If you are in Taiwan or somewhere else where truly plain yogurt is hard to find or prohibitively expensive, it really is worth giving this a try. I use my yogurt in any recipe that calls for buttermilk (corn bread, muffins, pancakes), and as a substitute for sour cream, both in recipes (coffee cake) and as a topping (burritos). Scoop it into a lined mesh sieve set over a bowl in the fridge for a few hours or more, and you have farmer's cheese (the volume will reduce by up to half). Add herbs, fresh minced garlic, a bit of lemon juice and some ground pepper, and you have a fabulous spread for crackers, sandwiches, or veggie sticks. Make a sweet version with honey and cinnamon and you have a high-protein breakfast spread.
Go nuts! It's good for you.