When I am harvesting yeast from the fermenter I rinse it some. I will siphon off most of the beer. Then I will add a quart to a half gallon of sterile water to the fermenter. For the sterile water I pressure cook distilled water, you could also just boil it and cool it I suppose. Have the water cold. Swirl it around to break up the cake and get it into suspension. Pour the contents into a sanitized gallon jug. Swirl it around well and let it sit about 20-30 minutes. You will see a thick layer forming at the bottom and cloudy water above. Pour the cloudy water into sanitized mason jars filling them up. Put the lids on and put in the fridge. Try to leave all the thick sediment behind. It is mainly trub and dead yeast.
As the jars sit in the fridge the yeast will settle into a thin layer at the bottom. You can then pour off the water and make a starter with mostly pure yeast.