Randy Chandler
Cheesecloth is a versatile kitchen tool with a wide range of uses beyond cheesemaking. Its gauze-like fabric, made from woven cotton, is designed to separate liquids from solids. In the kitchen, cheesecloth can be used for straining soups, stocks, and broths, as well as making yogurt, labneh, and cheese. It is also useful for bundling herbs and spices to add flavour to dishes, straining coffee and tea, and even covering food to protect it from bugs during outdoor dining. In the garden, cheesecloth can be draped over plants to protect them from heat and pests while allowing air circulation. Its lightweight and breathable properties make it ideal for various culinary and gardening applications.
| Characteristics | Values |
|---|---|
| Traditional use | Making cheese |
| Fabric type | Lightweight cotton |
| Fabric features | Loosely or tightly woven, gauze-like, with tiny holes |
| Function | Draining liquid from solids |
| Kitchen uses | Straining soups, stocks, broths, yogurt, coffee, tea, jam, almond milk, custards, and homemade stock; removing seeds from jellies; straining out curds from yogurt; making tofu, ghee, and Greek yogurt; bundling herbs and seasonings into a bouquet garni or spice sachet; wrapping meat; straining cooking fats; keeping food moist; straining vermouth, wine, vinegar, oils, and milk; feeding fruitcakes; making Coeur à la Crème; curing egg yolks; printmaking |
| Garden uses | Drape over plants to protect them from heat, lower temperature, and block sunlight; protecting plants from pests; protecting cucumbers from groundhogs |
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What You'll Learn
Straining soups, stocks, and broths
Cheesecloth is an excellent tool to strain soups, stocks, and broths and keep them clear and free of sediment. It is also useful for making infusions and keeping spices, roots, and botanicals in place while they steep in liquids.
To strain your stock, you can use a fine-mesh sieve or strainer, or a colander lined with cheesecloth. First, remove the large bits using a colander, then use a fine-mesh sieve, and finish off with another pass through the sieve lined with cheesecloth. You can also use a little pressure on the cheesecloth to get the liquid out faster. Place the strainer over a large pot in the sink, and put your pot of stock next to it. Then, slowly pour the stock through the filter, or scoop it out with a ladle and strain it. You can also use a chinois, a conical strainer, for this purpose.
If you don't have a cheesecloth, you can use a coffee filter, which is also designed to remove tiny particles and create a clear liquid. However, the straining process will be slower, and you will have to pour the liquid slowly.
Another method to strain stock is to freeze it and then let it defrost through cheesecloth. This will leave a gelatin net that holds the proteins and other large contaminants. However, this method also leaves the gelatin behind, reducing the yield of your stock.
You can also clarify your stock by straining the meat, vegetables, and herbs of your recipe through a colander or sieve lined with two layers of 100% cotton cheesecloth. Then, make an egg white and water mixture, and stir it into the hot, strained stock before boiling it.
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Making cheese
Ingredients and Equipment
You will need milk (raw, pasteurized, or lactose-free whole milk), an acidifying agent like lemon juice, vinegar, sour cream, or buttermilk, salt to taste, and a sweetener like honey (optional). Equipment-wise, you'll need a good-quality stockpot, preferably stainless steel, glass, or enamel-coated. You will also require a cheesecloth (preferably butter muslin or Grade 90# cheesecloth), a colander, a large bowl, and a slotted spoon. A thermometer is useful but not necessary.
Heating the Milk
Pour the milk into the pot and heat it to a specific temperature, usually around 86°F to 195°F (just below boiling), depending on the recipe. Stir constantly to prevent the milk from scorching or burning at the bottom of the pot.
Curdling the Milk
Once the desired temperature is reached, add your chosen acidifying agent. This will cause the milk to curdle. You may need to wait for a few minutes. For vinegar, a common amount is 1/4 to 1/2 cup of vinegar for 1 liter of milk. For lemon juice, you may need the juice of up to 10 lemons for 4 liters of milk.
Draining and Separating Curds
Line a colander with a cheesecloth and place it over a large bowl. The bowl will collect the excess liquid, known as whey. Using a slotted spoon, gently transfer the curds from the pot to the cheesecloth-lined colander. Allow the whey to drain for about 30 minutes. You can adjust the draining time to achieve your desired consistency.
Salting and Flavoring
Gather the cheesecloth around the curds and gently squeeze out any remaining liquid. You can rinse the curds under cold water at this point. Open the cheesecloth and add salt to taste. You can also add other flavorings, such as pepper, jalapeños, or chives.
