Hatrigo 2-Quart Inner Capacity Greek Yogurt Maker with Extra Fine Mesh Stainless Steel Strainer Basket, BPA-Free Greek Yogurt Strainer (12 x 8 x 6 in)

So, I finally got my hands on the Hatrigo 1-Gallon Greek Yogurt Maker with the fancy extra fine mesh stainless steel strainer. Let me tell you, it's definitely an upgrade from that other "Euro" brand I tried before this. This yogurt maker claims to TRANSFORM your plain yogurt into Greek yogurt, and boy, does it deliver. It can strain up to a full gallon of yogurt at once, which is perfect for me because I like to go big or go home when it comes to my yogurt-making adventures. The stainless steel mesh is the real star here. Forget about those cheap filters the other brand uses and tear too easily, this one's built to last "forever." Okay, maybe not forever, but you get the idea. It's food-safe and super fine, making my yogurt super-thick and creamy. No more running to the store for sour cream or cream cheese; this makes Greek yogurt thick enough to replace those (if you leave it in overnight.) Now, I gotta be honest, it's kinda big. Takes up a chunk of fridge space, but hey, it's worth it to get the job done in one go. Leave it in the fridge overnight, and voila! You've got the thickest Greek yogurt you could ask for. All in all, I'm pretty satisfied with this yogurt strainer. It does what it promises without any fuss, and it's a definite upgrade from my previous experience. If you're into making your own Greek yogurt, this Hatrigo thing is the way to go. Happy yogurt-ing!

There are two major selling points for using this gadget: 1. You save a LOT of money and reduce pastic waste if you eat a lot of greek yogurt. High quality greek yogurt is around 9 dollars for 48 ounces, and you can easily do that for about 3 dollars with this if you use walmart or target skim milk. 2. You can control thickness, to the point where it resembles cream cheese if you'd like. You can also get weird and try greek goat yogurt or other types of milks. It's also not horribly hard to clean with a scrub brush or dishwasher. If you decide to use a dishwasher, make sure you use a scent-free detergent or else your yogurt will taste like lemon soap. I go through about 3 or 4 gallons of milk per week, which translates to about 20 dollars of weekly savings, and 4 plastic buckets that avoid the landfill or recycling bin. If you are on a low fat, high protein diet where you need to eat a lot of high quality proteins, you need this. It'll pay for itself in less than a month. Oh, and get the bigger one. It takes up a lot of space in the fridge, but you can filter more yogurt in less time.

Big batch yogurt strainer that really does the trick! Easy to use and clean. Can also be used for other big batch cooking prep.

I LOVE using my Instant Pot for yogurt, and it worked well with my strainer over a bowl, with several layers of coffee filters. But for the time it takes to watch the boiling and cooling temps*, the I.P. could absolutely do a gallon of milk for the same work. (Had been using a 1/2 gallon.) But my strainer fit the 1/2 gallon perfectly, and no more. Enter the Hatrigo 1-Gallon Greek Yogurt Strainer. It takes up less room in my fridge than the bowl I was using, and the oblong shape with straight sides contributes to that. The flat top with the cover allows other items in the fridge to be set on top of it if needed. It PERFECTLY fits 1 GALLON + 1 QUART of boiled/cooled/"cooked" for 8 hours yogurt, and strains out lots of whey to make thick, creamy, mild, delicious Greek yogurt. So now, I have erased my previous review, where I said it did not all come out in one piece, and was hard to clean. I HAVE NOW MASTERED THE PROCESS for easy release and cleanup! 1) *A digital kitchen thermometer is a must! The temps needed for boiling and cooling are quite specific, and the thermometer can alarm you when it hits the temps set. So much easier, accurate, and much less having to keep checking. 2) Boil some water, and pour over your clean IP inner pot, and your tools that you will use later. 3) Pour 1 Gallon, or 1 Gallon + 1 Quart into the sanitized Instant Pot. Press "Yogurt", and press again for "Boil". That usually brings it to around 165 degrees on mine, so then I put it on "Sanitize" for ONLY A FEW MINUTES to bring it up to 180 degrees. You want 180, and no more than 200 degrees. 4) Remove inner pot, and let cool to 105 to 114 degrees. I always shoot for 111 to 112 degrees. Use your digital thermometer. Watch CLOSELY as it is approaching your goal, as it can take a while at first, and then goes fast under 120. 5) Mix no more than 1/4 cup starter, using plain Greek yogurt, with a cup or 2 of the cooled milk. Pour that into the big pot, and mix well. (If you were doing only a 1/2 gallon, use 2T.) 6) Cover, and place into refrigerator for 8-12 hours. This is the step that changed my outcome for the better. 7) Spoon and pour into your Hatrigo strainer, and return to fridge for 12 hours, or once you think the majority of the whey has drained down. 8) Now you are ready to use the blue lid to flip the whole inner strainer onto a surface (I use a cutting board), and spoon it into jars. 9) Pour the whey into a container, and use in smoothies or baking. For smoothies, you can also freeze whey in ice cube trays for easy frozen portions. 10) Wash the strainer immediately, under running water, and it will clean easily. If scraping sides, be very careful to not use too much pressure that might push out the screening. In one photo, you can see some of the yogurt came through the strainer. After pouring off most of your whey, you can restrain that and get a bit more yogurt out of it. I love these Le Parfait 750ml (3/4's liter, or 25.36oz.) straight-sided mason jars pictured. The curved jar holds the same amount. The photos here show how much yogurt and whey comes out of the gallon + 1 quart. We love adding vanilla, fruit, and a little bit of honey.

Excelente producto. Muy práctico, funcional y excelente calidad la malla.

The 2nd photo is putting the homemade Greek yogurt into the basket. You can see it is a bit runny. The 1st photo is just under the recommended 12 hr drain time in the fridge. Absolutely 💯 perfect & exactly what we were looking for!! I now can make "Skyr" at home for a FRACTION of the cost, control all the ingredients and it made my Icelandic 🇮🇸 husband very happy! It will be a weekly make in our house! Notes - this basket and container are very large - definitely double check the size as you need to plan for it to be in the fridge for 6 - 12 hours. - The basket is excellent, sturdy and well built. We found it so,do much easier than fiddling around with cheesecloth. I would love to buy the next size down as well if it ever becomes available. - if you use half a 4l jug of milk, be aware thar draining your yogurt like this will decrease your yield as it becomes super thick. 2 Liters 3% Milk equaled approx 650ml when done, as opposed to leaving your Greek yogurt runner with a higher yield. You just have to remember to eat less of the thick yogurt as it is much higher protein content and higher density. It's totally a preference for sure, but we definitely love this!! We make our own jelly and mix it with this and a little fresh fruit. Mindblowing - we will never go back!

المنتج رائع .. ولقد احببته كثرا فهو عملي ومريح وسهل الاستخدام والتنظيف

Bought this to strain cream cheese & yoghurt - works a treat. Lots have complained that its difficult to clean afterwards. Use SPC (Sodium Percarbonate) more often used as a brewing equipment sanitiser, its also the active ingredient in Oxywhite. Empty your cream cheese/yoghurt. Rinse off the surplus. Add around half a cup of SPC, to the container, and put it in the sink. Place the basket inside then top up with hot water - the basket floats a little so weigh it down - I used the beater off my food mixer. It will froth up a lot so leave the lid off. Leave for a couple of hours or overnight. Rinse & your done!!

Excelente producto funciona muy bien y me encanta su gran capacidad