Yogurt, milk & eggs

Made 5 litres of yogurt last night and took it out of the pasteuriser this morning, cooled it down in the fridge for a few hours, then strained it through some cheese-cloth to remove some of the whey and make a nice thick creamy yogurt. I leave it until there is only 2.5 litres left and put in 1lb jars.The eggs were washed and dried and boxed up as well this morning for customers during the week.