12 Reasons Why I Love My Matfer Bouillon Strainer and a Kitchen Secret

Home » 12 Reasons Why I Love My Matfer Bouillon Strainer and a Kitchen Secret

Sneak Preview: Here are 12 reasons I love my Matfer bouillon strainer and 7 ideas for ways you can use it. Don’t miss the tip for using it to strain yogurt.


I have recommended the Matfer Bouillon Strainer in the past, but some of you are still unbelievers. Yes, it’s a bit expensive, and it can be challenging to store. But all is forgiven when you use it.

In my kitchen tools Hall of Fame, this Matfer 17360 Exoglass Bouillon Strainer ranks right up there with my Kitchen Aid mixer, Zojirushi bread machine, Reynolds Handi-Vac, and a Pyrex 2-quart batter bowl.

Google this particular strainer, and you will find various sources from Amazon to restaurant supply houses with prices ranging from $75-100+. Before you faint and click away, give me a minute to show you why I’m in love.

Why I love my Matfer bouillon strainer:

  1. No-rust stainless steel mesh
  2. Light-weight, especially for its size
  3. Balanced for easy handling
  4. Mesh so fine you don’t need cheesecloth for most applications
  5. Dishwasher-safe
  6. Heavy-duty and heat-resistant plastic handles and frame
  7. Two hooks opposite the long handle make it easy to hang on the edge of a large bowl or pan or even a small sink
  8. Sturdy even when full of heavy food
  9. Easily holds two quarts of food
  10. Mesh is strong enough to withstand pressure while pushing food through it
  11. Metal rods surrounding mesh hold the sieve (and food) away from the bottom of the sink or pan you have under it
  12. The conical shape takes advantage of gravity to strain the food faster and more evenly which is especially important to yogurt and cheesemakers

7 ways to use a bouillon strainer:

1. Strain regular yogurt to make Greek yogurt.

In the past, I have encouraged Greek yogurt makers to buy this beautiful strainer to save time and aggravation when straining yogurt because no cheesecloth is needed (unless your yogurt is too thin).

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Sometimes beginners are unconvinced they need a quality (read expensive) strainer for this one purpose. Admittedly, there are many cheaper strainers on the market. Some will work, but I have seen none that surpass this one in terms of handling, durability, and size (will easily hold 2 quarts of yogurt).

If you are addicted to making your own Greek yogurt, I can’t tell you how much you will enjoy this strainer.

whey and strainer
Look, Ma! No cheesecloth!
yogurt crash course signup

2. Strain homemade chicken stock.

The fine-mesh sieve works so well it will even strain pepper out of your bouillon.

3. Remove small seeds from berries for jellies, jams, ice cream, smoothies, etc.

The mesh is strong enough for you to press the fruity pulp through it.

4. Strain grounds from iced coffee base.

(I use Pioneer Woman’s recipe.)

making iced coffee

 5. Remove lumps from your gravy, pudding, or cooked ice cream base.

How to remove the lumps from your gravy

6. Make ricotta cheese at home.

If you are a Greek yogurt maker, use the leftover whey to make ricotta cheese.

draining ricotta cheese

7. Use as a colander.

Ever tried to wash an entire bag of spinach in a small grocery store strainer?

clean and drain spinach

📌Kitchen secret📌 for my yogurt-making friends:

Wet the strainer before you start.

wetting strainer so it works better to strain yogurt

The tension in the microscopic holes created by the water helps to catch the solids when straining yogurt to remove the whey.

May I also remind you to gently place your yogurt by spoonfuls into the sieve instead of dumping the whole batch in all at once. The force may cause you to lose some solids in the beginning.

P.S. This is not a sponsored post. I just love this strainer and wanted to tell you about it.

What else would you like to read about making yogurt?

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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  1. I was just reading back through your blog earlier today about straining yogurt and was getting tempted by this strainer! I’ve just been making my yogurt in an old Salton yogurt maker with the glass jars and not straining it, but have been thinking about how nice it would be to have thicker yogurt for cooking and especially for tzatziki. I’m still not quite sure I’m up for the price of this one, but maybe I’ll have to put it on my Christmas list!

  2. Impressive tool, indeed. I didn’t know I needed this, but now realize I do! Thanks–

  3. I’ve put this on my Amazon wish list. Maybe I’ll be lucky enough for somebody to get the hint! 🙂

  4. Good tips! Sounds like this may be perfect the next time you do a giveaway!

  5. I have one very similar I picked up from a restaurant supply for around 70. The thing to realize though is a very fine mesh “regular” strainer at a place like Bed Bath and Beyond is closer to $40 (the smaller the mesh, the more expensive) and it is about 1/3 the size! This one holds the whole quart of yogurt, pot of broth, etc! Neat idea for the spinach, though!! I hadn’t thought to use it for my veggie washing! Thanks!!!

  6. I bought this strainer some time ago and love it. I’ve used it to drain yogurt, strain broth, etc. I found last fall that it did a wonderful job of draining the extra water out of pumpkin (pie, not jack-o-lantern, pumpkin) that I’d cooked and put through a food mill. I think fresh pumpkin tastes much better than canned, but if it’s watery, it does NOT make good pie filling or pudding. I give the strainer two thumbs up.

  7. I have been making Greek yogurt for a year based on your video and recipe . Have spent the last few days studying various chinois strainers on the internet trying to decide which to buy. Thanks to your most recent post, I’m going to spring for the Matfer. Thank you!

  8. Stephanie says:

    Thank you so much for this! I purchased one a few weeks ago for yogurt and broth, but wanted to return it because my yogurt fell through it! Your tip for wetting it first and spooning it in worked! Thank you so much for saving me from returning it!!! I would have never known! Any tips for broth? It didn’t make mine clear

    1. Hi Stephanie,
      Glad the tips helped. Not so sure about the broth. Not really an expert on that. I am just happy to have homemade broth–clear or not doesn’t really matter to me. 🙂

  9. Hi Paula, I’ve been making Greek Yogurt since landing on your website….it’s fantastic. I have one question though, about how long does the yogurt stay fresh in the refrigerator (without freezing it) having used skim milk to make it? Thank you

  10. Any idea on where to find a larger one of these fine mesh strainers? I typically make yogurt using a gallon of milk at a time so I need a 4 or 5 quart strainer.


    1. Maurice, I also make yogurt a gallon at a time. I now use the method described here.

  11. Any recommendations for a brand and size of wooden pestle for use with my 8″?

    1. Hi WR,

      I don’t have one myself but I need one. When I find one I like, I will post it here.

  12. Pingback: What Can I Use Instead Of A Chinois? – Ploverbirds.com
  13. Caryn Hart says:

    I resisted buying a special tool for straining yogurt, but I bought this product: https://www.amazon.com/dp/B0091XNL0I?psc=1&ref=ppx_yo2ov_dt_b_product_details

    It is perfect if you are starting with 2 quarts of milk to make your yogurt. I discovered that it is easy to invert the mesh strainer part with the lid and the yogurt releases in one piece without any mess. It does require hand washing, but it doesn’t really take long to do that right after removing the yogurt from it.

    1. Thanks so much for sharing your experience with this special tool. I’m sure others will find it helpful.