The strainer measures 20x10 inches and fits most colanders. It also has a fine mesh that's perfect for straining out all the liquid from your yogurt. Step 2. Place strainer over bowl making sure there is enough space in bottom of bowl to contain dripping liquid. Technically, when your milk reaches 180 degrees, you can cool it immediately, but by holding the milk steady at this temperature for an extended period, you are allowing the natural sugars in it to begin to caramelize. Yogurt starter – for your first batch, use a single-serve container of store-bought plain yogurt. Be sure it has live cultures.

The proper cleaning technique for a yogurt maker depends on the machine. With electric yogurt makers, you’ll remove the glass or plastic containers from the appliance, washing them separately. These are often are dishwasher-safe, but read the instruction manual to be sure. To clean the machine itself, unplug it and allow it to cool completely. Then, wipe down the inside and outside with a damp cloth or sponge. Never let any electrical parts get submerged in water. I also use this if I want to use the yogurt in a recipe but don’t want to have that much whey. It works! Once you have decided whether you’re using a basic strainer lined with cheesecloth method, OR the pro yogurt strainer method, it’s pretty simple from here on out.Making the yogurt is also mess free because there’s no need to strain yogurt through a cheesecloth or use lots of different ingredients. If you don’t want to pay the exorbitant prices for Greek yogurt, all you have to do is get regular yogurt and place it in your KitchenWize device. As far as simplicity goes, this device certainly has that in spades. On the other hand, the yogurt pouch is easy to clean and reuse, presumably hundreds of times. How to clean the pouch: These containers are interesting because there’s a whole built-in system to strain your yogurt and you don’t have to think of a system to strain your container with the bowls that you currently have.

Manual machines are low-cost and easy to use with an insulated container. You can make curd even without electricity. It’s simple: if you want to make greek yogurt, you need to have a yogurt strainer. Why you need a yogurt strainer Yogurt: You’ll need some plain, unsweetened yogurt for this recipe. While you could definitely use flavored if you plan on discarding the whey, plain yogurt is the most versatile AND you can use the whey for cool fermentation projects like fermented lemonade, fermented bananas, or fermented apples.

Almost everyone loves a spoonful or three of tasty yogurt, and with Lakeland’s multi yogurt and soft cheese maker, it’s easy to whip up batch after batch of your fresh, creamy and nutritious favourites for your family at home. It is designed with a clever U bottom, making it easy to squeeze the curd and get every last bit out. As a result of the double reinforced stitched edge, the garment is more resistant to rips and tears, and the outward seam makes it much easier to clean. Homemade yogurt needs more care than any other food. You need to keep the temperature around 110 degrees F for fermenting it and maintain its constant temperature. Before straining, you should pour the yogurt into a strainer and keep it for from 1 to 8 hours. After that time, your curd is ready to be served. 03. What Happens When You Strain Yogurt? One downside to the YM80 is that there’s no auto shut-off feature, so you’ll have to make sure you’re nearby when your yogurt finishes to turn it off manually. If you like your yogurt extra creamy and indulgent then use whole milk, but if you prefer it lighter or are watching your waistline, semi-skimmed and skimmed milk will also produce delicious results, while still giving you the benefit of all that calcium richness and gut-friendly bacteria.