Sounds great. Totally gonna try it. Originally, I learned to make this like labneh. You place the yogurt in a cloth and leave it to hang for a day or two so that it thickens. But that's kinda a lot of weird work and a wast of the liquid, so I decided to skip that step for now.

Ok. We call that 'hung curd" bcos v literally hang it😃. You can use that drained water in any gravy you make. But ofcourse, if u dont like the smell it is a waste.

Yes, that makes sense. Must be great in gravy.