Norpro Natural Cheese Cloth, 2 Sqare Yards
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- High quality food grade cheesecloth with dense cotton weave. 100% natural, unbleached cotton.
- Excellent for basting, stuffing poultry, straining stocks and broth, canning, wrapping cheese and wine making. Also ideal for straining custards, making tofu and ghee, and thickening yogurt.
- Create bags of herbs and seasonings to use for soups and other dishes, or make homemade teabags using loose tea and home grown herbs.
- Also great for furniture refinishing, waxing, polishing, shrubbery protection and crafts.
- Washable and reusable. MADE IN USA!
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High quality food grade cheesecloth with dense cotton weave. 100% natural, unbleached cotton. Excellent for basting, stuffing poultry, straining stocks and broth, canning, wrapping cheese and wine making. Also ideal for straining custards, making tofu and ghee, and thickening yogurt. Create bags of herbs and seasonings to use for soups and other dishes, or make homemade teabags using loose tea and home grown herbs. Also great for furniture refinishing, waxing, polishing, shrubbery protection and crafts. Washable and reusable. Made in USA.
Norpro was founded in 1973 with a vision to design, manufacture, and supply the highest caliber kitchenware. Norpro’s offering of innovative, high quality product for cooking, preparing and serving food are produced with superior materials and craftsmanship.
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I only cut one piece of this cloth so far (maybe 1/3 of original size) and have made gallons of stock and it's still strong as ever. My stock now comes out completely pure and clear, no grit at the bottom of the pot.
I can't believe how well this thing works and to top it off, I think that one small piece I cut off the cloth is going to last forever. It's large enough to lay over my metal strainer and I cook 20 quarts of stock at a time. I now only have to strain once. Whoopee!!!
To the person who says it shrinks. Well, that could be but you must have eagle eyes to figure out how much. No I do not put it in the dryer. why would you do that? I wash it out in the sink, soak it in a small bath with 1 tbs of bleach, rinse, then hang off my cabinet door knob to dry. I admit I skipped the bleach soak the last time and none of us got sick.
I kept thinking there had to be something else better out there and I FINALLY found it.
Buy it, you won't regret it.
P.S. I still use the cheap expensive stuff from the grocery store but only for Bouquet garni. I don't mind throwing out a few inches of that stuff, but treat this purchase like gold.
This is crazy! I've been using the exact same piece of cheese cloth all these years. At this rate, I'll never use the entire package. I guess I'll will it to my kids.
The weave is very loose and threads keep coming loose on the edges. In addition, the cloth shrinks after washing and drying, so you end up with a smaller size than you started with. I would not recommend this for any serious cheesemaker.
So, here's what I do: I cut off a section that 1) allows for folding into three layers and 2) is slightly larger than the dimensions of the filter (so that I can tuck the edges in between the filter and the hood). Three layers provides good absorption without too much additional stress on the hood fan's motor and yields about five-seven applications per package.
One word of warning, though. Be sure to wash it with some mild detergent before you first use it. I bought it to steam sticky rice, and used it the first time without pre-washing it. It released a strong, pungent odor during that first steaming. After I washed it with some dish washing detergent -- and rinsed it thoroughly -- before my second steaming, it no longer released that smell.