for strained/Greek yogurt since you throw out the whey, it's super-easy to make (pasteurize milk, add culture, let it incubate for 6-12 hrs), and it's always just the way I like it.