The strainer is lined with at least 3 filters and placed over a bowl large enough to hold at least a cup of liquid without the bottom of the strainer touching the liquid. I tried the red bowl, but it was too big and the strainer kept falling down into the bowl. So I ended up using a different container.
This contraption is covered with plastic wrap and placed in the fridge for at least 11 hours, or until a cup of liquid collects. Supposedly, according to the internet you can make Greek yogurt this way if you leave it in the strainer for less time.
The Verdict: A very flexible base for a dip, when paired with roasted garlic it is extremely delicious--creamy, tart and sweet. I also made it with strawberry yogurt for a fruit dip! Be careful to get yogurt with no gelatin or modified food starches so that it will drain.