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)

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.

This holds a full gallon of yogurt comfortably. I've read a lot of reviews and Hatrigo must have listened. My lid is more like a harder rubber and a softer plastic as it is very pliable and I dont feel it will break easily, even after being in the fridge. The strainer mesh is very fine, the handles are on the side for easy pick up. I have had no yogurt seep through the mesh or the holes in the center black part. It works flawlessly. If you make yogurt and like ot turn it to greek and you make 1 gallon batches at a time, this is a must. it fits on the shelf in the fridge nicely. For those who say its hard to clean, I remove my yogurt from this after about 12 hours and transfer containers. if I let it sit in there and use the strainer as the container, I feel it strains out too much and the yogurt is more like paste. 12 hours is tops for me. I do highly recommend this and dare I say a must if you do your own yogurt for ease of cleaning and ease of use from start to finish

The media could not be loaded. I’m a big fan of Greek yogurt, but I hate how expensive and wasteful it is to buy it from the store. That’s why I decided to invest in the Hatrigo 1-Gallon Greek Yogurt Maker1. It’s a genius device that lets you make your own Greek yogurt at home with just some regular yogurt and milk. No need for fancy machines or electricity, just a sturdy stainless steel strainer and a large container.The process is simple: you just pour your yogurt and milk into the strainer, cover it with the lid, and let it sit in the fridge for a few hours or overnight. The whey will drain out and leave you with thick and creamy Greek yogurt that you can enjoy as it is or flavor it with your favorite toppings. You can also use the whey for baking, smoothies, or feeding your plants.The best part is that you can make up to 1 gallon of Greek yogurt at a time, which saves you money and reduces plastic waste. The strainer is easy to clean and dishwasher safe, and the container is BPA-free and leak-proof. The strainer also has an extra fine mesh that prevents any yogurt from escaping.The only downside is that you need a lot of fridge space to store this giant yogurt maker. It’s not exactly compact or discreet, so be prepared to rearrange your fridge or get some weird looks from your family or guests. But hey, it’s worth it for the delicious homemade Greek yogurt that you can enjoy anytime.If you’re looking for a way to make your own Greek yogurt at home without any hassle, I highly recommend the Hatrigo 1-Gallon Greek Yogurt Maker1. It’s easy to use, easy to clean, and easy to love. It’s the best thing that ever happened to my breakfast…and lunch…and dinner…and snacks.