Yogurt is Clark Kent and kefir is Superman! And kefir is easier to make than yogurt. With my raw goat's milk, kefir comes out a bit thicker, too, and a bit more sour.
I drain a quart of kefir through a piece of cloth....t-shirt material works great....for a day. Then I scrape it into a bowl and add flavoring for a dip or dressing.
For onion dip, add onion and garlic powders, salt and pepper. You can also add a little parsley and chives for color. This changes in the fridge....I like it freshly made and I like it more the next day.
For a variation on Parmesan Peppercorn dressing, just add some parmesan or romano cheese and a little salt and a lot of black pepper (not too much!) for a good dip. Mix this with mayo and a little milk or more fresh and runny kefir to get a consistancy for salad dressing, if you like.
I also will add herbs for an Italian dip.....oregano, basil, parsley, onion and garlic powders, salt and pepper. The variations are endless!