Review on 🥛 Nut Milk and Greek Yogurt Maker - Long-lasting and Reusable Nut Milk Bag Substitute - High-Quality Stainless Steel Mesh - Ideal for Soy, Oat, Almond Milk - Versatile Food Strainer - (1 Quart Yogurt, 1.5 Quart Nut Milk) (A) by Natasha Boulden

So far this seems to be a great product! The little leaflet that came with it said it was designed by someone who actually made a lot of nut milk and you can tell by the well thought out design. I can't be the only person with the problem of the pulp poking out the seams of nut milk cartons(?). Not anymore with this filter! The sieve is very fine, much thinner than normal kitchen sieves. I also like that the handle of the jug is detachable and that all components can be easily folded and stored in a small space. The Slurry Stamping Tool works 1000X better than a silicone spatula. So far I've only used it to strain soy milk from my Joyoung soy milk maker as that's the milk I make most often. The milk seems to strain very well, with no discernible pulp. I also sometimes make peanut milk to change the flavor since almond milk makes me sick and other nut milks don't bother me. I also sometimes make small batches of coconut milk if needed in a specific recipe. I do both in my Vitamix, which seems to produce finer pulp than a soymilk maker. I'll update the review when the pulp comes out of the blender from the peanut or coconut mixture. Once strained, the pulp is easier to transfer to a freezer container (I freeze and then dehydrate when I have enough soy flour) or toss it in the trash (peanut and coconut pulp). Either way, it's easier than getting the pulp out of a bag of nut milk! It's also much easier to clean than a nut milk carton or standard larger mesh colander. The only thing that bothers me is that the pitcher is plastic. I understand that plastic is a durable and cheap material. They used #5 low-risk plastic (polypropylene), which is less likely to release dangerous levels of anything into food/beverages than other plastics. I'm not a total plastic denier and don't mind cold food/drinks having brief contact with plastic containers, but I do want to minimize the time that food/drinks are in contact with them. Personally, I'm more comfortable letting the soymilk cool completely first, as pouring boiling hot liquid into some plastic and still not letting the milk cool/sit in the plastic jug any longer than necessary doesn't seem like the best idea . . Letting it cool before straining the VS, like I've been doing for years, didn't seem to affect the flavor or texture of the soymilk. And if it's completely cool before straining, I can immediately pour it into a glass for the fridge after straining, so the total contact time with a plastic jug is very little. This adds a step to making the soy yogurt and tofu as I have to reheat the milk after sieving. I might end up looking for a large glass container or large measuring cup that will fit a hot milk strainer in when I need it.