I use it in many of the same ways too & prefer to make my own Greek yogurt by straining whole milk yogurt. Not only is it more affordable, you can control the consistancy, and also use your favorite brand of yogurt or even organic if you choose.
A Cuisinart gold toned coffee filter (center) works great
While some recipes call for layers of cheese cloth in a colander, I have found a Cuisinart coffee filter to work quite well and be easy to clean up. And bowl or container that will suspend the filter is fine. The goal is to allow space for the whey to drain out.
The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…
Scoop yogurt into strainer
… When the yogurt reaches the consistency you like, transfer it to a clean container and store it in the fridge.
If it gets too thick, stir a bit of the whey back into it.
As it get thicker the flavor will change until it tastes like a mild cheese.
Creamed dishes such as spinach that call for dairy will be tasty with strained yogurt.
The remaining whey can be be used for a tasty martini or simply discarded.
Regardless of wether you choose a drawer, cupbaord, or wall mounted shelves,(iuse a combo of the last teo in my small kitchen) the one strategy I find most helpful is to group my spices by cuisine. (Italian=basil, marjoram, parsely, etc) Indian= Corriander, cumin, turmeric, garam masla, you get the idea.
Personally, I have a variety of old spice bottles that help me tell spices apart because the tops tend to be different colors or shapes. this works good for the ones in the cupboard that are all at eye level. The ones on the wall shelf are easy enough to locate by the name on the front.
While it may appear a bit chaotic, the botom line is I can find any of my spices quickly and easily. That's key if your an add them as you go type of cook like me.