Why I Love the Matfer Bouillon Strainer (8 Reasons)
Sneak Preview: This Matfer bouillon strainer (also called a chinois) is one of the most-used tools in my kitchen—even with its price tag and storage challenges. Here’s why it earns its keep, plus seven practical ways I use it, including a yogurt-straining tip that changed how I make Greek yogurt.
I’ve recommended the Matfer bouillon strainer for years, and I still reach for it more than almost any other strainer in my kitchen. Yes, it’s larger than most and not exactly cheap—but once you use it, the design, balance, and fine mesh make the reasons obvious. It earns its keep every single time.
Why I Love My Matfer Bouillon Strainer
This is the strainer I reach for when I want speed, precision, and zero fuss—especially for yogurt and stock.
- Exceptionally fine mesh strains yogurt, stock, and sauces without cheesecloth in most cases
- Strong enough to press food through (berries, ricotta curds, ice cream bases) without warping
- Conical shape works with gravity, so liquids strain faster and more evenly
- Holds up to two quarts comfortably, making it ideal for yogurt makers and stock cooks
- Lightweight but sturdy, even when full of heavy foods
- Heat-resistant frame and handles, safe for hot stock and sauces
- Balanced design with dual hooks, so it rests securely on bowls, pots, or even a sink
- Elevated mesh base, which keeps food from sitting in liquid underneath
7 Ways To Use a Bouillon Strainer
1. Strain regular yogurt to make Greek yogurt.
The ultra-fine mesh eliminates the need for cheesecloth in most cases and comfortably holds a full two-quart batch.
2. Clarify homemade stock or broth
Removes herbs, bones, pepper, and fine sediment in one pass—no double straining required.
3. Remove seeds and skins from cooked fruit
Ideal for berries used in jams, jellies, ice cream bases, sauces, or purées.
4. Strain coffee grounds from cold-brew concentrate
Produces a clean, grit-free base without paper filters.
5. Smooth sauces, gravies, and custards
6. Drain ricotta or fresh cheese
Strong enough to handle curds and perfect for draining ricotta made from milk and yogurt whey.
7. Wash and drain delicate greens
Handles large volumes of spinach or herbs without crushing or losing leaves.
If you make yogurt regularly, this small detail makes a bigger difference than you might expect.
A Kitchen Secret for Yogurt Makers
Before you start straining yogurt, wet the strainer with water.
That thin film of moisture helps create surface tension in the ultra-fine mesh, which encourages the solids to stay put while the whey drains away more efficiently.
For best results, add the yogurt gradually by spoonfuls instead of dumping it all in at once. A sudden rush of liquid can push fine solids through the mesh at the beginning.
It’s a small step, but it makes the straining process faster, cleaner, and more consistent—especially with freshly made yogurt.
Final Thoughts
I’ve used this bouillon strainer for years, and it’s one of those tools I reach for without thinking because it simply works. Yes, it takes up a bit of space, and yes, it costs more than most strainers—but when you strain yogurt without cheesecloth or pour clear stock in one pass, the value becomes obvious. In a kitchen full of gadgets, this one has earned its place.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
P.S. This is not a sponsored post. I love this strainer and wanted to tell you about it.
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.
Thanks so much for sharing your experience with this special tool. I’m sure others will find it helpful.
Any recommendations for a brand and size of wooden pestle for use with my 8″?
Hi WR,
I don’t have one myself but I need one. When I find one I like, I will post it here.
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!
Maurice, I also make yogurt a gallon at a time. I now use the method described here.
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
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
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. 🙂
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!
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.
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!!!
Good tips! Sounds like this may be perfect the next time you do a giveaway!
I’ve put this on my Amazon wish list. Maybe I’ll be lucky enough for somebody to get the hint! 🙂
Impressive tool, indeed. I didn’t know I needed this, but now realize I do! Thanks–
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!