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 was reading other reviews before buying and am commenting on my first experience with it.Nicely designed. Great mesh. If you have problems with your yogurt batch leaking through, try running your yogurt longer before going to this stage.I went to my desired consistency, draining my yogurt. It was in the fridge overnight. Lovely texture and great taste.When I took yogurt out of the screen, I put it into cold water right away and let it soak while I was fishing the yogurt and packing it into a jar. I had no problem cleaning it and had it done in less than a minute. The container is great.I find it sturdy and adequate in the way it is made. Just take care of it.I would highly recommend this product and if need be, would buy it again. It really made the process easier and with great results.

I was reluctant to purchase this strainer after reading a few reviews about it cracking or failing. However, I did buy it three months ago, and I have used it constantly since then. I like my yogurt rather tangy, so I let age in my Instant pot for about 24 hours. Then I strain it in my EuroCuisine strainer for at least 24 hours. This makes the best, creamiest yogurt imaginable -- almost like cream cheese.As for durability, I can't imagine how one could crack the outer bowl, probably rough handling. The strainer itself is fragile. That's the nature of the beast or it wouldn't be a strainer. Mine never goes in the dishwasher. I just rinse it with very hot tap water, and it cleans up nicely.I am grateful I purchased it, and it has made straining Greek yogurt so much easier.

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!

I used it twice to strain my home made yogurt. I made Greek style and cheese style yogurt. Whey drains away quickly and easily. Held up well. My short term overall experience says this is a keeper. My concern is that the container is made from ridged brittle plastic. I have had experiences with items made from this type of plastic that did not survive an accidental drop on hard surfaces.What I likeNice size, fits in refrigeratorNo hassle LidStrainer is some type of metal mesh and is easier to clean then plastic meshLid fits wellContainer and Lid Easy to clean.What I dislikePlastic container is hard, brittle type of plastic.Mesh strainer feels delicate to the touch.

Works very well and is easy to clean. Just make sure you spray it down right after making yogurt or the yogurt sticks to the fine mesh. Has held up great and I use it often. I’ll be buying a second one since it doesn’t quite hold all the yogurt made from a gallon of milk.

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