Well Paula, you totally convinced me! I had been humming and hawing about making yogurt for months now, ONLY because I did not want to deal with the draining of it afterwards. After reading all your yogurt posts and amendments to draining preferences, I was convinced that this Kleynhuis strainer was made especially for me. I made my first batch of yogurt within an hour of receiving mine in the mail. Calcium - Both yogurts are considered a good source of calcium, but regular yogurt has 3 times more calcium than Greek yogurt, because the liquid that is strained out of Greek yogurt is high in calcium. We were always busy. Whether it was pressing apples for homemade cider or trudging through the early spring snows of upstate NY to tap trees for maple syrup, there were always chores with each new season.

To those who have already written to me suggestingcoffee filters: I assumed you were talking about the little ones I use every morning to make coffee. It would take me forever to strain a gallon of yogurt with that sizefilter. A word of warning: Manually squeezing the yogurt pouch will result in a slightly cloudy whey. I can live with it. 8. You can speed up the straining process with manual manipulation. The fermentation process helps preserve it, but yogurt—homemade or not—should always go in the refrigerator. A homemade batch will last for about two weeks in the fridge. Much like with milk, you should throw it out if it starts to smell or taste bad, or if it starts to change color or grow mold on top. If you plan to use yogurt as a starter for the next batch, it's best to do so within about a week as the live cultures become less active over time. But, if you haven’t bought a yogurt maker yet, it’s worth considering if this functionality makes sense to you.I’m constantly amazed at the number of foods that can be made easily at home that taste infinitely better than their store-bought counterparts.

On the other hand, the digital machine is expensive, such as a dash greek yogurt maker. If you want to save energy, you should use manual yogurt makers instead of digital ones. Material of Strainer: Then I had to rinse the cloth, squeeze it out, find a place to hang it to avoid mildew, wash it the following weekend (because I refuse to do laundry more than once a week), dry it, fold, and then iron it.WHEW!Making yogurt requires holding milk (dairy or plant-based) at a warm temperature for several hours. That doesn't need electricity—this simple yogurt maker is a glass jar that sits inside an insulated container. The low-tech (no-tech?) device sits on the counter for eight to 12 hours to put out a quart of yogurt at a time. You make yogurt by heating your milk, mixing it with starter, putting it in the glass jar, and then securing it in the stainless steel flask. This container in particular uses a fine mesh strainer so if you want to opt-out for a cheaper option just go with a regular fine mesh strainer.

Transfer plain, unsweetened yogurt to the cheesecloth-lined strainer until it is filled almost the edge. Lower-priced yogurt strainers may not be the best option since they would only last for a few months and you would have to buy another one. You should opt for a high-quality machine if you want it to last longer and be used multiple times.Therefore, you must look for the best greek yogurt maker. There are several things that you need to keep in mind before purchasing a yogurt strainer. Here are a few factors that you should remember: Type of Yogurt Machine: