Four quarts of whole milk yogurt draining in the kitchen as the first step to a large batch of Suzma for Patricia’s 65th birthday party.  Squares of doubled over butter muslin were tied with twine and suspended from cabinet knobs to drain.  Shown below is what the yogurt looked like after draining for 15 hours.  The yield was 10.5 oz. by weight per quart of yogurt.  It had approximately the consistency of cream cheese.