Yogurt Straining

Hey all,

I've gotten really into making my own yogurt recently; supermarket yogurt is just starch thickened sugar milk anyways.

As greek yogurt is taking off, I've been straining my yogurt via cheesecloth over a sieve over night and I'm not 100% happy with the results. The yogurt gets plenty thick but the cheese cloth is a pain to clean and it's hard to process as much yogurt as I make in a timely fashion.

Any advice on: -how to clean cheese cloth -better straining methods -etc?

Thanks in advance!

 

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