Yes, lots of people strain it or strain it partially - and then pour off the excess each time you use it. I haven’t made it in a while but usually it is not “watery” at first glance - not too much anyway!
I made the cold-start instant pot yogurt last week for the first time. I made plain, unsweetened. I felt like the consistency was somewhere between regular yogurt and Greek yogurt, which was actually perfect for me since I think regular is too thin and Greek tends to be just a little too thick for me (I usually add a splash of almond milk to my Greek yogurt to thin it.) I plan on making this regularly…it was a hit at my house and super easy.
I tried the cold start yogurt once and was underwhelmed.
Could you post your recipe?
Wait, what is “cold start”? Isn’t it always cold at the start? I’ve seen/tried several recipes and they all start with a “boil” of, I assume, cold milk. Are there some that skip the boil step? Or was I supposed to have the milk at room temperature first? Obviously there’s a lot I don’t know.
I like to add the whey in when I bake bread. I did try making ricotta and was successful but that took more than one try to get the hang of it. My first try didn’t seem successful but I left it overnight and by morning, I discovered that did have success. My second attempt went better. So don’t give up.
Also when I make yogurt, I let it sit overnight in the fridge before I touch it (after I’ve let it ferment for about 7 hours). By morning it is thicker than it was the night before.
Made this very simple delicious pasta recipe tonight. I used penne and it came out nice and creamy and saucy (the intent of the recipe) and the pasta was al dente. Very yummy. I made some meatballs on the side for my meat loving husband.
You could sub in half and half for the cream.
https://cookingwithkarli.com/instant-pot-creamy-ziti/
Dump and go recipe!
duplicate post. 
Does anyone have the air fryer lid? Any recommended things to cook and times for it?
We have the CrispLid. I have just begun using it. Best thing is the salmon (recipe in Mealthy online app). I spray the salmon with oil and shake lots of Tony Chachere’s Cajun seasoning on both sides. Put it skin side down and cook 12 minutes at 375°. The salmon is perfectly moist and delicious. DH who always wrinkled his nose at salmon now asks for it.
Look at that Mealthy Smartphone app (free). I like the recipe for Garlic Parmesan Chicken Wings - although didn’t make the dipping sauce. Used Buffalo dipping sauce instead. The baking powder makes the wings crispy.
I also have made the Easy Chicken Breasts. There is nothing unusual about them but, like the salmon, they do turn out moist and tasty.
Thanks to COVID I’ve been baking more (and unfortunately eating more, but that’s another topic.) Anyway, I’ve been regularly baking no-knead bread and just learned about using my Instantpot to proof the dough. A game changer! Cuts the time way down. You need to have a pot with the yogurt setting to do this, apparently.
^^^ More details please.
This bread is very easy and delicious. Several friends have made it. The folks I know have assembled the ingredients before they go to bed…and bake in the morning.
6 cups flour
3 cups water
2 Teaspoon salt
1 teaspoon yeast (1 packet)
Mix all together in big bowl. Let rest all day or over night. Needs at least 10 hours.
Heat cast iron Les crueset type pan w lid in oven 450 degrees. Grease w butter. Pour dough into pan cover bake 30 minutes. Take lid off and finish off 20 min more
@thumper1: That’s basically the (doubled) No-Knead recipe. 
I substitute beer for the water and add some herbs and a tablespoon of grated Parmesan and a tablespoon of white distilled vinegar to give the loaf a bit of a sourdough tang. Once you start playing with this recipe, you’ll never buy bread again.
Yes @thumper1 recipe is basically the no knead doubled. But that’s not Instant Pot?
I was curious from post # 1069 how @my2sunz proofed in her Instant Pot.
@abasket I know…I posted it here because frankly i think it’s an easier thing to do than proof your dough in the instant pot.
It’s definitely not hard - but perhaps the Instant Pot method can come into play if you want bread but don’t want to wait 10+ hours. That’s why I was curious!
Not an expert at all but I think the tradeoff you’d be making is speed vs. taste. Proofing faster is great for saving time and that may be the big concern for some bakers, but it also gives less time for the development of the yeasty, deep taste that so many people enjoy. Neither is perfect, there’s no one correct choice, but know what you’re trading off so you can choose what works for you. We like flavor, so we like to proof longer even if it’s a PITA. But if speed is more important, go for warm water when you mix and keep the bread in a warm area to proof faster.
The only yeast breads I know that take that many hours are the No-Knead simply because you can let it rise overnight (but don’t have to wait that long) for convenience or true sourdough which requires almost three days for the various steps/rises. Most simple yeast loaves require two one-hour rises at room temperature. Even if you shorten those rises (here in the AZ heat, 30 minutes outdoors in the shade per rise will do it), you still need to do two rises for best consistency and taste, but you can have a delicious loaf baked in under three hours. My convection oven has a proof cycle, and I still allow one hour per rise. All the proof cycle does is provide ideal conditions for the rise. I don’t use it to shorten the time.
ETA: I completely agree with @milee30 that time is what gives bread its flavor. You shouldn’t try to hurry yeast. Give it time to do its yummy thing. 
I’ve been making the No-Knead bread with 1/4 teaspoon of yeast for the three cups of flour size (so, half a teaspoon if making the doubled recipe @thumper1 posted), and allowing it to rise for 18 or more hours. The longer rise develops the flavor better I think.
I’ve got tons of flour, but I’m out of baking soda of all things. Not going to the store just to get that! Luckily, I have baking soda, and some cream of tartar that I hope is still adequately acidic, so that’ll be the substitute.