Straining whey from homemade yoghurt? Help me yoghurt makers!

[nickle730]

So, my new Thermomix arrived yesterday and I've been cooking up a storm. Today I made yoghurt according to a recipe I found online. The yoghurt has been sitting in a warm cupboard for the past 8 hours and the recipe now says that I need to strain the whey from the yoghurt. A few problems... I don't have any muslin or similar to strain it! I'm far too lazy and it sounds like a painful job! The yoghurt is already quite thick and creamy and I can't seem to find any whey? Would the whey be sitting on the top or the bottom of the yoghurt? There is none on the top and I had a gentle dig around and couldn't find any on the bottom either. Or is it sort of within the yoghurt and I'm supposed to... force it out?? Help...?!

(It's vanilla bean and I did have a taste - yummy, even though it's still warm!)

[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!