| 摘要 |
Yoghourt-straining pot. There is no need for the yoghourt to be decanted, because curdling and straining are effected into the same pot which endows the yoghourt with its traditional aspect. The yoghourt curdles in a traditional way into the appropriate pot provided with openings or fissures which are open at its bottom or sides. The yoghourt, after the required straining period, is ready to be consumed. |
