1. As long as it is spontaneous yogurt and the coagulation state after fermentation is normal, you can use this filter without adding auxiliary tools such as gauze. For example, if you are filtering Greek yogurt or if the milk is too thin, you can put a layer of gauze on it.

2. The filtration is completed under refrigerated conditions, within 48 hours. The longer the time, the more solid it will be. You can try it multiple times to choose the taste you like with the filtration time.

3. After the yogurt is fermented, do not stir it before pouring it into the filter. Pour it slowly into the filter. There may be a small amount of leakage at first, which is normal. It will generally stabilize after a few minutes.

4. After the yogurt is poured into the filter, all or most of it leaks out directly, indicating that the stirring is too much or the coagulation factor is not enough. Such yogurt can still be eaten or used as culture, but it can no longer be filtered.

5. Thin milk products such as yoghurt and lactic acid bacteria cannot filter whey, so please do not use them.