which is simply regular yogurt with some of the liquid removed to create a thicker product. It's easy to use, affordable, and less wasteful than using cheesecloth and acolander. It did not make our list, however, because it is only a strainer, not an incubator: ...
If the yogurt successfully cultures but seems too thin, you can use a very fine strainer to drain out extra liquid. You can also allow it to sit overnight in the refrigerator in a very fine strainer or cheesecloth, to make your own spreadable “yogurt cheese,” as a cream cheese ...