Euro Cuisine GY60 Greek Yogurt Maker With Stainless Steel Strainer

Vale cada tustão! Recomendo

El costo del producto fue muy bueno, estaba cerca del precio de la versión que tiene malla de plástico.El material es de buena calidad, tanto la malla como el recipiente. Y este es muy sencillo de limpiar y secar.La capacidad del refractario es amplia, le caben poco más de dos litros.La malla permite bien filtrar el yogurt sin que se escurra todo, eso sí, sí la tanda de yogurt quedó muy liquida, sí se filtra algo de yogurt, pero esto se detiene cuando se asienta la parte más sólida de la tanda.La consistencia y cremosidad del yogurt depende en buena medida del yogurt de base, aún así el producto que se obtiene es de buena calidad y una consistencia muy cremosa.En mi caso de 1.8 l de yogurt obtengo cerca o poco menos de 1 l de yogurt griego. Por lo que generalmente hago dos tandas, una que se va para el yogurt griego (la más grande) u otra para el yogurt normal.Al final estoy satisfecho con el producto. Ahora toca esperar a ver si la malla se queda firme y no se despega, lo que también sí pongo dependerá de cosas como la presión que se haga al lavar.

In spite of the present covid situation my order arrived Mar. 1, way ahead of the estimated arrival. Used it several times already and as always my yogurt turns out perfectly "Greeky" I want it to be.One caveat, transferring the yogurt from the strainer takes an extra effort especially if you drained it for more than 12 hours. However I rated it excellent for ease of washing and prompt delivery.

The Euro Cuisine Greek Yogurt Maker is everything it's advertised to be. The device is well-made, easy to use and easy to clean. Perfect for 2L of yoghurt made in my 3L Instant Pot Duo Nova.

Easy to use but the flavour of the yoghurt depends on how long it takes to make the yoghurt . The product is very easy to clean

So I bought this to use with my Instapot for making greek yogurt. This device works very well as long as your yogurt has a good consistency. If it is too liquid, it will strain though more than if you had used cheesecloth. The basket is a plastic frame but the mesh is fine stainless steel. It is very easy to clean by just giving it a spray with water.In the end I have stopped using it because it is a 2L capacity and I am now doing 4L batches which are easier in the instapot. I started with 2L batches but buy my milk in 4L so it is easier to just do one large batch. I just use a regular large capacity kitchen strainer and put 2 layers of cheesecloth. When finished straining I just peel off the yogurt then rinse the cheesecloth under running water to get big chunks of yogurt off and then swish around and squeeze with soapy water in a bowl. Hang to dry and it is ready to reuse.For those interested here is my yogurt recipe.1 - Get good milk. The best was 3.8% organic whole milk but at 7.6% fat after making it into Greek yogurt my arteries were at risk.I tried with 1% milk but found the final product to be lacking. In the end I have settled on 2% milk which finishes around 4% fat when straining to make Greek yogurt.In your Instapot add 2 cups of water, put a 2 cup measuring cup and a tablespoon on the rack inside the pot and pressure cook high for 4 min then to a 10 min warm slow release. This sterilizes everything.Remove the rack, the measuring cup and the tablespoon. Try not to touch anything but the handle of the cup and the very end of the spoon.Add your 2-4L of milk to the Instapot and using the yogurt option set it to boil. 2L takes about 30 min. 4L about 45-60 min.Once boiled, remove the pot and put it in a large bowl filled with cold water. Use the table spoon to skim off any "skin" on top of the milk and discard. Then stir the milk until the temperature drops to around 110F or 44C (I use a instant read thermometer). This takes about 6min of stirring. When you reach the temp remove the bowl from the cold water bath. And pour or transfer with the table spoon about 1/2 to 1 cup of warm milk into the measuring cup. Then add you live culture yogurt to the warm milk in the measuring cup. I use Dannon Oikos greek yogurt (vanilla flavor as it is the cheapest here). For 2L I use about 50g or 2 heaping tablespoons. For 4L I use about 100g or 4 heaping tablespoons. MIX the yogurt and milk well until there are no chunks and it is fully liquid otherwise your yogurt will not work as well.Then slowly pour this yogurt culture into the main bowl stirring constantly then place the bowl into your instapot.Set the valve to open and then start the yogurt setting.For 2L I do about 10h30min to 11h. For 4L I do 12h30min to 13h. Generally overnight.When time is up take out the bowl, cover with saran wrap and place in the fridge to cool. I generally do this in the morning then leave until evening.Then strain in the fridge either in the Euro Cuisine or in a regular strainer with 2 layers of cheesecloth. I leave it overnight for between 10-12 hrs. This gives me a nice thick greek yogurt consistancy around or a bit thicker than sour cream.Makes about 2L of greek yogurt that I apportion into small pyrex containers with silicon lids and get about 12-14 servings from the original 4L. Before eating I add a bit of jam or maple syrup to give just a bit of sweetness.Fantastic yogurt for under $4/2L.