1.5L Multiple Usage Food Strainer Reusable Nut Milk Bag Alternative Fine Mesh Soy Milk Filter Juice and Soy Milk Filter Cup Set for Home Kitchen (Brush in Random Color)

Tried other strainers and had to resort to coffee filters to strain yogurt. No need now with this strainer. Don’t know what the bits and pieces that come with it are for, however. No leaflet.

It does what it says. I’ve only used it twice. It’s not for large quantities but perfect for me. I didn’t think it would filter the whey as my yoghurt was Greek consistency. I left it filtering in fridge overnight and it was perfect for me as I like it thick . I make 2 pints at a time . This would be the maximum amount you could filter.

For some time now I've been looking at different ways of making my own almond milk. I've tried several brands of nut milk makers and strainers etc. I bought this the other day and am really wish I had tried this sooner. Just hope the filter is durable and lasts as not sure if you can just purchase the filter part. I would recommend this product for nut milks and yoghurt straining too.

If you already have a blender, this is all you need. Soak almonds over night in cold water, empty the the water and place in blender with fresh water ( amount of water and almonds depends on taste ) add dates without pip for sweetness ( if you wish ) then simple empty in dish. So quick and absolutely brilliant product. I wish I bought it earlier. Now I know exactly what I’m drinking. Definitely would recommend this product and easy to wash

I use this to make thick Greek yogurt with the natural yogurt my Ninja Instant pot makes. The whey in the bottom I use in smoothies so nothing is wasted

I’ve had this product for several years now and have used it almost non-stop. When my yoghurt has been prepared, I immediately put some aside in a sterile container as culture for the next batch. I then pour the rest into jars, fill up this strainer and pop them into the fridge. Personally, I like to leave the yoghurt 2 days before scooping it out of the top compartment. This makes it beautifully thick. I then pour another lot of yoghurt in and repeat the process. I only wash it up at the end, once all the Greek yoghurt has been prepared. Remember to boil your milk before making yoghurt, otherwise it will be slimy and pass straight through the straining mesh. Be gentle when washing the top part because my mesh has started to detach around the edges. I thought this would be terminal, but actually the holes plug very quickly with yoghurt and the contraption continues to work just fine. Much less mess than using bags or linen cloths etc. You can cover if you want, but I don’t bother. The evaporation of moisture just quickens the thickening process.Also, don’t bin your whey. It makes for a healthy drink, can be used as a water substitute in bread-making (particularly sourdough), can be turned into a very pleasant caramel, can be boiled up to make ricotta cheese and so on! It can also be used as culture for the next batch, but I like to take my culture immediately from the batch so as to minimise any chance of contamination.

Making my own yoghurt from pro biotic capsules this is a winner. Its quite big and very sturdy.I put a simple food back on top when I put it in the fridge and bobs your uncle. The next morning I have the best Greek yoghurt. Fits easily 1.5 litre. Basic but GOOD. I like this old school method. I don’t see how else you would do this. I don’t need to check it if it drains, I hardly use the stamper because it comes down easily. Usually I use the whey from each batch to make new yoghurt. You get he best.the probiotic I only use once in 3 months tbh. The whey is the secret. 3 tbsp whey in 1l milk will give you another litre yoghurt . Keep the whey refrigerated for 2 weeks. it’s a circle. From each strained yoghurt you get new fresh whey so you can keep on going basically. Fantastic. Thanks for this strainer. Really happy with it.