Frederic Melton
Cheesecloth is a thin, gauzy cotton fabric with a loose weave and is used in the process of making cheese. It is primarily used to separate the solid cheese curds from the liquid whey, allowing the whey to pass through the fabric and holding the solids together to form the cheese. It is also used for draining large curd cheese, lining hard cheese moulds, and for bandaging finished cheese.
| Characteristics | Values |
|---|---|
| Primary Use | Removing whey from cheese curds and helping hold the curds together as the cheese is formed |
| Other Uses | Straining liquids, dusting sugar, making tofu and ghee, thickening yoghurt, straining berry puree, bundling herbs, basting poultry, making ricotta cheese |
| Grades | At least seven, from open to extra-fine weave |
| Material | 100% cotton |
| Reusability | Reusable and machine washable |
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What You'll Learn
Draining large curd cheese
Cheesecloth is an integral tool in the cheesemaking process, particularly when it comes to draining large-curd cheese. This durable cloth is typically made from 100% cotton, with a gauze-like, loose weave that allows liquids (such as whey) to pass through while retaining solids like cheese curds. It is also used for lining hard cheese moulds when pressing cheese and for bandaging finished cheese.
To drain large-curd cheese, the cheesecloth is hung over a bowl, allowing the whey to drain through the cloth. This method ensures that pressure is applied to all sides of the cheese, resulting in more even drainage compared to draining in a basket or colander, which can lead to uneven results. The cloth can also be placed in a colander or strainer, with a bowl underneath to catch the draining liquid. This method is particularly suitable for softer cheeses, such as ricotta, as it allows for more thorough drainage.
When using cheesecloth for draining large-curd cheese, it is important to sterilise the cloth by boiling it before each use. After use, the cloth should be rinsed in cold water to remove any remaining curds or cheese, and then machine-washed with unscented detergent to ensure it is clean for the next use.
Cheesecloth comes in various grades, distinguished by the number of threads per inch, with higher thread counts indicating a finer weave. For draining large-curd cheese, a coarser weave is generally recommended, such as the unbleached butter muslin grade with 50 threads per inch. Finer weaves, such as the bleached butter muslin grade with 60 threads per inch, are more suitable for draining softer cheeses like ricotta.
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Lining hard cheese moulds
Cheesecloth is an integral tool in the cheesemaking process. It is used for draining large-curd cheese, lining hard cheese moulds, and bandaging finished cheese. It is also used to remove whey from cheese curds and to help hold the curds together as the cheese is formed. The cloth helps wick moisture from the surface of the cheese and allows for proper drainage from the cheese mould.
When pressing hard cheeses, it is important to line the cheese mould with cheesecloth or butter muslin. The right equipment, including specific moulds and presses, can significantly influence the texture and flavour of the final product. Without a cloth lining the mould, the cheese may retain too much moisture, and the curds may not knit together properly. For long-aged hard cheeses with very low moisture, cheesecloth is the best option for lining the mould.
Cheesecloth is a loose-weave, gauze-like carded cotton cloth with holes large enough to allow liquids (like whey) to pass through quickly, while still retaining solids like cheese curds. It is available in at least seven different grades, from open to extra-fine weave, with the different grades determining the quantity of solids the cloth can retain during straining. Before using cheesecloth for the first time, it should be machine-washed with unscented detergent. Before each use, the cloth should be boiled to sterilize it, and after use, it should be rinsed in cold water to remove any remaining cheese or curd, and then washed again with unscented detergent.
Cheesecloth is also used in the kitchen for straining custards, yoghurt, and stocks, as well as for bundling herbs, making tofu and ghee, and thickening yoghurt. It is also used in printmaking processes, including lithography and intaglio, and in laboratories to slow the process of desiccation.
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Bandaging finished cheese
To bandage the cheese, cut circles of butter muslin or cheesecloth, slightly larger than the top and bottom of the cheese. You can also cut lengths of bandage to cover the full side diameter, with a slight overlap on the top and bottom. Sanitize all pieces of cloth before use. Melt some lard, ghee, or butter, and soak the cloth in it. Wipe off any excess and apply the cloth to the cheese, smoothing it out from the centre to the edges. Use a butter knife to spread out the cloth and seal down the overhang.
Once the cheese is covered, place it into a press for about an hour to ensure the bandage covers any cavities in the cheese. The cheese can then be stored for ageing. The ageing time can vary from one month to two years, depending on the quality of the cheese, the temperature, and humidity of the environment, and how well the bandages adhere to the cheese. During ageing, the cheese should be turned regularly, and any excess mould growth can be brushed off with a hand, brush, or cloth dipped in brine.
