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

I have only used the strainer a few times to thicken yogurt I make using my Instant Pot, but it took only a single use to love it. In addition to loving the look of this, which I understand is subjective, I like: 1) The hard plastic "bowl" it sits in: I have made some pretty runny yogurt and worried about overflowing whey, but the container is large and overflow is not an issue. 2) The plastic lid is sturdy, it keeps odors that you want in, in, and odors that you want out, out. 3) The way the entire contraption fits together for easy storage. 4) It is sturdy: I use a silicone spatula to get the thickened yogurt out of this and the mesh is sturdy. Of course you don't want to use, say, a stainless steel utensil to scrape yogurt out of the mesh, but that seems to me to be common sense. 5) It cleans easily! I've read several reviews commenting on the delicate nature of the mesh and the consequent difficulty cleaning it. I suppose iif you leave the empty container sitting around on the counter so any clinging yogurt bits dry onto the mesh....and then if you try to clean by, essentially, forcing those bits through the strainer...you might have problems. This is a mesh strainer...if bits and pieces are left in there it's because they didn't want to go through the mesh even after hours of just sitting there...the way to clean it is to invert it underneath the warm running water, so things don't have to be forced through the mesh, but rather can go out the same way they came in, if that makes sense! Just turn the darned thing upside down, I find it cleans like a dream, and no worries about damaging the mesh. (The last batch of yogurt I made, I was busy and lazy and ended up leaving the yogurt in the strainer until I finished it (which, admittedly, doesn't exactly take long, we love the yogurt!)....cleanup was still a breeze.) Highly recommend!

I was hesitant to purchase this because the price was more than I wanted to spend, but I'm so glad I bought it anyway. It is perfect for straining skyrr which I make a couple times a week. It holds 1/2 gallon at a time. The lid and filter fit perfectly. And given its design and lid, it won't spill in the fridge--gone are the days of awkwardly balancing a strainer and cheesecloth over a mismatched bowl. The filter is great and easy to clean. It claims to be dishwasher safe, but I just wash by hand and recommend that you do the same as it will last a lot longer that way. Takes 30 seconds. I might buy a second one (they stack!) so that I can make a gallon of skyrr at a time. Highly recommend this if you're making greek yogurt or skyrr regularly. Perfect for the job.

This is perfect for my use - straining my homemade yogurt. I should have ditched the cheesecloth and strainer method sooner! That took me too long to set up, as I did not have all the right sizes of each to fit easily into the fridge. This paid for itself in speed and ease of use the first time. It is so easy-peasy, and fits on the shelf just fine. I have strained 20 hours because I forgot and had no problems removing the yogurt. The easiest way to remove is to take off the black top, put a plate on top of the black strainer, and flip. The whey stays in the bottom bowl. After the yogurt falls down to the plate (this can take a few minutes), I scoop it into my container. I think this is easier than spooning out. The mesh is pretty fragile I think, so I don't want to damage it by spooning out. I do use silicon spatulas to skim out the last bits as needed. The whey pours out of the bowl very easily. I immediately fill the bowl with soapy water and add the strainer to soak for a few minutes. It rinses out clean just fine. I never put in my dishwasher. Highly recommend!

Used it five times and just bought another. I use the luvele yogurt maker and their starters they sell and I have not had a bad batch but straining this way is easy and makes my probiotic yogurt so thick it's like cream cheese. No bad batch yet. Love this thing so much I have two.

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.

