A method for making a yogurt product, the method comprising either: (a) concentrating a skim milk product to produce a protein-enriched milk fraction containing from 3.5 to 6 wt. % protein, wherein concentrating the skim milk product comprises ultrafiltering the skim milk product with a polymeric membrane system; (b) combining the protein-enriched milk fraction with an additional milk fraction comprising cream, skim milk, a lactose-rich fraction, a mineral-rich fraction, water, or combinations thereof, to produce a standardized yogurt base containing from 3.5 to 6 wt. % protein; (c) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and (d) removing at least a portion of acid whey from the fermented product to form the yogurt product, wherein removing comprises ultrafiltering the fermented product with a ceramic membrane system; or (i) concentrating a skim milk product to produce a standardized yogurt base containing from 3.5 to 6 wt. % protein, wherein concentrating the skim milk product comprises ultrafiltering the skim milk product with a polymeric membrane system; (ii) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and (iii) removing at least a portion of acid whey from the fermented product to form the yogurt product, wherein removing comprises ultrafiltering the fermented product with a ceramic membrane system. (a) concentrating a skim milk product to produce a protein-enriched milk fraction containing from 3.5 to 6 wt. % protein, wherein concentrating the skim milk product comprises ultrafiltering the skim milk product with a polymeric membrane system; (b) combining the protein-enriched milk fraction with an additional milk fraction comprising cream, skim milk, a lactose-rich fraction, a mineral-rich fraction, water, or combinations thereof, to produce a standardized yogurt base containing from 3.5 to 6 wt. % protein; (c) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and (d) removing at least a portion of acid whey from the fermented product to form the yogurt product, wherein removing comprises ultrafiltering the fermented product with a ceramic membrane system; or (i) concentrating a skim milk product to produce a standardized yogurt base containing from 3.5 to 6 wt. % protein, wherein concentrating the skim milk product comprises ultrafiltering the skim milk product with a polymeric membrane system; (ii) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and (iii) removing at least a portion of acid whey from the fermented product to form the yogurt product, wherein removing comprises ultrafiltering the fermented product with a ceramic membrane system. (i) concentrating a skim milk product to produce a standardized yogurt base containing from 3.5 to 6 wt. % protein, wherein concentrating the skim milk product comprises ultrafiltering the skim milk product with a polymeric membrane system; (ii) inoculating the standardized yogurt base with a yogurt culture and fermenting the inoculated yogurt base to produce a fermented product; and (iii) removing at least a portion of acid whey from the fermented product to form the yogurt product, wherein removing comprises ultrafiltering the fermented product with a ceramic membrane system.