what ingredients to use for making yogurt?

Dear Eric,

I'm a candida sufferer. I'm not allergic to the cow's milk lactose that I used to make for the yogurt. So far, I don't know what it means to be allergic to it? If I'm allergic to it, what am I supposed to experience?

I'm now back in Singapore. I'm not sure which milk product I should use for making the yogurt, please advice?

Is it more advisable to use low fat milk or skimmed milk instead of full cream milk?
Is it alright if it contains inulin (doesn't say if it's the FOS or sucrose free type, most probably not)?
If the milk product also contains some whey proteins concentrate, is it alright?
Does it make any difference if the milk product contains more calcium when used in making the yogurt compared to other milk products?
Is it more advisable in using soy powder or soy milk to make the yogurt, why?

Please do tell me what's more advisable and also give me the reasons as well. Thank you very much. Tweet