Greek Yogurt & Curd Maker

Yogurt & Curd maker

1100 ml

10.8 cm * 17.6 cm * 9.0 cm

The yogurt filter strainer is perfect for making thick Greek yogurt, hung curd, and homemade cheese at home. Designed for effortless straining, it ensures a smooth and creamy texture every time.

🥣 How to Use a Greek Yogurt & Curd Maker (Apsara Kitchenware) 1. Prepare Milk Boil and then cool milk to lukewarm temperature (around 110°F or 43°C). Use full-fat milk for thicker results. 2. Add Starter Culture Add 1–2 tablespoons of plain curd or yogurt (with live cultures) to the milk. Mix thoroughly to evenly distribute the culture. 3. Pour into the Container Pour the cultured milk into the inner container of the yogurt maker (the one with the mesh). 4. Ferment Place the lid on. Leave it in a warm place for 6–10 hours, depending on your climate (longer in cooler environments). In summer, room temperature works well. In winter, place inside an oven (off) or use a yogurt maker with gentle heating. 5. Strain for Greek Yogurt (Optional) Once the yogurt sets, place the container in the refrigerator for 1–2 hours. The mesh strainer will drain excess whey, leaving behind thick, creamy Greek yogurt or hung curd in the upper section. Whey collects at the bottom — you can use it in smoothies or baking. 6. Serve & Store Scoop out the Greek yogurt from the top. Store in an airtight container for up to 5–7 days.

440 gram

Acrylic jar with id & steel mesh

Use fresh milk and clean utensils. Don’t disturb the yogurt while it’s setting. For extra thickness, strain longer (up to 24 hours in the fridge).

India