If you prefer a thicker yogurt, simply strain the yogurt through a fine mesh sieve, nut milk bag, cheesecloth, coffee filter paper or muslin into a bowl in the fridge until it reaches the consistency you like.
For a thicker Greek yogurt this could be anywhere between 30 minutes to 10-12 hours.
If you leave it straining for longer (e.g. anywhere between 12-48 hours) you’ll end up with labneh (yogurt cheese) which is also delicious.
The liquid beneath your strained yogurt should be clear/yellowish rather than white (if not your straining cloth isn’t closely meshed enough) and is whey – keep it and use it in smoothies.