Here’s Why You Should Own Cheesecloth, According to Chefs

While many recipes for sauces, broths, stocks, and more call for straining liquids through cotton fabric cheesecloth, it’s not a tool that most home cooks have in their possession (as evidenced by this recent meme). Speaking as an avid home cook who has skipped the “cheesecloth step” many times in the past and instead opted for a mesh strainer or dishcloth, I can confirm that it’s a widely disregarded direction in the world of recipes. But should it be?

For more clarity on using cheesecloth in the kitchen and whether you really need one, I talked to a couple of chefs. Andy Bruch, chef-owner of Denver restaurant Point Easy, says it’s a necessary tool. “Cheesecloth is incredibly versatile and a great thing to have around the kitchen. It’s just going to elevate your dishes if you use it where appropriate,” he shares. In Bruch’s opinion, one reason many home cooks don’t own cheesecloth is because they “don’t readily know where to find it.” Well, that’s why we’re here to tell you about some cheesecloth we found on Amazon that’s currently on sale for $4.

Cotton Farm Grade 100 XL Cheesecloth

Bruch understands why people often avoid the cheesecloth. “I’d imagine that home cooks typically skip this step in a recipe or method because there’s probably not an understanding as to why [it’s important],” he says, adding that it can seem like a hassle if you’re not familiar with its uses — of which there are many. 

For more on what exactly the cheesecloth can do, I chatted with Joe Cash, James Beard Award-nominated chef-owner of Scoundrel in Greenville, S.C., one of Esquire’s Best New Restaurants of 2023. “Generally, I’m using cheesecloth to extract as much liquid as possible from something while leaving all of the pulp behind,” he says, pointing out that cheesecloth is essential for refining flavor and texture. “Straining herb oils, tomato water, mushroom stock … it works great to remove any last bits of sediment from clam or mussels stock,” he says. 

This particular cheesecloth from Cotton Farm From Mediterranean is one square yard (36 inches by 36 inches) of unbleached cotton. It’s reusable and washable, meaning you’ll get a lot of mileage out of it for different kinds of recipes. With over 8,000 five-star ratings on Amazon, it would seem there are many home cooks out there enjoying super clear stock and perfectly creamy homemade yogurt. 

When asked whether cheesecloth itself is fundamental or whether you can substitute other tools, both chefs agree that it’s pretty important, though Cash said that at Scoundrel, his team will often use nylon nut milk bags because of how reusable they are. 

In any case, as with most things in life, the tool is only as strong as the person using it, which is why your technique has to be solid. “The biggest mistake I see is people taking the time to strain something through a tool that isn’t fine enough, so the particles you are trying to get out end up passing through anyway,” Cash says. In his experience, cooks also tend to leave a lot on the table by not fully pressing what they’re straining through the cheesecloth. “When we make a shrimp or lobster stock, we make sure to press on the shells and move them around as we strain it, to release every last bit of liquid out of the bath. Otherwise, you are leaving behind lots of work and lots of flavor.”

Next time you encounter the (formerly) dreaded step in your recipe that requires a cheesecloth, don’t take a shortcut and miss out on superior flavor and texture. Instead, consider dropping $4 to ensure that your dish reaches its potential. In my opinion, that’s a pretty reasonable expense.

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