It was plenty thick for *me*, you may like it thicker. When I tipped the jars to test thickness, it did not move at all, only when I stirred the whey back in did it get a bit thinner. (you can also drain the whey off the top, but you also lose some protein that way)

Here are the ingredients in the yogourmet starter:

Ingredients: skim milk, sucrose, ascorbic acid, lactic bacteria (L. acidophilius, S. thermophilius, and L. bulgaricus)

You only use 1 Tbs per quart batch, so I would guess that the carbs added from the skim milk and sucrose would be negligible over the 8 servings.