If you have ever made meat stock from bones and had trouble skimming out all the little bits and pieces afterward, consider using cheesecloth the next time. Cheesecloth can strain even very fine particles out of liquid. It is a loosely woven, cotton gauze that was originally used for cheese making, but is now often used for straining pieces out of liquid and draining liquid from semi-solids. Add this to my Recipe Box.
Instructions
1. Unfold the cheesecloth. Cheesecloth is often sold in packages, folded four times. To strain large chunks out of liquid or to drain yogurt, only one layer of cheesecloth is necessary. To strain out seeds and small bits, use two or three layers. To remove tiny particles or liquid fat and leave the liquid as clean as possible, use four layers.
2. Line a colander or sieve with the cheesecloth.
3. Place the colander or sieve inside a bowl to catch the liquid that will drip through if you are reserving it. If not, place the colander in the sink to allow the liquid to go directly down the drain.
4. Pour the liquid to be strained slowly into the colander. The cheesecloth will catch the chunks, bits, or grains, and the liquid will seep through to the bowl waiting below.
5. Carefully pick up the cheesecloth by the corners. If the detritus left inside is garbage, throw it away. If you want to further drain whatever is left in the cheesecloth, gather the corners together and twist the bundle until it is tight. More liquid will drain out.
Tags: colander sieve, liquid will, particles liquid