home made yoghurt-- to strain, or not to strain?
i've been using a couple tablespoons commercial yoghurt (live cultures) as a starter, with ~pint of flash-pasteurized farmer's market whole milk, then following directions i found online. final product is very smooth and runny, tasty. tried straining overnight for first time, woke up just now to a tiny fraction of the volume i started with! saved filtrate in a container under the strainer, it looks like the cloudy, yellow, watery stuff i usually pour off the top of yoghurt. any other pros/cons to straining besides losing so much volume (hence $)? nutrient lost? not sure straining is worth it! thanks.