Straining whey from homemade yoghurt? Help me yoghurt makers!

[PumpkinZulu]

It'll be in there! You don't *have* to strain it if you're happy with the texture already. If you still want to, you can use a chux cloth. I get a mixing bowl, place a sieve above it, and then lie the muslin/chux on top. Make a few layers, then pour the yogurt on, cover with the overhang of the cloth, and strain until you've reached your preferred thickness. Just be careful not to make cream cheese

[Lenny]

What she said! If you dig a spoonful out, the whey will fill in the gap.

I don't bother to strain it. I am happy with the texture most of the time.

[Olive]

I never strain mine!

[nickle730]

Hmm, thank you ladies. It looks good, no whey in the holes when I take some out and very thick and creamy. I will feed some to the kids this afternoon and see if they like it!