Greek Yogurt Maker Yogurt Filter Stainless Steel Strainer Whey Separation Tools Cheese Moisture Seperator Kitchen Accessories

Capacity:
Small:he entire tank has a capacity of 1100ml, with 600ml of the inner tank capacity of the filter screen. The actual effective filtration

BIG:The entire tank has a capacity of 1800ml, with 1000ml of the inner tank capacity of the filter screen. The actual effective filtration
Specifications
Name: Yogurt Filter
Material: AS+PET+304 Stainless Steel
Usage: Suitable for yogurt filtration and whey separation
Size: 10.8x9x17.6cm

Feature
100% brand new and high quality
304 steel filter is rust-proof and corrosion-resistant/small holes and fine filtration for thorough filtration/covered design prevents dust and odor/top ventilation hole opens and closes for ventilation
H​OW TO USE
Filtration is done under refrigeration conditions within 48 hours. The longer the time, the more solidified it is. The length of time depends on personal taste.

1.Pour in regular yogurt
2.Cover and place in refrigerator
3.Take out and use
Frequently Asked Questions and Solutions
​1. As long as it is spontaneous yogurt, the coagulation state after fermentation is normal, you can use this filter. No auxiliary tools such as gauze are needed. For example, if you filter Greek yogurt or the milk is too thin, you can put a layer of gauze.
2. Filtration is done under refrigeration conditions within 48 hours. The longer the time, the more solidified it will be. You can try multiple times to choose the taste of the filtration time you like.
3. After the yogurt is fermented, do not stir it before pouring it into the filter. Pour it slowly into the filter. A small amount may leak out at the beginning, which is normal and will generally stabilize after a few minutes.
4. After pouring the yogurt into the filter, all or most of it leaks out, which means it has been stirred too much or is not coagulated enough. Such yogurt can still be eaten or used as a culture medium, but it cannot be filtered anymore.
5. Flavored yogurt, lactic acid bacteria and other thin dairy products cannot filter whey, so please do not use it.
Frequently Asked Questions and Solutions
1. As long as it is spontaneous yogurt, the coagulation state after fermentation is normal, you can use this filter. No auxiliary tools such as gauze are needed. For example, if you filter Greek yogurt or the milk is too thin, you can put a layer of gauze.
2. Filtration is done under refrigeration conditions within 48 hours. The longer the time, the more solidified it will be. You can try multiple times to choose the taste of the filtration time you like.
3. After the yogurt is fermented, do not stir it before pouring it into the filter. Pour it slowly into the filter. A small amount may leak out at the beginning, which is normal and will generally stabilize after a few minutes.
4. After pouring the yogurt into the filter, all or most of it leaks out, which means it has been stirred too much or is not coagulated enough. Such yogurt can still be eaten or used as a culture medium, but it cannot be filtered anymore.
5. Yogurt, lactic acid bacteria and other thin dairy products cannot filter whey, so please do not use them.