Hatrigo 2-Quart Inner Capacity Greek Yogurt Maker with Extra Fine Mesh Stainless Steel Strainer Basket, BPA-Free Greek Yogurt Strainer (12 x 8 x 6 in)

What does it try my hand at making yogurt and this was fantastic! I literally just dumped my instant pot into the container, shoved it in the fridge, and forgot about it for 2 days. Made the best yogurt I've ever had.I found it very easy to clean. My Greek yogurt was fairly thick so it all came out, and I kind of just soaked it for a few minutes and soap and water, wiped it down, rinse it out, and let it dry.

I LOVE using my Instant Pot for yogurt, and it worked well with my strainer over a bowl, with several layers of coffee filters. But for the time it takes to watch the boiling and cooling temps*, the I.P. could absolutely do a gallon of milk for the same work. (Had been using a 1/2 gallon.) But my strainer fit the 1/2 gallon perfectly, and no more. Enter the Hatrigo 1-Gallon Greek Yogurt Strainer. It takes up less room in my fridge than the bowl I was using, and the oblong shape with straight sides contributes to that. The flat top with the cover allows other items in the fridge to be set on top of it if needed. It PERFECTLY fits 1 GALLON + 1 QUART of boiled/cooled/"cooked" for 8 hours yogurt, and strains out lots of whey to make thick, creamy, mild, delicious Greek yogurt. So now, I have erased my previous review, where I said it did not all come out in one piece, and was hard to clean. I HAVE NOW MASTERED THE PROCESS for easy release and cleanup! 1) *A digital kitchen thermometer is a must! The temps needed for boiling and cooling are quite specific, and the thermometer can alarm you when it hits the temps set. So much easier, accurate, and much less having to keep checking. 2) Boil some water, and pour over your clean IP inner pot, and your tools that you will use later. 3) Pour 1 Gallon, or 1 Gallon + 1 Quart into the sanitized Instant Pot. Press "Yogurt", and press again for "Boil". That usually brings it to around 165 degrees on mine, so then I put it on "Sanitize" for ONLY A FEW MINUTES to bring it up to 180 degrees. You want 180, and no more than 200 degrees. 4) Remove inner pot, and let cool to 105 to 114 degrees. I always shoot for 111 to 112 degrees. Use your digital thermometer. Watch CLOSELY as it is approaching your goal, as it can take a while at first, and then goes fast under 120. 5) Mix no more than 1/4 cup starter, using plain Greek yogurt, with a cup or 2 of the cooled milk. Pour that into the big pot, and mix well. (If you were doing only a 1/2 gallon, use 2T.) 6) Cover, and place into refrigerator for 8-12 hours. This is the step that changed my outcome for the better. 7) Spoon and pour into your Hatrigo strainer, and return to fridge for 12 hours, or once you think the majority of the whey has drained down. 8) Now you are ready to use the blue lid to flip the whole inner strainer onto a surface (I use a cutting board), and spoon it into jars. 9) Pour the whey into a container, and use in smoothies or baking. For smoothies, you can also freeze whey in ice cube trays for easy frozen portions. 10) Wash the strainer immediately, under running water, and it will clean easily. If scraping sides, be very careful to not use too much pressure that might push out the screening. In one photo, you can see some of the yogurt came through the strainer. After pouring off most of your whey, you can restrain that and get a bit more yogurt out of it.I love these Le Parfait 750ml (3/4's liter, or 25.36oz.) straight-sided mason jars pictured. The curved jar holds the same amount. The photos here show how much yogurt and whey comes out of the gallon + 1 quart. We love adding vanilla, fruit, and a little bit of honey.

When I decided to start making yogurt again after a decades-long hiatus, I ran across this strainer. It was a painful decision - after all, what if I make a couple of batches and decide to go back to store-bought?At any rate, it was well worth it. I've probably made more than 35 gallon batches so far, and this is a huge step toward making things easier. (The other major one is using an instant pot for both pasteurization and fermentation.)HINT: I've seen some good suggestions about how to use the whey. My favorite use is in my own whole grain pumpkin pancake recipe. Using whey instead of water or milk gives the pancakes a hint of sourdough-like taste that is very nice, and of course it boosts the protein level.YOGURT HINT: Besides L. Bulgaricus and S. Thermophilus, I bought a bottle of L. Plantarum probiotic capsules and added the contents of one capsule to the other bacteria for my starter. Plantarum digests galactose, which complements the bacteria digesting the lactose, resulting in a true low carb yogurt. I add a little liquid stevia to the mix (w/vanilla and butternut extracts) to get a fantastic flavor that is just mildly tart. My favorite "fruit on the bottom" mix (5 oz glass jars) is just enough wild blueberries to hide the bottom of the jar and a spoonful each of ground flaxseed and hemp hearts, then fill with yogurt.

This is the perfect size for making yogurt. I was going to buy two more, but for some reason, they now only have 1/2 gallons. I bought one, but it is not good enough. I'm giving it to a coworker who wants to try making their own homemade yogurt.I do hope they bring the gallon size back. I really want to make larger batches, but I will only do so with a larger strainer.

Love this, it works great. I typically make 2 gallons of yogurt at a time, and it holds all of it just fine. It would be a 5 star review if it was dishwasher safe.

I purchased both the 1 gallon and 2 quart yogurt strainer. I made 2 quarts of yogurt so I tried the 2 quart size at first but I stopped filling it after 1 quart because it was going to be too close to the top.So I decided to keep the 1 gallon size and return the 2 quart.I prefer the 1 gallon size in case I make a bigger batch and the larger strainer leaves room to stir the yogurt to strain better.This is so much easier that using nut milk bags or coffee filters with sieve.I’m not a fan of the center piece. I would prefer it to be one large opening so that I could put heavy cans on top to strain more whey.But I love the large capacity of this yogurt strainer.