Cheesecloth
Cheesecloth
Cheesecloth (/ˈtʃiːzklɔːθ/) is a loose-woven gauze-like cotton cloth used primarily in cheese making and cooking.
Etymology
The term "cheesecloth" is derived from its original use in the process of making cheese. The cloth was used to wrap the curds and allow the whey to drain off. Over time, the term has come to refer to any thin, loosely woven cloth of this type.
Usage
Cheesecloth is used in cooking and cheese making for its ability to allow liquids to pass through while retaining solids. It is often used to strain stocks and broths, bundle herbs, and make cheese. In the medical field, cheesecloth can be used in bandages and dressings due to its absorbent nature.
Related Terms
- Gauze: A thin, translucent fabric with a loose open weave, used in medical dressings and cheesecloth.
- Cotton: A soft white fibrous substance that surrounds the seeds of a tropical and subtropical plant and is used as textile fiber and thread for sewing.
- Cheese: A food made from the pressed curds of milk, often matured and with a firm texture.
- Curds: A soft, white substance formed when milk sours, used as the basis for cheese.
- Whey: The watery part of milk that remains after the formation of curds.
External links
- Medical encyclopedia article on Cheesecloth
- Wikipedia's article - Cheesecloth
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