What to Use If You Don’t Have Cheesecloth
These substitutes are likely close at hand in your house
Erin Huffstetler is a writer with experience writing about easy ways to save money at home.
Cheesecloth is gauze-like, woven cotton cloth. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well. It is used as a strainer when a fine sieve is needed, as a cover for roast turkey or chicken to keep the bird moist, and is made into little pouches for herbs for seasoning meats, broth, soups, and other dishes.
Cheesecloth is something we may not often have in our kitchen. If you don’t have any on hand, luckily there are plenty of alternatives. Just make sure the item is clean before cooking.
Since cheesecloth is cotton, other types of cotton fabric will work as a substitute. You can use a flour sack towel, pillowcase, bandana, scrap of fabric, clean cloth diaper, cloth napkin, or jelly bag to strain foods or contain little bundles of herbs. Choose something you don’t care about because the food you’re straining can permanently stain the fabric. Use a rubber band to secure the fabric over a bowl so it’s held taut while you pour and be sure to pour liquids through the fabric slowly so they have time to work their way through. Don’t forget to toss the fabric in the wash when finished.
Fine Mesh Bag
Fine mesh bags have many uses around the home, from laundry to food-making to painting. In place of cheesecloth, you can use a laundry bag, nut milk bag (used for making almond milk), mesh bag (used for making alcohol), or a paint strainer bag (found in hardware stores) to strain broths, cheeses, yogurts, and other foods. Many people find mesh bags worth buying for the simple reason that they’re much easier to clean than cheesecloth and last a lot longer. If you’ve ever worked with cheesecloth before, you know just how quickly it wears out and how difficult it can be to clean.
Fine Wire Sieve
If you need cheesecloth for straining, a fine wire sieve is often more than adequate for foods like broths and cheeses. It won’t catch quite as many of the fine particles as cheesecloth, so you need to choose the sieve that makes sense for the recipe. For example, if perfectly clear, seed-free jelly is important to you, using a fine wire sieve won’t bring you the results you want.
Although not as common anymore when it comes to fashion, stockings are useful in many other ways—including as a substitute for cheesecloth. Create the perfect strainer by stretching a clean pair of pantyhose or tights over a large mixing bowl. You can also cut off one of the feet, stick some herbs inside, and tie it shut for a spice pouch. Toss the pantyhose in the wash when you’re done and reuse it again and again.
Whether you have disposable coffee filters or a reusable one, either will work in place of cheesecloth when straining. Since the weave of the material is pretty tight (it has to be to keep the grounds out of your coffee), you’ll find it does a beautiful job of straining other foods. If using the filter from your coffee maker, just be sure to clean it well before returning it to the machine.
Cheesecloth is used as a strainer in certain recipes. Several items can be substituted for cheesecloth, many of which you may have at home.
Cheesecloth substitute cannabutter
I have my cannabutter simmering on the stove, and have 3 hours until its time to take it off and strain the plant material out.
I do not have cheesecloth!! What can I use as a proper alternative to strain the solution with, besides cheese cloth?? I was gunna use 2 layered t-shirts, coffee filters or something else along those lines. Would those alternatives work? If not what will? Thanks in advance “oh knowledgeable community”.
Yup. Go get some cheap ass panty hose from Walgreens. That’s the next best thing, and what I ended up using last time.
BlueBerry_Swisher said:I want French fries. No, I want a penis French. Thank you. I’m so excited. I can not contain myself. Now I eat chocolate. It is so good. I’m trying to rub it all over myself. And then lick. Now I need a hot shower. The end.
This thread was moved from Hashish, Oils & Tinctures.
This is better suited for the culinary section.
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EDIT: Can i use a bit more than 7grams for one stick of butter?
Edited by Psuper (12/02/09 06:30 AM)
Psup- you are using bud? I think that that will not be particularly strong butter but it will work fine. I use an ounce of shake for a stick of butter but I guess the shake has about 1/4 as much THC as bud so you should be fine. I would suggest that you grind it up as fine as possible and really squeeze it out when you are done.
I am using mostly bud, some leaf trim. I don’t think iam going to make it 22 hours though. Probably more like 11 hours.
I personally powder the weed and cook it for 4 hours. I think that is enough.
Hahaha, I just came back because i finished already. About 4-5 hours on the stove. I can see why folks are sticking with the 4-6 hour simmer time.
I couldn’t see simmerring for 12+ hours with out a lot more water than i was using for my single stick of butter and good cured bud with fresh leaf clippings. I assume the procedure works fine with the quantities called for if you keep it a low simmer.
While i have not eaten any of this pretty green butter yet, i will say that it was easy to do with a 1/4 batch and i would whip-up another 1/2 batch in the future. However, more water is required than 1/2cup for a 1/4 batch.
Perhaps I still did not have enough water in my simmering pot- the butter smelled “browned” by the end of the process.
Perhaps the butter would taste better in the end with some quality olive oil added? Perhaps just a good splash right in the beginning?
I might use a crockpot instead if I was cooking an ounce or more.
I have my cannabutter simmering on the stove, and have 3 hours until its time to take it off and strain the plant material out. I do not have cheesecloth!! What can I use as a proper alternative