Cheesecloth and Butter Muslin

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.

Cleaning:
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.

Helpful Notes:
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.