BTW, a tip for straining:

Take your yogurt, cottage cheese, ricotta, or whatever wet dairy product you happen to be using and put it in a piece of cheesecloth. Gather your corners together and twist it, almost as if making a vise out of the cloth. Squeeze what you can from it.

Once you have gotten all you can out of it, then take it and place it cheesecloth and all in a strainer. Put the strainer over a bowl, making sure that the cheesecloth itself will be up out of any liquid that will be pressed out. Put another bowl or small saucer on top of your wrapped dairy package and then place something such as a 16oz can of beans in the bowl. This will gently press out more moisture overnight.

I use this technique for making Greek-style (super thick) yogurt and also for making paneer-style cheese.