I'm sure I'm stating what you already know, but drain the yogurt with cheesecloth to get that thicker “Greek” texture.  If you use the Trader's Point Whole Milk, I gotta imagine it will be just what you want.  My wife, these days, is even more partial yogurt-wise, to WI's Sugar River yogurts.  We mostly get it at the Winter Markets (through this week that is).  Cassie has also carried it.

I do not believe almonds grow anywhere close to around here.  The localist of local nuts (besides yours truly) is the black walnut.  A few farmers sell black walnuts at area markets, including Orianna at Green City.  The butternut is a relation to the black walnut.  I've never seen it for sale at Chicago area farmer's markets, but I've seen it in Madison.  Another local nut that I've seen in Madison but not here is the hickory nut.  On the other hand, 3 Sisters Farm near Kankakee, has pecans (of all things), and they've been selling at Green City.  Finally, when I visited the Urbana market last summer, I saw farmers from downstate that had English walnuts.  The general problem with nuts is that they are mostly out of season.  Now, if you go to Detroit, I can tell you where you can buy black walnuts at a store…

I have no leads on greek-style yogurt, but I will say that the 3 Sisters pecans are delicious.  That said, pecans and walnuts can't replace the sweet, crunchier non-local nuts like pistacchios and hazelnuts.  When I'm looking for a local subsitute for those, I reach for the dried chestnut chips from Hillside orhards.  I think they're made with the expectation that they'll be reconstituted for recipes, but I almost never do that, as I think they're great eaten out of hand, or with a little milk (and very non-local banana) as I often do for breakfast.

You could try making your own from scratch:

http://www.nytimes.com/2009/04…..VuPw/YHplQ

Don't be leery about the oven with the light on.  It works just fine, especially if you heat up the oven just a bit before hand. There is nothing easier than making Greek yogurt.  You have to be careful with which yogurt you use as a starter.  Some work better than others.   I've never used Trader's Point as a starter,  so if it doesn't turn out it doesn't necessarily  mean that your method is wrong.