Place a strainer over a bowl and cover with a clean folded cheese cloth or muslin. Pour the yogurt over the cloth and let strain for 1 hour. Transfer the strained yogurt and the whey into individual containers and keep refrigerated until needed.
Clean and cut the strawberries into small pieces. In a pot add the chopped berries, 1/2 C sugar, 1/2 C of whey along with a pinch of salt. Bring to boil and simmer for 7 minutes. Mash the berries well and take off the heat and cool to room temperature.
Mix the strained yogurt and the strawberry syrup well.
Ice Cream Maker Method
Pour the mix into the chilled bowl of the ice cream maker and process according to manufacturer's instructions (about 10 minutes). Serve immediately for a soft serve version or transfer to an airtight container and freeze for later.
No Ice Cream Machine Method
Transfer the yogurt and strawberry syrup into a blender bowl. Blend on low speed for a few minutes (up to 5 ). The mix should be very smooth, foamy and seems to have increased in volume a little. Transfer to an airtight container and freeze. For an even creamier texture remove from the freezer in about 1 hour and blend for another 1 to 2 minutes before transferring back to the freezer. Freeze for about 4 hours.
Notes
Increase the sugar by up to 1/2 C if the strawberries are tart.