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Here are the ingredients.
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I used 3 bags of Morinaga brand gelatin that comes in individually wrapped 5g bags meant for 250 ml of liquid.
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When using another brand of gelatin, make sure to have enough gelatin for 750 ml.
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Slice off the stems of the strawberries and rinse well.
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Drain thoroughly.
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Blend in a mixer or a food processor to make a puree.
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Now add the yogurt and sugar, then continue to blend.
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Transfer into a large bowl and add the lemon juice.
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Warm the milk in a pan until it's about 80C.
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Add the gelatin and dissolve completely.
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Stir the mixture in the bowl gently while gradually adding the milk mixture.
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Flower cake pan, ring pan, square pan, pudding cups, jello cups, or dessert cups - rinse whatever container you are using in water.
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Pour the jello mixture into the pan and chill in the fridge.
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In a bowl or a pan prepare hot water and soak the jello container in it to slightly warm the outsides.
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Run your finger along the inside of the pan to remove the edges of the jello first, then cover the container with a serving dish.
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Hold it firmly with both hands and flip it over.
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Making sure the plate and the container is secure, shake it a couple of times to remove the jello onto the plate.
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Top with strawberries and fresh mint leaves (not listed in the ingredients) to serve.
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Here's how it looked like when I used a 45cm inner-radius ring pan which contains about 500ml.
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I used the leftover jello mix from making a ring-shaped jello in dessert cups.
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It's topped with strawberry sauce made from thinned strawberry jam.
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With this amount, you could make one large jello with the ring pan above and 3 dessert cups that hold 100ml each.
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How about making this dessert that's so rich in strawberries?
