Yes, I tried draining yogurt again. This time I used a little more expensive brand which tastes richer and less sour. Though the drained yogurt still did not taste as good as cream cheese, it was much better than the last time. I mixed it with grated garlic and mentaiko and made a dip. It was pretty nice on Ritz crackers; I enjoyed them with a couple of glasses of very, very affordable wine.
Then I was left with the by-product, whey again. This time I used it for pancakes. A safe idea, isn't it?
Yes, it was a safe idea AND a good idea.
Oh, I almost forgot. Here's a question which almost all(?) Japanese home bakers have in mind or have been asking but not properly answered yet:
How long does whey keep in the fridge? Would the expiration date of whey be the same as that of the original yogurt?
Experts all over the world, please tell us the truth. ;)