Greek Yogurt Maker

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$25.00
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Greek Yogurt Maker

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Now you can prepare Greek yogurt dishes quickly and easily! This unique strainer kit which is BPA Free transforms up to 2 quarts of ordinary homemade yogurt or store bought yogurt into thick, creamy Greek yogurt in a matter of hours – all inside your refrigerator. Enjoy healthy dips and spreads, delicious Tzatziki, salad dressing, or delicious sweet berry desserts! Recipe book included.


Product Features:

  • Transform up to 2qt of plain yogurt into Greek Yogurt
  • For Making Greek Yogurt or Lebneh (yogurt cheese)
  • BPA Free
  • Simple instructions and recipes for using yogurt cheese included
  • Can be used with store bought or home made yogurt

 

To make Greek Yogurt, plain yogurt is placed in the top portion of the container and the whey is allowed to drain into the bottom portion yieling a thick Greek-style yogurt. If the yogurt is allowed to strain for an extended period, Lebneh (yogurt cheese) can be made. Please note, this product does not provide a heat source. The yogurt must be fully cultured prior to being placed in the straining container.

Questions on Greek Yogurt Maker

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  • From lindap at 2/25/13 10:00 AM
    • What is the yield of 2 qts. of Greek yogurt after it has been strained?
    • The yield depends on the length of time you strain the yogurt. The manufacturer recommends from 3-18 hours of straining. Longer straining times will remove more whey and yield less finished yogurt.
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  • From Raybert at 2/22/13 6:53 PM
    • I plan on using the device to make kefir, but I am concerned about the material used for the screen.

      Is it metal?

      If it is plastic, how well does it stand up to cleaning?

      Thank you,

      Raybert.
    • The Greek Yogurt Maker is plastic and nylon. It is meant to be hand washed, as it not dishwasher safe. It rinses clean easily with hot water.
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  • From shelley at 2/20/13 2:55 PM
    • i make homemade yogurt. Would the yogurt go into the greek maker after the incubation or after i refrigerate my yogurt? The part you eat is the part that has been strained??? is there anything to do with the other part?
    • Typically you would refrigerate your yogurt, remove a portion to start the next batch if it's a reculturable yogurt, and then strain it. Yes, you eat the thickened portion. The liquid whey that's strained off can be used for many purposes. Please see the following article:
      http://www.culturesforhealth.com/ways-to-use-whey/
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  • From Kat at 1/15/13 7:46 AM
    • Would this work with non dairy yogurts? They are so much thinner than regular yogurt almost like Kefir consistency. I am allergic to the commonly used thickeners so can't use those to thicken it.
    • The strainer works beautifully with kefir, it should work just as well with a thin yogurt.
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Customer Reviews

Great Product Review by Cara
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Price
Value
This is simple to use and works exactly as it is supposed to. I had fantastic results the first use, thick & creamy greek yogurt, couldn't be more happy with it.

Also use the left over whey it neatly collects to make bread, love this product! (Posted on April 16, 2013)
For the very best thick Greek yogurt! Review by Michele
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Value
Quality
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! (Posted on January 15, 2013)

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