This has made making yogurt so MUCH EASIER for me. No more cheesecloth to deal with. Fits in the fridge great. I am getting two more so I have three since I need three. That way I will not have to babysit the yogurt straining process over a day (every three hours putting a batch in a jar, it takes three hours to make a batch-if you leave it longer it seems you get less yogurt and more whey.) If you get one save the whey, I use mine for baking, making mac n cheese, anything that says water substitute high quality whey protein. I am going to use it in my homemade breads instead of water to make them even healthier. If you are just getting started with yogurt making here are some tips that have taken me over a year to figure out: First get your equipment. If you have one of those small jar yogurt makers do not use it for yogurt making if you can get a Cuisinart refrigerated unit or happen to have a dehydrator or Gourmia cake maker. Instead use it as a food warmer (bread warmer,) or a seed starter for starting seeds in small pots. They are great for things like this but in my opinion it takes too much labor to jar it individually and the yield is too small. Save for your equipment, add one piece at a time, do not go in debt. I finally got my first Eurocuisine Greek Yogurt maker strainer with stainless steel mesh after over a year and I used to use cheesecloth to strain yogurt before that. Yes it was tedious and time consuming. But I did NOT go into debt buying all the equipment at once. That would have been much worse. I will still buy two more strainers and two more soymilk makers to perfect my yogurt system as well as three or four Cuisinart yogurt makers that refrigerate the yogurt automatically when finished so I do not have to get up at three in the morning to put it in the refrigerator. Then I will have and enjoy the perfect yogurt making system. It is already so much easier to make yogurt after being able to make more at once and no longer having to use cheesecloth to strain it. I am giving you a recipe for soy yogurt as it tastes JUST LIKE dairy. There are no cows involved and it is easy and quick to make your own delicious soymilk. If you have not yet got your equipment buy the large Cuisinart units that automatically refrigerate, add more as you can. Other wise if you already own a dehydrator, yogurt maker or Gourmia cake maker use those. The yogurt makers with the small jars take one batch of soymilk. Here is the perfect recipe to make soy yogurt that tastes JUST LIKE DAIRY MADE GREEK YOGURT. It took me around a year of tinkering and labor to figure it out. Get a soymilk maker. I highly recommend the Gourmet Self-Cleaning Automatic Soy Milk Maker and Juicer. These are the instructions for running two of them at once. If you have one run one, more run more. After making soymilk (follow the directions they give you-I use Bob's Red Mill Organic Soybeans-you just add a small amount of those that have been soaked for 4 hours and some water.) Strain the soy milk using the included strainer into the included large plastic container with handle. Using a spoon press the mash to get the higher yield of soymilk. Discard or save the mash in the strainer. Then taking some cheesecloth or dish towel, (I recommend Italiana Migliore available on Amazon,) cover the plastic container. Repeat with the other soymilk maker and containers. Set a timer for two hours. (This is the approximate it will take for the soymilk to cool to the 104 degrees Fahrenheit that is the most desirous.) If you have a dehydrator (I use an Ivation Dehydrator with 6 drying racks, these are available on Amazon, and a Gourmia Cake Maker (the Gourmia will only hold one of the batches of soymilk, the dehydrator will hold two.) Remember make sure you do not go into debt when buying kitchen equipment or anything at all. Save up and add one machine at a time if you need to. I did this. But you can save these instructions and eventually you will have an entire yogurt milk system if you do this. I use Gourmet soymilk makers, organic soybeans, and 64 ounce mason jars. Get some heatproof mitts (Grill gloves are best) to pick up the hot milk filled mason jars. Anyway once you have two batches of soymilk in the plastic containers cooling for two hours place two at least 50 ounce glass containers in the dehydrator that is set at 104 degrees Fahrenheit. I use snapware glass containers for this. I have two of the shelves in and fit one container on the upper and one on the lower. This gets the containers the perfect temp to incubate the yogurt in the shortest time. Now add a container of starter. I use around 8 ounces of my last batch of yogurt that I set aside in a smaller snapware container. I also keep on hand dehydrated yogurt starter the packets in case I used my starter in cooking or forgot to ready it. I use Eurocuisine brand dehydrated starter for this as it gives the Greek yogurt flavor. To start you can use 8 ounces of your favorite Greek Yogurt or 2 packets of the dehydrated starter, (one packet per batch of soymilk.) The 8 ounces of starter is plenty to ready 3 batches of yogurt in 8 hours. If you have less than 8 ounces of starter on hand, it will still work as the starter multiplies as it incubates, you just may need to let the yogurt incubate longer. I am letting you know what I have found is the way to get perfect Greek Yogurt made from soy milk, there also may be other ways. Now you need a cooking thermometer to check the soymilk temperature after two hours. When it is at 104 degreees Fahrenheit pour one batch into a blender and add some of the starter (can be divided into two or three portions for two or three batches.) Hit blend and blend it. Now pour it into one