Thick and luxurious! Testing this Greek Yogurt Strainer on a batch of homemade yoghurt.
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- Опубліковано 22 січ 2025
- There's one good reason that makes this the best greek yogurt strainer you can buy. Have a watch and let me know if you agree!
Link to buy the strainer on Amazon:
geni.us/ETkBtC
Link to buy the yogurt cultures I used to make this fantastic batch:
geni.us/97ydV
Heads up! Links provided or mentioned in this video are affiliate links, I will earn a small commission, but only if you make a purchase using them. No extra charges are incurred by you. Thank you!
Mesen Yogurt Strainer, 1100 ML Cheese Yogurt Maker with a Fine Mesh BPA-Free, Food Strainer Reusable Kitchen Tools Household Homemade Washable with Lid for Making Thick Yoghurt Soybean Milk B0CHMC7JQM
how many liters can be put in 1 container
Can it be used to strain coconut milk
@@CivilApps interesting! I haven’t used it that way, but I don’t see why not and I’m definitely going to give it a try
Please let me know if it works. If yes, I will buy one as I want to use coconut milk in place of animal milk
@@CivilApps will do!
@@IannovichThank you so much
what is the capacity
it's about a quart.
The white silicone sealing hole on the lid do I remove it or leave it alone?
@@truly5821 you can leave it alone. I usually do. It pops up to ventilate and I _think_ that’s supposed to help it drain faster, but it seems plenty fast enough for me.
Do kefir yoghurt eaters lose any of the benefits with not having the whey as its drained off?
I personally don't use the whey.
I don’t use it much either. Sometimes I’ll save it for smoothies (ironically those smoothies often have the yoghurt in them!). My dog enjoys it as well, so sometimes I’ll let him have some. I’ve read that it’s as good for them as for us.
@Iannovich I just thought as you make yogurt you might know if it's still beneficial without the whey in it.
This yogurt is very thick how would I get it less thicker? Is this Kefir?
If you're using a strainer like this, you could just not let it strain for as long. I like it super thick. I started doing it that way when I was making a lot of Tzatziki and the extra thickness helped combat the moisture of the cucumbers. I ended up developing a taste (so to speak) for it to be super thick. If your're making the yogurt from scratch, you could heat it for less time and that should keep it from getting too thick. Thanks for watching!
Does it matter if the whey goes / ends up over the mesh as it drains?
It will continue to drain from higher up, but when it does get close to the bottom of the strainer, I'll dump out the accumulated whey. I don't think it will reabsorb if it actually makes it up and over it, but just in case.
Do I drain the grains off first? Then put it in the compartment to drain the whey.
I don't think it's strictly necessary. I've tried both ways and I don't think I've seen a difference. I do hold some back before straining most of the time, but I've also used the strained yoghurt as well. I've meant do do some actual a/b testing to see if there's a real difference, but I haven't made that happen yet.
@Iannovich good to know, thank you
What culture do you actually use? The link doesn't direct to anything other than a bunch of different yogurt cultures.
That's weird! Sorry for the trouble. The link seems to be working for me. geni.us/97ydV.
This one might work better amzn.to/3T8ALgw
It's the Cultures For Health Greek Yogurt Starter. This last time I made it I kept the milk at temperature for 15 minutes before letting it cool and it was the best batch yet! Hope those help.