Storing
Finally, transfer the cheese to an airtight container and store it in the refrigerator. Fresh cheese should be consumed within a few days to a week, depending on the type.
Remember to boil and sterilize your cheesecloth before each use and wash it with unscented detergent afterward.
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Straining yogurt
Firstly, assemble your tools. You will need a colander or strainer, a medium bowl to rest the strainer in, kitchen twine or string, and a double layer of cheesecloth or a paper towel or coffee filter.
Next, place the colander over the bowl, ensuring there is enough space between the bottom of the colander and the bowl to catch the dripping liquid. Line the colander with the double layer of cheesecloth. If using a paper towel or coffee filter, cut the paper towel or filter to size.
Now, pour the yogurt into the cheesecloth. Cover with plastic wrap and place in the refrigerator. The yogurt will need to be left for several hours, or overnight, depending on how thick you want it. The longer it is left, the thicker it will become. You can also add a weight on top of the cheesecloth to speed up the process.
Finally, remove the yogurt from the strainer once it has reached your desired consistency. The leftover liquid is called whey and can be saved and used as a milk substitute in baked goods or to add nutrition to smoothies and protein shakes.
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Wrapping food
Cheesecloth is a food preparation tool made of woven cotton cloth. Its open-weave style allows liquid drainage while holding solid substances. It is traditionally used in cheese-making to separate solid cheese curds from liquid whey. However, it has many other uses in the kitchen, including wrapping food.
When using herbs and seasonings in your meal prep, you can use cheesecloth to add flavour to your soups or stews without having stems floating in the pot. Simply place your herbs into a cut piece of cheesecloth, tie the top with twine, and drop it into your pot. Remove the bundle before serving. You can also use cheesecloth to bundle herbs into a bouquet garni, which is a French term for wrapping fresh or dried herbs to add flavour to braises and stews.
Cheesecloth can also be used to wrap leftover citrus fruit slices. Cover the exposed flesh with the cloth and tie the ends with twine or a rubber band around the fruit's skin. This will keep the seeds from entering the juice when you squeeze the fruit.
In addition to herbs and citrus fruits, cheesecloth can be used to wrap chicken or turkey breast to keep it moist. Soak the cheesecloth in a mixture of white wine, olive oil, and butter before wrapping the meat.
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Protecting plants
Cheesecloth is a lightweight, gauzy, and inexpensive fabric that can be easily found in fabric stores. It is a versatile material with a variety of uses, including protecting plants in your garden. Here are some ways you can use cheesecloth to safeguard your plants:
Drape Over Plants
Drape cheesecloth directly over your plants to protect them from extreme temperatures, such as frost or heat. The cloth helps regulate temperature, keeps the air moist, and allows water and air to filter through to your plants while blocking up to 85% of direct sunlight. This method is particularly useful for young plants in the seedling stage that need protection from external elements.
Pest Control
Cheesecloth can help keep pests away from your plants. Lightly cover plants that don't require pollination, such as leafy greens, broccoli, and potatoes, with cheesecloth to deter bugs. You can also protect berry bushes from birds and squirrels by loosely covering them with cheesecloth until you harvest the berries.
Additionally, you can create a natural pest repellent by dipping strips of cheesecloth in ammonia and tying them to stakes near the crops you want to protect. The ammonia smell will help keep critters away from your vegetable patch.
Support for Plants
Use strips of cheesecloth to tie and support plants that waver in the wind due to their height or young age. Tie the plants gently to a support system, such as stakes or a trellis, to help them stay upright and healthy.
Protecting Fruit
Cheesecloth can be used to support and protect melons and fruits as they grow. Wrap the cheesecloth around the fruit to provide a protective layer.
Drainage Holes
Before planting, place a square of cheesecloth over the drainage holes in your pots to prevent soil from escaping while still allowing water to drain.
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Frequently asked questions
Place a layer or two of cheesecloth over a large colander or strainer, then put the sieve inside a large bowl or stockpot. Pour your cooled broth through the cheesecloth, which will catch any solid bits.
Lay a cheesecloth on top of a colander and place the colander in a large mixing bowl. Scoop yogurt into the cheesecloth and tie the top shut with twine. Allow the yogurt to drain until it reaches the desired consistency, up to three days.
Drape the cheesecloth directly over plants to protect them from heat. The cloth will lower the temperature, keep the air moist, and block direct sunlight.
Wrap the egg yolks in cheesecloth and tie little satchels up with twine. Hang them in a cool, dry place, such as the grates in your fridge.
Place your loose tea leaves into a cut piece of cheesecloth and tie the top with twine. Drop it into your pot of hot water and remove before serving.
