Does anyone make their own yogurt?

[Major Nikon]

7. A little bit of yogurt 101

After incubation you wind up with just plain yogurt which you can then just refrigerate and enjoy as is. Over incubated yogurt will start to separate from the whey or if you stir it separation will occur. This is all normal and you can simply drain off the whey and continue to use it.

If you want Greek style yogurt, then you will need to strain it, which you can do with a coffee filter, or some cheese cloth lined sieve over a bowl, or a commercial product made for the purpose listed upthread. Usually overnight in the refrigerator is all you need. The longer you strain it, the thicker it becomes.

You don’t need to remove the whey, but you can if you wish. Before straining the yogurt will be somewhat runny which is unlike commercial yogurt that often uses thickening agents. This is normal.