Put the cheesecloth in a colander and put the colander in a large bowl to catch the whey, which is a thin yellow liquid. Put the yogurt in the colander, cover the colander with a plate, and put it all in the refrigerator.  Strain for a couple of hours for greek yogurt.  Strain overnight for a very thick yogurt, almost like soft cream cheese. Place the yogurt in your fridge for several hours before serving. It will keep for 1 to 2 weeks. If you're going to use some of it as starter, use it within 5 to 7 days, so that the bacteria still have growing power. Whey will form on the top. You can pour it off or stir it in before eating your yogurt. Many commercial yogurts include a thickening agent, such as pectin, starch, gum, or gelatin. Don't be surprised or concerned if your homemade yogurt has a somewhat thinner consistency without these thickeners. Putting the yogurt in the freezer to cool it before to moving it to the refrigerator will result in a smoother consistency. You can also stir or shake in the lumps. Experiment until you develop a flavor that your taste buds fancy. Canned pie filling, jams, maple syrup, and ice-cream fudges are good flavorings. For a healthier option, use fresh fruit, with or without a small amount of sugar or honey.
गाढ़ा करने के लिए दही को जालीदार कपड़े से छानें: दही को ठंडा करें: इच्छानुसार सुगंधि मिलाएँ: इस खेप के दही को अगली खेप के जामन के लिए इस्तेमाल करें।  समाप्त।