Instruction: Generate an answer to the question by utilizing the information contained in the document.

Input:
Question: Would a Gallon of milk/Yogurt fit in this in one shot?
Document: I make fermented drinks such as kefir, both water and milk, and beet kvass in one gallon containers. When I strain out the liquid for bottling, the solid foods come out with it. Previously, I used a collander and then a typical round strainer. This was particularly awkward when making beef or chicken broth in large canning kettles, which also has to be strained. This strainer is so great I can just pour the food into it and it holds about 2 quarts of foods.
This is nice considering that the screen must be at least seven inches tall.The only drawbacks to this are that it's not very multi-purpose; a cardinal sin for many dedicated kitchen-dwellers. It's also pretty large so it takes up most of an entire shelf in one of our cabinets. If storage space, money, or amount of use are a concern for you then this tool might not be a good fit.
It doesn't get all the grounds out, but it gets more than what I was previously doing, which was also wasting a lot more and producing a mess. This wastes nothing - the grounds are easy to save, I simply stir the milk which pushes it through the strainer, and it's easy to clean - rinse and brush with soapy water and hang it up to dry. I would get this again.
I bought this strainer because I make my own almond milk and was using a regular sieve and cheesecloth to strain the grounds. It would take 15-20 minutes per batch of manually squeezing and pressing to strain the grounds out of the milk, which would mean 45 minutes - 1 hour for 3 batches of just straining. Ain't nobody got time for that. I initially balked at the price, but eventually resigned myself to buying this after researching less expensive products.
There is way less than if I had tried to use a standard strainer or, really, any other method I've tried.My wife made some jam for the first time recently and we made use of both this chinois and thisHIC Brands that Cook Wooden Pestle for Chinois. That particular pestle fit really well with this chinois though I was a bit worried that a lot of poking might cause the pestle to break through the chinois' mesh which would be pretty terrible given how expensive chinois are.
I have been making yogurt at home for years but always had a hard time getting extra water off it (I don't use whole milk). This strainer makes this part of my process so much easier. Saves time too!
This is one solid piece of kitchen hardware. It took a while before I could get my self to pull the trigger on this; but now that I have it, there are no regrets. It's very solid, and the Exoglass is an impressively rugged material. The mesh on this works like magic. It has the ability to strain liquid very easily (with hardly any stirring) while catching the finest particulates. If there was a strainer on the space shuttle, this would be it.
I wanted one long time ago for my home made organic chicken broth but I was hesitant because of the price, but now that I am making my own Greek yogurt it pays by itself, it works as good as cheese clothe but the second one doesn't last for many uses.
This is the second Matfer strainer (chinois) I've purchased. This one was a gift for my daughter. I've had my original Matfer chinois for at least 10 years. I make a lot of stock (chicken, beef, vegetable, etc.) and more recently I've been using it to make Greek yogurt and ricotta cheese. There is not another strainer on the market that is equal in it's ability to separate solids from liquids as this product.
I bought this to use whem I am making Greek yogurt. It works fabulous and has really been a time saver. I would highly recommend this to use for this purpose. Also it has no metal on the rim so it will not be a problem with rusting.
Answer: We found that half a gallon of milk equates to enough yogurt to fill 3/4 of this.