If you’ve ever wanted that thick, luscious yogurt texture—think greek or labneh-style—it all comes down to the straining. In this post, I’m sharing three of my go-to methods for straining yogurt right from my countertop. No fancy equipment needed, just a little patience and a love for the process.

Mesophilic yogurt is easy to love—no heating, no fancy equipment—but when it turns out thin or runny, it can leave you wondering what went wrong. This guide walks you through the most common causes of thin yogurt and gives you simple, countertop-tested fixes to help thicken things up (without stressing your culture).

Thermophilic yogurt should be rich and spoonable—not thin and runny. In this guide, we’ll walk you through simple ways to thicken up your homemade yogurt, troubleshoot common mistakes, and set yourself up for creamy success.

Think your yogurt culture is broken because your first batch didn’t gel? Don’t panic—it’s probably just waking up. In this post, we break down exactly what’s happening during activation, how to strengthen mesophilic and thermophilic cultures, and why three batches is the magic number before deciding there’s a real problem. Plus, our approach to customer care, even if you didn’t buy from us.