Matfer Bourgeat Professional Bouillon Strainer/Chinois with Exoglass Handle and Fine Steel Mesh Sieve

I purchased this a year ago, and continue to be entirely satisfied with it. Using it has made stock making go much faster - the straining part was always the biggest hassle and time drain - so I make my own stock more often now. Cleanup is also much easier than with the multiple strainers and layers of cheese cloth I used to use to end up with this same quality of filtration. If you chill the broth to below 40 degrees F in an ice and salt bath before the final straining into a container, it will end up straining away most of the fat as well, so no need to do an extra step for fat separation. I use a 17 cup Snapware storage container, so that's just over a gallon of stock each time. If you're considering buying one of these, you probably already make your own stock regularly or you would be thinking about spending this much money on a tool like this. If you can afford this item, go ahead and get it. It's expensive, but it really does make a difference. It is large, but that is part of what makes it work so quickly and well. You can pour quickly, straining from one pot to another without any concern about splashing over the edge of, or over-filling, a too-small strainer.

I use this at least once a week. I use this mainly for straining homemade yogurt and occasionally chicken bone broth. This is a very fine strainer. Very little yogurt strains through with the whey. I turn one gallon of milk into yogurt. It takes filling this strainer up twice for the entire batch. I usually let it strain 1/4 of the way down which takes about 45-60 minutes if the yogurt is straight out of the warming oven. This produces approx 2.5-3 quarts of yogurt. Reducing it too much produces dry thick yogurt. Straining bone broth is a breeze. It ensures all small bones are caught. Its large enough to strain the bones from a whole chicken. Pros: -it's large, thus reducing your straining time -dishwasher safe -handles high heat well -sturdy - the wires that protect the strainer work well Cons: -It's large. It may be difficult to store depending on your kitchen. - the size makes it really hard to strain by hanging in even a large stockpot. It does stand and lean while straining ok though. It can be difficult to clean the fine mesh. I use a sink sprayer and then put it in the dishwasher. -the price is a bit high Overall this is a great purchase and I am extremely pleased with the product. I can't imagine making yogurt without it.

I’ve used these in professional kitchens and I decided to replace my 30 year old chinois that has a tendency to rust because, while the mesh is amazing, the frame is made of reactive metal. This exoglass is fabulous. If you’re looking for a chinois like we’d use at high end restaurants, this is the one. The mesh is extra fine and the cage both protects the mesh and allows the chinois to rest on the lip of a bain marie without the strained liquid running down the sides of the container. Also, professional trick: get a 2 oz ladle instead of the wooden pestle. First, you can use a 2 oz ladle elsewhere. Second, the bowl of the ladle fits the bottom of the chinois perfectly. Just grab the handle and move it up and down to help pass the liquid through the mesh.

I make fermented drinks such as kefir, both water and milk, and beet kvass in one gallon containers. When I strain out the liquid for bottling, the solid foods come out with it. Previously, I used a collander and then a typical round strainer. This was particularly awkward when making beef or chicken broth in large canning kettles, which also has to be strained. This strainer is so great I can just pour the food into it and it holds about 2 quarts of foods. Now, straining is one step rather than three. It is also fine enough that I can put yogurt into it and it will strain the whey! I would otherwise have to use a cheese cloth. Even though it is expensive, this strainer it is worth it. It is also very sturdy and will probably last for my lifetime. I don't even have to worry about hot liquids, the materials are impervious to heat. I use it almost every day.

After so many people writing how large it is, I was surprised by what I consider a medium size, for making sauces and stock it could well be a bit larger in my opinion. Nevertheless, it is well made, stable, good quality and the size will also do fine, so I'm glad I bought it.

J'ai longtemps hésité à acheter ce chinois étamine car c'est un sacré budget, mais je ne le regrette pas! Après avoir utilisé pendant des mois un tissu étamine, je filtre enfin mes jus, sauces, bouillons en quelques instants! L'objet est un peu encombrant pour un particulier mais la finesse du résultat en vaut vraiment la peine. Le nettoyage est très facile que ce soit à la main ou au lave vaisselle. Il a été spécialement conçu pour qu'aucune zone ne retienne des aliments, ce qui est un atout pour l'hygiène et le nettoyage.

do the job

I use it for mainly for straining home made stock . Easy to clean and I like the size for when I do big batches of stock. It’s well made and no regrets buying it.

If you’re buying this then you already know what it is. Excellent quality: used for years in a professional capacity. It will not disappoint and will facilitate silky smooth and clear stock/sauces used on its own or lined with muslin cloth.