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Why I Love My Matfer Bouillon Strainer and Another Kitchen Secret

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.

MATFER BOUILLON STRAINER

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 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

How I use my strainer

#1

Strain 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).

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!

#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

Making cheese at home

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

A 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 at one time. The force of pouring it all at once 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.

Click here to get a FREE printable cheat-sheet for making Greek yogurt when you sign up for my FREE 6-day email course: “How To Make the Yogurt of Your Dreams.

What else would you like to read about making yogurt?


If you have a question or problem you need help with, please write it in the comment section below so I can respond back. You can also email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

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WR Franz

Friday 7th of December 2018

Any recommendations for a brand and size of wooden pestle for use with my 8"?

Paula

Saturday 8th of December 2018

Hi WR,

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

maurice

Sunday 24th of July 2016

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.

Thanks!

Paula

Tuesday 26th of July 2016

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

Mal

Friday 6th of December 2013

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

Mal

Friday 6th of December 2013

Hi Paula,

Stephanie

Monday 7th of October 2013

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

Paula

Monday 7th of October 2013

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. :-)