Euro Cuisine GY60 Greek Yogurt Maker with Ultra Fine Mesh Stainless Steel Strainer Basket, BPA Free, Patented Greek Yogurt Strainer, Ideal for Healthy Homemade Yogurt, Dips, and Desserts

This strainer makes the process simple, quick and relatively easy to clean up, but does not sell a bunch of bells and whistles to the consumer which in my opinion do not add any value.The basket on this product has much more surface area through which the yogurt can drain, than do the vast majority of others which have less mesh/screen and more solid plastic through which the yogurt of course cannot drain. So, this product produces a thicker consistency not only faster, but with less fiddling with it to move the yogurt to where it can drain through the mesh/screen.For me it was worth spending the extra money to get this version, which has the stainless screen rather than nylon mesh because the screen is a stronger material and should hold up better to repeated use/washing. However, If I were draining kefir for making kefir cheese, the right choice would be the nylon mesh as kefir/kefir grains reacts to metal and while some claim that stainless steel is OK, I choose not to potentially risk the health of what helps to keep me healthy!I also really like that the lid is flexible and easy to snap on/off of the bowl and it doesn't require clamps to hold it in place. One of the reasons I returned a different brand was that the top used clamps which would not secure properly to the bowl, making it likely that it would leak yogurt all over the refrigerator if someone really bumped it.I'm glad that I purchased this product, as in my opinion, it is better designed and built than most. Expecting it to continue provide good service for a long time to come, I do recommend it.

I’ve used this product every 10 days or so for three years. It works perfectly, never fails, and is easy to clean afterwards. If you want to strain homemade yogurt, this is the real deal.

I purchased this yogurt strainer in July of 2019. In that time, I have made at least one batch of yogurt in my instant pot per week. I go back and forth between using fat free milk and 1% milk, one gallon at a time. Using this strainer, I have to strain half the batch at a time, so I pour half the batch in, and set the strainer in the fridge and then let the other half keep fermenting in the instant pot. I usually try to make the yogurt first thing in the morning so it's done sometime after dinner. I'll strain the half batch overnight and then in the morning I can package up the first half and get the second half straining. I have had ZERO issues with the strainer. I hand wash it carefully so as to not break the fine mesh. I'm sure in time, I'll make a mistake and ruin it by tearing it, but so far it's holding up like a champ. I have no doubt that as soon as I break it, I'll order another one of the exact same model or whatever the company is putting out at that time. I can recommend this to you 100% without any reservations. To be clear, I am in no way connected to this company and I paid full price for it a year ago.If you want to know how I make the yogurt in the instant pot, I'll give you my procedure here.Sanitize the instant pot by bringing 1 cup of water to high pressure for four minutes then quick release, pour out the water. While the instant pot is coming up to temp, I move on to making the yogurt.1 gallon cow's milk any fat content. Straight from the fridge into my pasta pot that holds over a gallon. I heat it at high heat stirring constantly with a silicone spatula and checking the temp every so often till it reaches 110 degrees. That doesn't take long, say ten minutes or less. I take the pot off the heat as the residual heat in the pan will take it over 110.... I keep stirring and checking the temp, and after it gets back down to 110, I put in a blob of mountain high plain yogurt (I get mine from costco) In technical terms, a blob is about a half a cup give or take. I whisk in the yogurt into the milk so it's dissolved and then pour all that into the instant pot, set on yogurt, twenty hours, normal temp. My instant pot has a lower temp yogurt setting for some glopy rice dish, but don't use that setting, it will never set up... I found that out the hard way.. oop's... That's how I've done if for over a year now and it comes out perfect every time. Thanks for reading.

I typically use 1/2 gallon of milk to make 1 quart of yogurt. Once the yogurt is ready and I pour into the Euro Cuisine strainer, I leave it overnight in the fridge and the next morning I have thick Greek yogurt. I end up with 1 quart of yogurt and 1 quart of whey. I use the whey whenever I need water to boil something like rice, noodles, etc. I will even use the whey on my hair as a rinse. This strainer is easy to use and easy to clean.