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This fills the largest strainer/bowl combo that I can easily fit into my fridge.

I leave mine on the counter in this cooler weather, and only put it in the fridge for long term storage. I've stopped making it, however, as it is just not an economically profitable use of my time. The fat free Greek Yogurt we get from Trader Joes is pretty darned good, so I just watch for sales if I want to cook with the full fat version.

If it is that hard to get decent amounts of full fat yogurt, what about making your own from scratch, and then filtering out the whey?

IP
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