Yogurt Strainer - Make Delicious, High Protein, Greek Yogurt - 70% Less Sugar & Lactose - Fine Mesh Nylon Greek Yogurt Maker - 100% BPA-Free & Dishwasher Safe with Large 2.3 Quart Capacity

I’ve been using the Ultimate Greek Yogurt Strainer and I love it. I’m already on my fourth batch of homemade Greek yogurt and don’t think I’m going back to store-bought. The strainer is easy to use, easy to clean, and the yogurt comes out thick, creamy, and way cheaper than what you get at the store. Here’s how I make it: Heat 2 quarts (8 cups) of whole milk to about 180°F Let it cool down to around 110°F For the first batch, I used a yogurt starter powder. For every batch after that, I’ve used about 3 to 4 tablespoons of the previous batch as the starter Let it ferment in the Instant Pot or a warm spot for 12-16 hours. Once set, pour it into the Ultimate strainer and refrigerate for 4 to 8 hours, depending on how thick you want it You get thick, smooth Greek yogurt, and you can save the leftover whey for other recipes. Pro: Makes creamy yogurt with less sugar and more protein Simple to clean Saves a lot of money over time Large enough capacity for big batches (up to 2.3 quarts) Con: No issues at all so far If you’ve ever wanted to make your own Greek yogurt, this is the tool to get. It’s reliable, easy to use, and pays for itself after just a few uses. I’m four batches in and already hooked.

I’m overall very pleased with this yogurt strainer. It makes the whole process much simpler and handles a surprising amount—about 1.5 gallons of milk (I like to use organic grass fed milk) turned into yogurt in my crockpot, can be strained in two batches using this strainer. For me, it takes roughly 24 hours in the fridge per batch to reach a nice, thick Greek‑yogurt consistency, and the results have been consistently good. I’ve even considered buying a second strainer just to speed things up when I’m doing large batches because it takes about 48 hours total straining the two batches with only one strainer. Cleanup is easy, too. The main container goes right on the top rack of the dishwasher without any issues. The only thing I’ve changed is how I wash the lid; it warped slightly on the top rack, so I hand‑wash that part now. Overall, it’s a solid, convenient tool for anyone making homemade yogurt, especially in larger quantities.

Oh my gosh! Where do I begin? I purchased this to go along with the Ultimate Yogurt Maker machine. I wanted to strain the whey from the yogurt after it was done processing. It worked perfectly. I plopped the new yogurt into the strainer, set it in the fridge to drain and couple of hours later I had very thick yogurt and whey. I will use the whey to make my husbands pancakes on Sunday. If you have the need to do this straining I would highly recommend using this item. It is well made, stores easily in the cabinet and is not chintzy. The mesh is so fine that the yogurt remained in the container while the whey drained into the lower container. It was very easy to clean and cleaned up without issue. I am going to try using it to make creme fraiche next. I really enjoy the fact it hold 2.5 quarts of product so you don't have to do it in small batches.

I thought this was a bit on the pricier side but I think it’s really paying off. I get perfectly strained Greek yogurt after a night in the fridge and it just scoops right out when it’s done. Comes out so cleanly, hardly leaves a scrap behind. I like that I can stack things on top of it in the fridge. FYI it’s exactly the right size for a half gallon of milk batch of yogurt. As some have mentioned the lid is very tight. I don’t mind that at all but it does take some getting used to. I think it’s gotten easier to open over time. Overall I’m pleased with this yogurt strainer, it’s easy and I get perfect results every time.

Very handy, easy to clean. I've used it to strain several batches of yogurt. Seems to be well built. Lid is very secure. Nice size that fits in the fridge. I make yogurt with a gallon of milk at a time so I strain in two batches but it's not that big a deal I can't tell any flavor difference between the first batch strained and the second. Straining this way also makes keeping the whey easy. I use mine in meal replacement shakes.

... but I will say that I have refrained from putting it in the dishwasher and I do use a silicone spatula to scoop because of other reviews I have read at Amazon. To clean I soak in Dawn and rinse with warm water, then wipe gently with a sponge. This my be more careful than necessary, but it's what I do and it's no trouble. Maybe one day I will go wild and put it in the dishwasher, but not yet. The yogurt is smooth and well strained and it saves the whey, which is easier than when using a metal strainer with a liner..

I started making my own Greek yogurt about six months ago. I like the fact I can have it with no or low sugar and control what's in there. I've been straining it through a bag in a tall storage container (the kind you usually see sold for cereal). I put the bag in, pull it up over the top, slap a rubber band on to hold it in place, dump in my yogurt, and wait for it to strain. I usually have to try to drain the liquid out of the bottom once or twice because it's not big enough and it's always a mess, but it works. I got this for Christmas and will NEVER go back! It's big enough that I can put the whole batch (I make my yogurt in the instant pot with 1/2 gallon of milk) in the top. Then I just put it in the fridge and in a bit it's strained. If you like your yogurt really thick, leave it all day or overnight, less thick, less time. I haven't tried running it through the dishwasher yet, but it cleans up quick and easy by hand. Yes, as other reviewers have noted, the lid is difficult to get off. I've only taken it off once, the day it arrived because it comes with the lid on. Since then I just set the lid on it, but don't push it down tight, that way I don't have to deal with that problem :-) I love, love, love it!!!

These strainers are the best. Makes my L-Reuteri into wonderfully thick greek style yogurt. Best yogurt after the whey is removed and you can use the whey for smoothies and get your probiotics without the yogurt. Nothing goes to waste. Makes store bought yogurt taste pathetic after you make your own. L-Gasseri tastes like good ricotta cheese after it strains for around 8 hours. The last time I bout ricotta in the store there was mold in the sealed tubs, and this L-Gasseri makes it possible to never have to buy thegarbage in tubs again. Get Dr. William Davis's book "Super Gut" for all the specifics of probiotic making, it is also on Amazon. Photos of my thick L-Reuteri after the strainer does its straining.