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. Updated 2/18/21.
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:
- No-rust stainless steel mesh
- Light-weight, especially for its size
- Balanced for easy handling
- Mesh so fine you don’t need cheesecloth for most applications
- Heavy-duty and heat-resistant plastic handles and frame
- 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
- Sturdy even when full of heavy food
- Easily holds two quarts of food
- Mesh is strong enough to withstand pressure while pushing food through it
- Metal rods surrounding mesh hold the sieve (and food) away from the bottom of the sink or pan you have under it
- 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:
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).
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.
Strain homemade chicken stock.
Remove small seeds from berries for jellies, jams, ice cream, smoothies, etc.
Strain grounds from iced coffee base.
(I use Pioneer Woman’s recipe.)
Remove lumps from your gravy, pudding, or cooked ice cream base.
Make ricotta cheese at home.
If you are a Greek yogurt maker, use the leftover whey to make ricotta cheese.
Use as a colander.
Ever tried to wash an entire bag of spinach in a small grocery store strainer?
A kitchen secret for my yogurt-making friends:
Wet the strainer before you start.
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.
What else would you like to read about making yogurt?
- How To Strain Yogurt the Easy Way
- Seven Reasons I Keep Exam Gloves in My Kitchen
- Homemade Greek Yogurt
If you found this post helpful, sign up below for exclusive tips and updates in your inbox for FREE.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or email me: paula at saladinajar.com.
Thank you for visiting!