a large container and place in the dehydrator. Repeat with the other batch. Set the Ivation dehydrator for 8 hours now. Remember to keep it at 104 degrees. In eight hours place the containers in the refrigerator. The next day take a Eurocuisine Greek Yogurt Strainer with lid and pour a batch of yogurt in it. Place it in the refrigerator for three hours. Then pour the yogurt into a mason jar or other container. I use a quart mason jar for this task. With a soft spatula carefully spoon any remaining yogurt off the mesh strainer. You will see and taste the creamy perfection and know it is the best yogurt you have ever tasted. The remaining white liquid in the bowl is called whey. Now put this high protein whey a mason jar and use in cooking, (to make Macoroni and cheese for example, you use this instead of milk for a creamy sweetness. Substitute it for milk in cooking, can also be used in smoothies. Note, when I first started making yogurt I used plastic parmesan cheese containers and margarine to incubate and store the yogurt as I saved to get more mason jars, containers, etc. Now for directions on making perfect Greek Yogurt from soymilk in the Gourmia. Take one batch of soymilk blended with the starter and pour it into the Gourmia pan. (Make sure you have removed the paddle.) Put the lid on the Gourmia pan and place it in the machine. Now place the Gourmia on the yogurt setting, press start and turn the dial to the right to move the timer from 8 up to 9 hours. Press start again to turn it on. After 9 hours place it in the refrigerator overnight. The next day strain it for the two hours using the process I described to make the most fantastic Greek Yogurt. I have also made fantastic tomato sauce using my Gourmet Soymilk Maker. But it did stain the white prong. I had to use the self clean function with the machine filled with vinegar to get the stain out. I put three tomatoes, cut into smaller pieces in the machine, along with olive oil and spices and seasonings. Then I put it to the soup function. It made perfect hot spaghetti sauce in a very quick amount of time. It will also juice and steam rice along with many other things it can do, like make almond milk and rice milk. I highly recommend this machine. Take great care of it, they include cleaning tools with it. Even though it self cleans I find it is faster to do it by hand after soymilk making for the juicer functions, etc., the self clean is fantastic. Do not overwork these machines and treasure them as well as those who make them. UPDATE: 2/21/2020 --I rarely make yogurt since my small fridge is so packed with mason jars I cannot often even fit my Greek Yogurt maker in it. Also making organic soy Greek yogurt is so time consuming I had no time to get anything else accomplished if I made it on any regular basis. Thankfully I can purchase non-fat yogurt in the store, but still sometimes I have had an emergency and need to make more yogurt stat!!! I use it in so many of my meals and my spouse and I hardly ever eat out. I even use it to make non fat frozen yogurt. I still find Eurocuisine to be the best strainer and love their cultures which I also keep on hand in an emergency if my yogurt runs out. I found out making yogurt in my Instant Ace Plus, then Breville Ice Cream Maker-NOTE IF USING A BREVILLE SMART SCOOP TO COOL SOY MILK TO 104-110 DEGREES BE CAREFUL WHEN FILLING ICE CREAM CANNISTER THAT IT IS NOT OVERFILLED-CHECK TO MAKE SURE THERE ARE NO LEAKS BEFORE PLACING IN THE BREVILLE, PLACE IT ON PRE-COOL AND MONITOR CLOSELY to cool to temp. After I have cooled my soymilk I like the results I get from my pressure cooker on the 8 hour yogurt setting. After then placing it in my Austrian Pressure Cooker, making yogurt is a time consuming AND TIME SENSITIVE PROCESS-even for a small batch of THICK CREAMY GREEK YOGURT. I have to time it so carefully and am so busy, it is easy to ruin a batch by it being overdone. If that happens I can make a lowfat (powdered low fat egg replacer2 grams,) ONLY 1 Teaspoon Olive oil, yogurt spread with mustard, salt and pepper,) based very loosely (HIS IS WAY TOO HIGH IN FAT in my opinion,) on an old Ron Popeil recipe from his fabulous Dehydrated and Delicious paperback book, it might be available in reprints. I also save my leftover whey and use it to make a vegetarian soup broth, or smoothie or kefir. I love I have the ability to make yogurt but am so thankful I am a vegetarian since I can purchase non fat dairy of my favorite yogurt type in the grocery store. I have not seen organic soy yogurt as of yet in the store and I know vegans often have to make all their own yogurt. I found it impossible to make my own and have enough- I make all my own breads, laundry soap, skin cream, pizza dough, soy and nut milks, nut butter, etc. etc. etc. It is rare I run out, but when I do I know with the help of several appliances, my Eurocuisine strainer and my Eurocuisine cultures I can have some yogurt ready for my low fat fettucine sauce if I wish. I do think an automatic 42 ounce batch of Greek Yogurt maker machine would be handy, where you just throw in the soybeans and water, it makes soy milk, brings it to temp, dispenser adds culture or old yogurt starter, it ferments, then refrigerates, then strains. Not sure that is possible, but know that learning how to make yogurt can take some time for some they can't get it right immediately for a number of reasons. Others learn it quicker. It took me several months, started with the vaguest of directions using my dehyrator and over three years later I still make Greek yogurt, though only once in a while. I only eat Greek thick, creamy style organic non fat yogurt.-as I am very picky with my yogurt. -Julie Sands

