October 30^th 2012By Jamie Geller

The range of time you strain the yogurt will be a reflection of desired consistency. The yogurt should strain for a minimum of 8 hours. But I find the yogurt in Israel especially the 0%/fat-free variety to be extremely loose and watery so it does in fact need about 24 hours to result in the thickness I prefer. If using a brand of yogurt commonly found in the US about 8 hours/overnight should be just right.