Why I Love My Matfer Bouillon Strainer and a Tip You Don’t Want To Miss

Fine-Mesh Strainer

This strainer is one of my favorite kitchen tools and worth every penny.

I have recommended this wonderful strainer in the past, but some of you are still unbelievers. Yes, it’s a bit expensive and can be challenging to store, but all is forgiven when you actually 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.

  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. Conical shape takes advantage of gravity to strain the food faster and more evenly which is especially important to yogurt and cheese makers

So how do I use my strainer? Let me count the ways.

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.

Uses for Fine-Mesh Sieve

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.

Uses for Fine-Mesh Sieve

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

4. Strain grounds from iced coffee base. (I use Pioneer Woman’s recipe for those who want to know.)

Uses for Fine-Mesh Sieve

Straining  cold-brewed iced coffee

5.  “Unlump” your gravy, pudding, or cooked ice cream base by pushing it through sieve.

Using a sieve to unlump your gravy or sauce

How to “unlump” your gravy

6. Making cheese at home.

homemade ricotta_-7.jpg

Draining whey from homemade ricotta cheese

7. Use as a colander. Ever tried to wash an entire bag of spinach in a small grocery store strainer?


Easily holds 6-ounce bag of spinach

And now, I have a tip for my yogurt-making friends.

Wet the strainer before you start.

fine-mesh strainer-

Get your strainer wet, then shake the excess moisture off before using.

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.


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{ 13 comments… read them below or add one }

maurice July 24, 2016 at 12:28 pm

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.



Paula July 26, 2016 at 5:39 pm

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


Mal December 6, 2013 at 5:14 am

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 December 6, 2013 at 5:11 am

Hi Paula,


Stephanie October 7, 2013 at 1:36 pm

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 October 7, 2013 at 3:48 pm

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. 🙂


Caroline September 28, 2013 at 9:34 am

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!


Helen August 14, 2013 at 5:44 pm

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.


Lisa August 14, 2013 at 11:25 am

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!!!


Susie August 12, 2013 at 11:47 am

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


Bettys August 11, 2013 at 10:40 pm

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


bonnie August 11, 2013 at 10:27 pm

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


Gina August 10, 2013 at 9:11 pm

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!


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