Greek Yogurt Strainer
Prepare Greek yogurt quickly and easily with this fine-mesh strainer from Eurocuisine. To transform up to 2 quarts of homemade or store bought yogurt into thick, creamy Greek yogurt, simply drain yogurt in the strainer until a desired consistency is reached, typically 1 to 3 hours.
Greek yogurt can be used to make healthy dips and spreads, delicious Tzatziki, low-calorie salad topping, delicious sweet berry desserts and much more. A wonderful recipe booklet is included with this strainer.
- 9" wide x 5" high
- BPA free plastic container and fine-mesh strainer
- Sealed plastic container prevents odor transfer and provides convenient storage
- Transform up to 2 quarts of yogurt
- Simple instructions and recipes included
- Use with store bought or home made yogurt
- Sanitize before use
- Wash in hot soapy water after use
- Dishwasher safe top rack
- Q & A
- Related Recipes
Love the Greek Yogurt Strainer
The strainer mechanism is quite finely constructed, but durable within reason. It easily handled yogurt and ricotta straining; in fact, I returned some whey into the ricotta which was quite dry. A simple, finely tuned device I treasure.
I love the yogurt strainer. So easy. I have made yogurt for years and strained it in coffee filters a pint at a time. I can strain 4 pints at a time now. The hint if turning it out of the strainer over a plate is easy. I wash it right away and it is ready for the next time.
One of my favorite things!
This makes straining yogurt so easy and cleanup is a breeze. I also have one I use to strain coldbrew coffee as well!
I love this item. I actually own 2. It made a huge difference for making and straining my yogurt and some goat cheese. I found for my house and all its animals that straining with cheesecloth would never be sanitary lol this does the trick. Works perfectly and having 2 means I can do several batches at a time.
Greek Yogurt Strainer
So convenient to use and easy to clean up, the Greek Yogurt Strainer saves me a lot of time on yogurt-making day (roughly every 10 days). I use the whey to make bread dough, placed in refrigerator for slow rise, and baked the next day—win-win!