Nonfat yogurt doesn't drain well regardless of the brand. I have no idea why. I make mine with a colander and two layers of paper towel--for those who don't have the space for another gadget. I have stored whey in the fridge for a month without any harm. To use it for the liquid in baking bread, I bring it to the simmer just in case there are any cultures that will interfere with the yeast. Whey will also make your pie crust tender--just add a teaspoon of sugar per cup of flour. Irene, thanks for the useful tips, as always. I have to say, I always drain nonfat yogurt to make Greek-style, and don't seem to have any problem - except with Trader Joe's, as mentioned. PJH

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