We usually skim off the Cream to make into Cultured Butter.
The yogurt once it sets can used as is but we like a thicker yogurt texture and drain ours until it reaches a consistency we like.
|Ready to package|
The draining process is simple. A sieve or colander with a cheese cloth lining or in our case a piece of old curtain material. Draining time varies and an occasional check during the day along with a little rearranging to move the sloppier material to the bottom is all that is needed.
|The operation in progress|