decant

I suggest decanting or at least opening this a few hours before dinner.

Another method is to decant the yogurt into a bowl, place a stainless steel spoon in it, and leave it at room temperature for 2 hours.

Boil for five minutes, allow to stand, and decant off clear fluid from sediment.

Allow to stand twenty-four hours, then centrifugalise thoroughly and decant the supernatant fluid into a well-stoppered bottle.

Now decant off the greater part of the water, and repeat the process several times.

Decant off the solution, wash once, strip off the lead, wash and weigh the remaining zinc.

Allow the precipitate to settle, decant on to a filter, and wash with hot water.