Euro Cuisine GY50 Greek Yogurt Maker with Ultra Fine Mesh Strainer Basket, BPA Free, Patented Greek Yogurt Strainer for Homemade Greek Yogurt (White)

This product is outstanding!! I make my own yogurt and bought two of them in February 2024 and have used them 3 times a week for the past year and they work fabulously. They strain the whey beautifully -- I put it on my plants -- and they're easy to clean, but you have to be gentle when cleaning. I didn't expect them to hold up under this much use but they've exceeded my expectations. Very well done.

This makes the whole process of making yogurt so much easier! No trying to fine cheese cloth or anything. Works beautifully. Captures the whey for use later. Easy cleanup. Worth every penny

Me ha servido bastante, como consejo,cuando viertan el yogurt háganlo muy despacio o sobre una cuchara grande para que no cayga de golpe. Le cabe una buena cantidad y sale un yogurt espesito delicioso

Para fazer iogurte grego, possível fazer mais de 1,5L. Tampa com boa vedação.

This is a simple yet very effective design. The three parts fit together well and it turns regular yogurt into thick and creamy Greek type yogurt overnight. The mesh is fine enough to allow the whey to fall through cleanly so you end up with great yogurt and clean whey. The only thing I would have liked to see better made ir designed is how the mesh filter is housed in its frame. The difference in thickness between frame and mesh makes it difficult to really clean well without ripping the mesh; you really need to pay attention and use a very light touch. The top takes a bit of convincing to fit to close. That aside, a great purchase that is worth its price for home yogurt makers.

The mesh does seem a bit flimsy but just follow the instructions and not put in the dishwasher, or use a metal spoon. Use a silicon spatula and you’ll be fine. After about 12 hours in the fridge I had about a cup or almost a cup full of liquid whey from half my homemade yogurt. Now my yogurt is strained and thicker.I’m really happy with the size as I’m pretty sure all of my 2L of milk I used in the instant pot would have fit into the strainer.It’s easy to clean as a have a tap which has a spray setting.Obviously could be cheaper in my opinion but worth the money in the end if you can afford it.

Funziona bene, no do ' 5 stelle, perché è arrivato rotto, anche se non è una rottura invalidante(la retina del filtro è staccata su un settore in alto, speriamo che non si rompa di più) e poi non è molto6a buon mercato, ma qui probabilmente incidono le tasse doganali. Con l'occasione chiedo ad Amazon se magari potremo ordinare un nuovo filtro, grazie

