Cheesecloth

Cheesecloth is a loose-woven gauze-like textile made from cotton. It is available in at least seven different grades, from open to extra-fine weave. Cheesecloth is used primarily in cooking and cheesemaking, but also in several other contexts.

History

The origins of cheesecloth can be traced back to the Middle Ages, when it was used in the production of cheese. The cloth was used to wrap the curds and press out the whey, hence the name 'cheesecloth'.

Production

Cheesecloth is made by weaving cotton threads together in a simple, loose weave. The threads are usually undyed, resulting in the cloth's characteristic off-white color. The weave can be adjusted to produce different grades of cheesecloth, from open (coarse) to extra-fine.

Uses

Cooking

In cooking, cheesecloth is often used for its filtering and straining properties. It can be used to strain stocks and broths, bundle herbs, or make sachets. In addition, it is often used in the process of making cheese.

Cheesemaking

In cheesemaking, cheesecloth is used to wrap the curds and press out the whey. The cloth's loose weave allows the whey to drain while keeping the curds contained.

Other Uses

Beyond cooking and cheesemaking, cheesecloth has a variety of other uses. It is used in theater for creating effects such as fire, smoke, and fog. It is also used in beekeeping for filtering honey, in polishing for its soft, non-abrasive texture, and in medicine for bandages.

See Also

• Cotton
• Gauze
• Cheese
• Cheesemaking
• Cooking

   This article is a  stub. You can help WikiMD by expanding it!

   This article is a cooking stub. You can help WikiMD by expanding it!

   This article is a cheese-related stub. You can help WikiMD by expanding it!

• 
  Cheesecloth on Sauerkraut