Gregory L. Hansen wrote:
> I made a salad of cut vegetables with plain yogurt for a dressing, with
> some glops on top from emptying the carton. But I didn't get to it, so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt glops
> on top were unexpectedly rich and thick, and bursting with sweet yogurty
> goodness. Sweeter than the undrained stuff, I think. Now I want to do it
> on purpose, but I'm not sure what a good way is to drain the yogurt, or
> what to do with it. But I think berries, cherries, or maybe grapes
> should work in there some how.
>
> Any ideas?
>

Use cheesecloth if you want to experiment. As was mentioned before,
there are very fine strainers for this kind of thing. If you're willing
to shell out the money for one, be my guest. However, I recommend
trying to replicate it with something cheap like cheesecloth before you
consider the expensive tools.