This product is exactly as described. First, I made a batch of homemade yogurt with my InstantPot (using only two ingredients whole milk and a couple teaspoons of yogurt from a previous batch.) Then I poured the yogurt in the EY60 strainer and left it in the fridge overnight (to separate the whey from the yogurt and also to thicken it up). Now I have some delicious and creamy and thick Greek Yogurt. The only regret is that I should have purchased this a while ago instead of using my "makeshift method" (placing coffee filters inside a colander on top of a pot method). I was debating if I should purchase this one (which cost more) vs. the EY50 ($15 dollar difference) and I am glad I splurged and bought the EY60. Stainless steel mesh is definitely a better choice. I've only used it a couple of times so far and happy with the item. Let's see how it holds up in the long term. Lastly, clean up is not too bad. I would not recommend putting it in your dishwasher as the stainless steel mesh is very delicate.

Greek Yogurt Maker works great. The mesh does a very good job of straining the liquid. Have patience, it takes a while to get the yogurt real thick. My only complaint is how flimsy the mesh is. Just take your time cleaning. I would definitely buy this again.

Didn’t strain the whey protein very well. Seize is very dense.

Es muy bueno para hace yogurt griego. Drena muy bien el suero. Fácil de limpiar, la tapa me gusto porque es de goma y no es un platico rígido. Lo único que a mi parecer el precio es un poco caro.

This is amazing. My organic soy yoghurt is perfect.

El costo del producto fue muy bueno, estaba cerca del precio de la versión que tiene malla de plástico. El material es de buena calidad, tanto la malla como el recipiente. Y este es muy sencillo de limpiar y secar. La capacidad del refractario es amplia, le caben poco más de dos litros. La malla permite bien filtrar el yogurt sin que se escurra todo, eso sí, sí la tanda de yogurt quedó muy liquida, sí se filtra algo de yogurt, pero esto se detiene cuando se asienta la parte más sólida de la tanda. La consistencia y cremosidad del yogurt depende en buena medida del yogurt de base, aún así el producto que se obtiene es de buena calidad y una consistencia muy cremosa. En mi caso de 1.8 l de yogurt obtengo cerca o poco menos de 1 l de yogurt griego. Por lo que generalmente hago dos tandas, una que se va para el yogurt griego (la más grande) u otra para el yogurt normal. Al final estoy satisfecho con el producto. Ahora toca esperar a ver si la malla se queda firme y no se despega, lo que también sí pongo dependerá de cosas como la presión que se haga al lavar.

What the others say about this is true. It will up your yogurt preparation several notches. I make mine in the Insta Pot but even if I add gelatin it’s still not thick enough. I poured my 2 litres of yogurt into this product, left it in the fridge over night and in the morning it was perfection. Smooth creamy tangy yogurt with whey by product. Easy to clean, too. Apart from the filter the rest is plastic so it feels a bit pricey for a plastic bowl and rubber top. Even so, I am truly glad I splurged for this. As someone else wrote, I can’t believe I lived without it. Very simple concept but it sure works great.