Review on Inkesky Tofu Water Extractor - Enhance Flavor by Draining Moisture from Firm Tofu by David Lesperance

So this is a bit off label but I got it to make yoghurt cheese. Yoghurt is eaten for lunch these days. It's cheap, easy and good for me. Good. That's cool. How is this related to the press? Well, last year my husband bought me an Instapot so I could make my own yogurt, and have you ever actually *made* yogurt? -the-last-week-and-OMFG-i-will-drown-in-everything-until-i-can-eat-it-all. So we started with the usual substitutes - sour cream, buttermilk, etc. In the end, that was all left over for all the excess cheese. So the batches of cheese aren't very big, but I make a lot of them and to be honest I'm tired of looking for jars to weigh him down. I chose this because the size shrinks quite a bit, so I needed something that could shrink as easily as it could expand, as well as changing tension as the process went on, and this design seemed to do the trick. . Luckily it is. Shells that catch part of the whey. It really makes life easier and works a lot better than just weights because I can get a much firmer texture now. Many Thanks.