This is how I made yogurt in China.
Immediately after fermentation
it looks something like this:
I strain it for 2-4 hours
to make something Greek yogurt-y. To me, the flavor of the yogurt is better with less whey. Since whey makes tasty bread and rice, straining yogurt is an obvious step, in my opinion.
Strain it for much longer and you get malleable balls of deliciousness similar to cream cheese (known as labneh).
If you feed some to the chickens
you will get yogurt chicken: