When people manufacture or make yogurt, they put it water, or other liquids. And when the yogurt sits too long, that certain liquid usually rises.
Whey
get a fidget spinner and taper it to a top.
I'm not sure why you would have this problem. I often drain extra whey from yogurt to make it thicker and I've never had it turn out any way but creamy. Check the date to make sure it wasn't nearing its expiration date.
On the top because that is where the ice is
The liquid with a lower density.
FAT!!!
The curve at the top of a liquid is the meniscus
This is not really a custom cage, but a cage with homemade penthouse on the top. http://www.guinea-pig-paradise.com/homemade-guinea-pig-cages.html
In set yogurt, fermentation takes place after pouring the milk with starter culture in the cups. Yogurt is set in the cups and have a thick consistency and a thin flat skin on the top. They may or may not have flavouring or fruit chunks at the bottom of the cup.
Not necessarily
The floating liquid will have a lower density than the liquid it is floating on.
The floating liquid will have a lower density than the liquid it is floating on.
The weight of the liquid is, plus possibly the atmospheric pressure on the top surface of the liquid.