Straining Stock

[Sharon]

Okay, My first thread on the new boards.

When straining stock do you always use cheese cloth and then toss the cheese cloth or do people have another method such as muslin bags (like what I use when making jelly) that can be washed and re-used.

I was making stock yesterday with the neck and giblets from the turkey that is cooking today and got to wondering about this. Perhaps there is a more frugal way then buying cheesecloth for a one time use.

[Apple]

I think my dad uses a really fine-mesh sieve for his stock. A little more will get through it than with a cheese cloth, but it's easily washed with the rest of the dishes and you can usually find one pretty inexpensive.

[❤ mollymouser ❤]

Can you wash cheesecloth?

[kadee]

I wash cheese cloth & reuse it! I do it in the kitchen sink with a little detergent & then hang it some place to dry.

I also use cheese cloth for straining for jelly & I have on piece I've used for blackberry jelly for about 8 or 9 yrs. now! Even bleaching it every time, it is still stained from the blackberries.

But I don't strain stock...I like some little bits in my stuff!

[beijingteacher]

I just use a large wire mesh strainer. The only thing I strain through cheesecloth is yogurt to make my own "Greek style" yogurt. Yum!

[Sharon]

Thanks for the replies. I have a muslin jelly bag that I wash each time and it is a nice shade of purple now from the berries I just wasn't sure if something like that would work on stock.

I want to cook up the turkey carcass this weekend and make some stock to freeze and also make some turkey noodle soup.

[ses]

I use an old sheet I have cut up to line a colander. Usually when a fitted sheet finally needs to be recycled the sides are still good so they get cut and hemmed for everyday napkins and the middle is cut for rags and I save a few large pieces for straining jellies and stocks. When used they just go into the laundry for use another time.