I made yogurt in my Lodge enameled Dutch oven and was surprised at just how liquidy it was. I don't need the results to be Fage thick, but anywhere in between Abali/Mountain High or Strauss thickness would be great. I've heard that making yogurt in an unglazed clay pot produces thicker, creamier, strained/"Greek"-style yogurt without any straining because it allows water to evaporate through "micro-pores". Miriam's Earthenware Cookware has rave reviews but is out of my price range; does anyone have experience making thick-but-unstrained yogurt in a VitaClay yogurt maker/slow cooker? Many thanks!