Product: Ellie’s Best Bigger Better Nut Milk BagRating: 5/5 (excellent)Not to put too strong a spin on it, but this product is a genuine boon for anyone wishing to make their own nutmilk, soymilk, butter, Greek-style (hung) yogurt, or fresh cheese. What used to be a messy wasteful chore using disposable muslin cloth, or butter cloth, has since become an easy and pleasant routine ... so easy that ever since buying my first “Ellie’s Nutmilk Bag” a little over a year ago, I’ve been regularly making my own soy and nutmilks (Almond, Cashew and Coconut) on a weekly basis ever since, along with the occasional batch of homemade ‘hung’ Greek style yogurt or homemade butter.Likes: STURDY, REUSABLE & ECONOMICAL: The nylon weave, and strongly stitched seams, are excellent, and vastly superior (for home use) to both single use cotton muslin cloth, or even premium butter cloth (which tends to fray at the edges when cut to size and washed for reuse). My first bag is still going strong after 50+ uses, and will probably last at least 50 more. ERGONOMIC: Whereas cotton muslin cloth must be cut to size and stacked in layers for most uses, and cotton butter cloth must be cut down to size and manually tied closed, Ellie’s bag is already the ideal size and configuration for most household uses - a sturdy bag of butter cloth-rated nylon weave (90-mesh) with a built-in drawstring. Cleanup is a snap too (see handwashing tips below) DISHWASHER SAFE: Yes, it’s dishwasher/clothes washer safe (albeit with minor caveats - see the addendum at the end of this review). However, I don’t recommend putting it in a clothes dryer ... let it air dry.Nits: None (!).I’ve been reviewing semi-regularly on Amazon since 1999, and it’s very rare than I’m unable to come up with at least one meaningful nit on a given product ... but nothing substantial comes to mind about this item. It’s indispensable for the task it’s designed for, reusable, ergonomic, inexpensive to replace, and once dried it even rolls into a tiny compact shape that needs very little space. I’d be hard pressed to name a culinary product that’s given me more bang for the buck ... what’s not to love ?HIGHLY RECOMMENDED. An absolute must-have for aficionados of homemade nutmilk, soymilk, butter and hung yogurt/curd.--------------------------------------------------------------------------------ADDENDUM -SOME HELPFUL TIPS: HANDWASHING: I spread the bag out flat, on it’s side, in the bottom of the sink, and then rise it thoroughly on both sides (top and bottom), then turn it inside out and repeat the process. After rinsing is done, I’ll rinse the sink, then repeat the process once more, this time scrubbing gently with a soapy sponge. Last, a quick wring out, and I let it air dry in the dish rack. Takes 50-60 secs, tops. DISHWASHER: If you’re considering using the dishwasher, here’s a tip, and a suggestion: (1) Drawstring: after first rinsing and handwashing the bag (see above), I’ll fold the bottom of the bag up towards the lip, then scrunch it laterally and slip it upright into one of the narrow bins in the silverware rack. I do it that way so that the dangling drawstring can't reach down into the heating element and possibly melt during the dry cycle. (2) HEAT: Nylon is heat sensitive, and although the dry cycle on most residential dishwashers doesn’t get hot enough to melt it, it does cause the nylon weave to contract and stiffen a bit with repeated exposure, so I prefer to wash it by hand for making nut milks, and ONLY use the dishwasher after I use it to make butter or drain yogurt ... and I try to remember to remove the bag from the washer before the heat cycle starts. Because of the heat induced contraction, I now own 2 bags - I use the slightly heat-shrunk one exclusively for yogurt and butter, and my newer one exclusively for nutmilks and it never goes near the dishwasher. STRAINING NUT MILK: Although designed to be squeezed by hand, I have a slightly improved method. I rest a stainless steel colander in a work bowl, then slip the nutmilk bag into an upright 1 qt plastic deli container, and pull the mouth of the bag open and down around the lips of same, to hold it open. Next I’ll pulse & pour the first carafe of freshly pureed nutmilk into it, then remove the tupperware (no longer needed) and then let the bag continue to drain in the colander. With the bag partially full, it will stay upright, so you can blend and pour the remainder of the batch through it with only one hand needed to hold it open. When the bowl under the colander fills, replace with a fresh bowl. After draining is complete, gently shake the bag to settle the pulp, hold the bag upright and using a ‘finger flicking’ motion (as if plinking someone on the nose), flick the sides of the bag so any clinging pulp falls into the bottom, then twist the neck of the bag several times until the pulp forms a tight ball in the bottom. At this point most people squeeze it by hand to extract the remaining milk, but I prefer to lay the ball on it’s side in the bottom of the colander, and press firmly with a heavy smooth-bottomed paillard pounder {ex: https://www.amazon.com/Norpro-Stainless-Ultimate-Pounder-Tenderizer/dp/B00004UE7C }, until the pulp is firm and dryish, after which I'll freeze it (once I have enough, I'll dehydrate and grind all the spent nut and/or coconut pulp into powder, for use in baked goods and dhokla). As for the milk, I'll adjust the flavor as desired, then store in 1qt glass bottle(s) in the fridge { https://www.amazon.com/Dairy-Shoppe-Glass-Bottle-Vintage/dp/B018BDZQUQ}. Since homemade nut and soy milks are not homogenized/stabilized, they start to separate after a few hours, and fully separate in 1-3 days, resulting in an unappetizing appearance ... this is purely cosmetic, not a sign of early spoilage. Simply give it a quick shake and it’ll look good as new. Actual refrigerated lifespan is roughly 6-7 days ... longer if you add a little potassium sorbate {https://www.amazon.com/gp/product/B006O93LRK}.-----------------------COMMENT (Photos): Homemade sweet butter (from supermarket heavy cream) draining in an Ellie’s Nutmilk Bag. To explain - my 7 cup food processor takes about 7 minutes to whip and break 3 cups of heavy cream into butter and whey. Figure that 1 quart of 40% milkfat heavy cream will yield ¾ lb of sweet butter, and just over 8 fl oz of liquid whey (which I culture into buttermilk if I have at least a quart, otherwise I use it to make bread or simply drink it).