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Product Review (submitted on January 15, 2013):
I love this strainer. It holds up to half a gallon of yogurt at a time, comes with its own lid. We make yogurt weekly using fresh milk from our cow share program. We follow the basic recipe, including heating the milk up to 182 degrees, then letting the temp fall to about 110 degrees before adding culture. When the yogurt is done, we refrigerate it, usually overnight, then put all of it into the Greek Yogurt Maker. We have drained yogurt anywhere from 3 to 24 hours. At 24 hours it is like a thick cream, better than ice cream. We usually eat it with a little maple syrup and/or some fruit or fruit jam. Best thing is, we are both lactose intolerant, but the drained off whey contains most of the remaining lactose, so we can eat yogurt without GI issues. Love this kitchen tool!
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