Da es noch keinerlei deutsche Bewertungen gibt, will ich hier mal eine Lanze für diesen Cuisine JoghurtMaker brechen. Man kann ihn wunderbar verwenden um 2 Litern selbstgemachten Joghurt über Nacht in der Kühlung abtropfen zu lassen, und es bleiben dann in dem Sieb noch 1 Liter sehr standfester Joghurt übrig, das Sieb ist nach dem abtropfen halbvoll und die abgetropfte Molke von ca. 1 Liter hat problemlos unter dem Sieb Platz, man könnte sicher nochmal 1/2 Liter mehr Joghurt bereiten, etwas Platz wäre schon noch vorhandenEs handelt sich nicht um einen Jogurtbereiter, sondern es ist ein sehr feines Sieb mit großem Auffangbehälter, in dem aus einem auf natürliche Weise ohne Hilfsmittel selber hergestelltem Naturjoghurt, (Rezept und DIY folgt), einen sehr standfesten Jogurt bereiten kann, wie der typisch griechische Joghurt.Wenn die Milch, die man also zur Joghurtbereitung verwendet, 3,8% Fettgehalt hatte, dann wird sich der Fettgehalt nach dem Abtropfen in dem CuisineJoghurtMaker also etwa auf über 7,5% verdoppelt haben. Man kann aber auch sehr leicht den beim griechischen Joghurt üblichen 10%-igen Fettanteil erreichen, wenn man zu den 2 Litern erwärmter Frischmilch, die man mit 1 Becher Naturjoghurt verrührt, noch 1 oder 2 Becher a 200 ml Sahne zugibt, dann wird es ein sehr sahniger griechischer Joghurt werden! Man stellt diese Mischung mit Joghurtkulturen angeimpfter Milch in einer verschlossenen Schüssel dann einfach gut 12 Stunden gut warm, damit sich die Joghurtkukturen möglichst häufig teilen und fleißig vermehren.Man braucht also gar nicht unbedingt einen elektrischen Joghurtbereiter, sondern man könnte auch einfach nur den Backofen auf 30 Grad anlassen, ... bei den alten Ofen mit Glühbirnen hat der Ofen bereits nach ca. 1 Stunde 30 Grad erreicht und diese Temperatur auch so gehalten, wenn man einfach nur das Licht im Garraum eingeschaltet hatte,... dies wäre also auch eine Möglichkeit, aber nicht sehr viel wärmer, da sonst die Joghurtkulturen bei zu viel Hitze auch kaputt gehen können, und sich dann nicht mehr teilen.Man kann die Milchschüssel aber auch einfach auf die Heizung oder die Gastherme oder Fußbodenheizung stellen, oder man wickelt die Schüssel in eine Bettheizdecke die auf kleinster Stufe an ist, oder man stellt sie in ein Wasserbett, Möglichkeiten gibt es da Dutzende,...ja ich habe auch eine Freundin, die füllt einfach knapp 40 Grad warmes Wasser in eine Styroporbox, die sie mit einer großen Plastikfolie ausgelegt hat, damit das Wasser eben nicht raus kann, ... in dieses warme Wasser stellt sie ihre Schüssel mit der Joghurtmilch, verschließt die Box mit dem Styropordeckel, und läßt dies dann gut 12 Std stehen,,.. es sind auch schon einmal 24 Std geworden, aber der Joghurt war immer noch wunderbar.Nachdem also das Warmstellen irgendwie geklappt hat, ist der sogenannte normale Naturjoghurt ja eigentlich bereits fertig, er ist also bereits fest geworden,... aber wenn man ihn jetzt gut mit Früchten verrührt, wird er doch wieder ziemlich flüssig werden, ca. etwas dicker wie ein Trinkjoghurt, weil er eben keine Stabilisatoren oder Bindemittel oder anderes künstliches Zeug enthält,... was ja auch gut ist!Daher füllt man nun den fertigen Joghurt, so wie er ist, wenn man ihn von seinem warmen Platz geholt hat, direkt in den Cuisine Joghurtbreiter in das Sieb, das in der Schüssel hängt, verschließt ihn mit dem Deckel und stellt den dann alles zum abtropfen über Nacht in die Kühlung.Anbei das Foto nach 14 Stunden abtropfen, es befinden sich unter dem Sieb ca. 1 L Molke. Diese ist in der Kühlung gut 3 Monate haltbar und unglaublich vielseitig in der Anwendung! (Molke (Whey) ist unglaublich gesund und vielseitig! Man kann sich leckere Süßmolkedrinks mit Früchten herstellen, Molke als Schüttwasser beim Brot backen, Molke ist prima für die Haut bei Ekzemen, und es gibt noch so unglaublich viele Anwendungen, ... also bloß nicht wegwerfen sondern in einer Flasche aufheben!Wem annähernd 8-10% Fett des griechischen Joghurts dann doch etwas zuviel Fett ist, kann natürlich auch nur 1,5%-ige Milch zum Joghurt bereiten verwenden, es funktioniert erstaunlicherweise genauso gut, das auf meinem Foto war der Versuch mit der 1,5 H-Milch und kann bestätigen, dass der Joghurt keinesfalls trocken oder sauer schmeckt, sondern trotzdem unglaublich cremig ist und sogar leicht rahmig schmeckt! Ich genieße ihn daher immer natur, oder gebe mir ein paar Rosinen hinein, die ich vom fertigen Ansatz meines Wasserkefirs am Ende immer übrig habe, hinein, gebe 1 TL Ahornsirup drüber und weil ich etwas Crunch liebe, gebe ich eine Handvoll ungezuckerte Maisflocken dazu, wie es auf einem meiner Fotos zu sehen ist - und schon nach einer kleinen Portion von nur 150 g Joghurt ist man dann wirklich sehr gut gesättigt! Ich liebe es!

