Yoshikawa Yogurt Maker Container

The container has a 1000ml capacity, which is ideal for straining a standard large tub of store-bought yogurt.

No, the fine stainless steel mesh is designed to strain the whey effectively on its own without requiring additional liners or filters.

For a standard Greek yogurt consistency, you typically need to strain it in the refrigerator for 3 to 6 hours. Leaving it overnight will result in a much thicker, cream cheese-like texture.

Yes, the polypropylene and stainless steel construction is durable and safe for dishwasher cleaning, though hand washing the fine mesh is recommended to ensure no residue remains.

Absolutely. Because the mesh is fine enough to separate the whey thoroughly, it is perfectly suited for making thicker spreads like labaneh or yogurt cheese.

The markings help you monitor how much whey has been removed, allowing you to gauge the thickness of your yogurt and replicate your preferred consistency in future batches.