When the cheese is ready to be consumed, remove the bandages, cut away any mould on the cheese, and enjoy!
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Removing whey from curds
Cheesecloth is an essential tool for removing whey from curds during the cheese-making process. It is a thin, gauzy cotton fabric with a loose weave that allows liquids, like whey, to pass through while retaining solids, like cheese curds. This separation is a critical step in forming cheese. Here are some detailed steps and considerations for using cheesecloth to remove whey from curds:
Selecting the Right Cheesecloth
Cheesecloth comes in various grades, distinguished by the tightness of the weave, which is typically indicated by a number. For removing whey from curds, choose a grade that is fine enough to retain the curds while allowing the whey to drain. Grades 60 and 90 are commonly used for cheese-making and straining, with grade 60 being a finer weave.
Preparing the Cheesecloth
Before using the cheesecloth, it is important to sterilize it by boiling it in water for a few minutes. This step ensures that any germs or impurities are removed, preventing contamination of your cheese. Allow the cheesecloth to cool and dry before handling.
Draining the Whey
Place the cheesecloth over a container or bowl to collect the whey. Gently pour the mixture of curds and whey into the cheesecloth. The whey will begin to drain through the cloth, so ensure your container is large enough to capture the liquid. You may also hang the cheesecloth to facilitate drainage, but be careful not to tear it under the weight of the curds.
Handling the Curds
As the whey drains, the cheesecloth will retain the curds, helping them to hold together and form a solid mass. Depending on the type of cheese you are making, you may need to gather the corners of the cheesecloth and gently squeeze or twist to encourage more whey to drain out. Be careful not to squeeze too vigorously, as this may cause the curds to escape through the cloth.
Cleaning and Reusing the Cheesecloth
After use, rinse the cheesecloth in cold water to remove any remaining curds or cheese particles. You can then machine wash the cheesecloth with a mild or delicate detergent. Avoid using scented detergents as the scent may linger and affect the flavour of your next batch of cheese. Allow the cheesecloth to air dry, and store it in a plastic bag to keep it clean and ready for your next cheese-making endeavour.
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Holding curds together
Cheesecloth is an integral tool in the cheesemaking process. It is primarily used to remove whey from cheese curds and to help hold the curds together as the cheese is formed. The cloth has a loose-woven, gauze-like texture, with holes that are large enough to allow liquids to pass through while retaining solids like cheese curds. This quality of the cheesecloth makes it perfect for holding the curds together.
Cheesecloth is available in seven different grades, from open to extra-fine weave, distinguished by the number of threads per inch in each direction. The different grades determine the quantity of solids the cloth can retain during straining. For instance, a cheesecloth with a grade of 10 or 20 features a more open weave, allowing more material to pass through, while a cheesecloth with a grade of 90 would be the most durable, but harder for liquids to pass through.
When selecting a cheesecloth for holding curds together, it is important to consider the size of the curds and the desired level of drainage. For larger curds, a cheesecloth with a more open weave may be suitable, as it will allow the curds to retain their shape while draining the excess liquid. On the other hand, smaller curds or a softer cheese may require a finer weave to ensure that the curds are held together securely without allowing too much liquid to escape.
To use the cheesecloth for holding curds together, place the curds in the centre of the cloth and gather the edges, twisting them gently to form a ball. The cloth will help to mould the curds into a cohesive mass while allowing the excess whey to drain out. Depending on the desired shape of the final cheese, the curds can be gently pressed or squeezed to encourage them to fuse together.
Overall, cheesecloth plays a crucial role in the cheesemaking process, especially in holding the curds together. By selecting the appropriate grade and properly manipulating the cloth, cheesemakers can create a wide variety of cheeses with different textures and consistencies.
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Frequently asked questions
Cheesecloth is used to separate the solid cheese curds from the liquid whey. It is also used for draining large-curd cheese, lining hard cheese moulds, and for bandaging finished cheese.
Cheesecloth can be used to make queso fresco, ricotta, paneer, mozzarella, feta, and more.
Cheesecloth comes in a variety of grades, from open to extra-fine weave. Lower-grade cheesecloths have a more open weave, allowing more material to pass through but are less durable. Higher-grade cheesecloths have a tighter weave and are more durable but harder for liquids to pass through. For making cheese, a lower-grade cheesecloth is generally preferred.
