I have frozen whey, after draining yogurt, for later use in breads or soups, and it seems to work well. I haven't had any trouble draining low-fat yogurt, but I know that you have to get yogurt that does not have stabilizers -- like gelatin (added specifically to keep it from separating.) I've used the Wave for about 14 years and find it way easier than anything else I've tried. Plus, as mentioned above, you can use it to store the drained yogurt. Thanks for the recipes and for the always-great customer service. Thanks for your helpful feedback here, Mary - as you say, some yogurts with stabilizers have a hard time relaxing enough to drain... Good tip. PJH

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