We are a Turkish-American family, meaning that kids and I eat plain yogurt with pretty much everything. Actually if yogurt had not existed, we would be hungry, worse exposed to malnutrition. I started making yogurt in large quantities at home, since we consume so much yogurt and I am not a millionaire to afford gallons of yogurt.If you are looking for a tool to make strained yogurt process easier, this tool is indispensable. Here are why's you should buy this, now:1. Compared to other "non-industrial" ways of straining yogurt, this strainer massively easier, cleaner, and faster than anything you can come up with. Personally, I tried everything and every method had its big shortcomings. Cheesecloth is messy, wasteful, and time-consuming, especially when you are trying to make strained yogurt in large quantities. Metal strainers are never fine enough, and because of packing on top, yogurt never strains evenly.2. Build quality is perfect enough for the job. However, this is NOT an industrial grade strainer. You are paying $15 not $150. Yes, be gentle with the mesh and even with the acrylic. As a matter of fact, this is not a bad thing at all. Do not use scalding hot water to wash the mesh, the whey collector, and the lid. Air dry the mesh ASAP to prevent bacterial buildup by just waving it in the air (ha!). If you are not used to be nice with your tools do not buy this strainer it at all because this is not a sledgehammer.Again, be nice to this yogurt strainer, and it will be nice to you in return by making you amazingly creamy strained yogurt.Cultural Subnote to Bother: And as you'll notice, I do not call strained yogurt, "greek yogurt," which is another cultural misnomer since yogurt or strained yogurt is not originated from Greece and consumed in larger quantities in other countries from Bulgaria to Lebanon, specifically in Turkey. It's just strained yogurt.

OH MY Gosh this is a great product. I have read the negative reviews and it is almost like we have different items.. We run a community house and we are fermenting foods especially yogurt and kefir ...for health and to save money. The GY50 works better than regular strainers and you can store the yogurt after you have strained it in it very easily. We tried several strainers and colandars with a variety of things in them. We work with DV victims, combat veterans, the homeless etc...many people come to us in poor health and we teach cooking and techniques for a healthy lifestyle on a low income using organic and whole foods. Making yogurt is definitely part of this process. Real Homemade Greek Yogurt is as Good or Better than store bought with no extra additives or thickeners. You can get an amazing product and it is alot cheaper which is important if you are low income and using food stamps or supplies from the food bank. We really wish Organic whole food was available to everyone. We think it would cut medical bills for the country in a big way. For us this is a health investment.We looked at many heating yogurt machines but due to volume we make on a weekly basis decided to keep our method going, which is basically to do a gallon batch each time. We use a pressure cooker to heat/cool down milk, We then put culture in and put in quart mason jars, we are moving to two quart jars purchased from Amazon.Com because they fit inside the Pressure Cooker when we are fermenting. Please note the cooker is not on heat. We just add warm water and and close the lid... and then ferment over night in the pressure cooker, then pour into Euro Cuisine CY50 Greek Yogurt Maker....this item is actually NOT a yogurt maker from the perspective that it does not ferment the yogurt, it is a full size (2) quart strainer. It is sort of like a giant coffee strainer. It holds the large size of "Nancy's Honey Cultured Yogurt" perfectly. You get several cups of whey out of it. We turn our whey into lemonade and other drinks for people to consume for the culture and health benefits which include ulcers and gasteric problems. We ferment our own yogurt as well as use Nancy's as a backup because we eat so much weekly. It is really a shame so many Americans suffer from stomach and gut problems including surgeries when they can eat their medicine and enjoy it! We tried other methods to strain yogurt but decided on this product because of the cost and the fact we do not like to strain products into paper towels or coffee filters. It is easy to clean to but we keep adding yogurt to it and putting it back in the fridge! Some of the reviews say this product is fragile. I have not experienced this. It might be because we use plastic utensils and avoid metal because with Kefir fermentation metal can change the flavor. When you first put in the yogurt it can be runny. We spoon it in and then just pour on top when we get to the bottom of our quart and two quart jars. It sets up in a few hours but if you like it extra firm let it set up overnight. Using cream or 1/2 and 1/2 during fermentation is absolutely divine. The Euro Cuisine GY50 Maker Works great either straining yogurt you just made or prepared yogurt into creamy Greek Style yogurt. We are making yogurt cheese as we speak. You just let it drain a litte bit longer. We would definitely purchase this item again. We plan on having fermenting parties to teach others how to do this. Amazon is a great place to get supplies and the prices seem to be the best. We know down the road we will want another one. Even the die hard, "I don't eat yogurt" change their minds after eating homemade Greek Yogurt. We are not kidding...it is really amazing stuff. We are plugging Nancy's Cultured products as a prepared yogurt to use because of the volume but there are many others that simply cost more. Either way it is much cheaper to make Greek Yogurt from scratch or straining your own. We paid for this Amazon purchase in in 4 cultured batches.www.harmonyhealingheartservices.org