This is what homemade yogurt looks like strained: thick, like store-bought Greek yogurt or like sour cream.
Its purpose tonight: to offset the heat of an Indian curry. A little also went into the salad dressing for a similar reason: the arugula was allowed to grow just a tad too long and it's got a bite that needs cooling down.
Offshoot obsession: what to do with the whey? Use it in bread? Make ricotta? Drink it in smoothies? Pound it down in between weightlifting sessions so I can get totally ripped? We shall see, we shall see.