Cheesecloth

Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheese making and cooking.[1]

Cheeseincheesecloth-sink
Cheese hung in cheesecloth to strain whey as part of cheesemaking

Grades

Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction.

Grade Vertical × horizontal
threads per inch
Vertical x horizontal
threads/cm
#10 20 × 12 8 x 5
#40 24 × 20 9.5 x 8
#50 28 × 24 11 x 9.5
#60 32 × 28 12.5 x 11
#90 44 × 36 17.5 x 14

Uses

Food preparation

The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. Fruitcake is wrapped in rum-infused cheesecloth during the process of "feeding" the fruitcake as it ripens.[2]

Other uses

Cheesecloth can also be used for several printmaking processes including lithography for wiping up gum arabic. In intaglio a heavily starched cheesecloth called tarlatan is used for wiping away excess ink from the printing surface.[3]

Cheesecloth #60 is used in product safety and regulatory testing for potential fire hazards. Cheesecloth is wrapped tightly over the device under test, which is then subjected to simulated conditions such as lightning surges conducted through power or telecom cables, power faults, etc. The device may be destroyed but must not ignite the cheesecloth.[4] This is to ensure that the device can fail safely, and not start electrical fires in the vicinity.

Cheesecloth made to United States Federal Standard CCC-C-440 is used to test the durability of optical coatings per United States Military Standard MIL-C-48497. The optics are exposed to a 95%-100% humidity environment at 120 °F (49 °C) for 24 hours, and then a 14 inch (6.4 mm) thick by 38 in (9.5 mm) wide pad of cheesecloth is rubbed over the optical surface for at least 50 strokes under at least 1 pound-force (4.4 N). The optical surface is examined for streaks or scratches, and then its optical performance is measured to ensure that no deterioration occurred.[5]

Cheesecloth is used in India and Pakistan for making summer shirts. Cheesecloth material shirts were popular for beachwear during the 1960s and 1970s in the United States.[6] Cheesecloth has been used to create the illusion of "ectoplasm" during spirit channelling or other ghost-related phenomena.[7][8]

Cheesecloth is used in anatomical dissection laboratories to prevent desiccation. The cloth is soaked with a preservative solution such as formalin then wrapped around the specimen.[9]

See also

References

  1. ^ Wikisource Chisholm, Hugh, ed. (1911). "Cheese Cloth". Encyclopædia Britannica. 6 (11th ed.). Cambridge University Press. p. 22.
  2. ^ "Archived copy". Archived from the original on 2016-03-07. Retrieved 2016-03-03.
  3. ^ Ross, Romano, Ross. "The Complete Printmaker", page. 114, 118. TheFreepress, 1990
  4. ^ Telcordia Technologies Generic Requirements GR-1089-CORE
  5. ^ MIL-C-488497
  6. ^ "Clothes of the Seventies, Cheese Cloth Shirts". Inthe70s.com. Retrieved 2011-12-07.
  7. ^ James Randi Educational Foundation
  8. ^ Criminal Podcast: Secrets and Séances
  9. ^ Rosenberg, Herb (1998). "How to reduce the level of formaldehyde in the zoology lab" (PDF). Tested studies for laboratory teaching. 19: 357–360 – via ableweb.org.
Ambra di Talamello

Ambra di Talamello is an Italian cheese that originated in the Marche region of Italy and is produced in Talamello, Italy. It is a type of Formaggio di Fossa, a designation for cheeses that are aged underground. Ambra di Talamello is wrapped in cloth and then aged in pits constructed of tufa limestone, and the floors of the pits are lined with cheesecloth and hay. During the aging process, the cheese develops a mold and ferments, which gives it a sharp flavor. The cheese is aged for a few months, after which it obtains a golden, amber coloration.

Beetling

For the study and collection of beetles, see coleopterology.

Beetling is the pounding of linen or cotton fabric to give a flat, lustrous effect.

Bouquet garni

The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, it is not uncommon to add a slice or two of dried orange peel.

Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter (or cheesecloth or muslin) and butcher twine can be used, instead.

Cloqué

A Cloque or cloqué (French for "blister" or "blistered"), occasionally abbreviated clox, is a cloth with a raised woven pattern and a puckered or quilted look. The surface is made up of small irregularly raised figures formed by the woven structure. The Americanized spelling is "cloky".

Coconut cream

Coconut cream is very similar to coconut milk but contains less water. The main difference is its consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.

Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.

Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the piña colada. Cream of coconut is also a key ingredient of many desserts originating from Southeast Asian countries including Vietnam, Cambodia, Thailand, Malaysia, Singapore and Indonesia. It is also an important ingredient used in Polynesian Cuisine.

Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and is sold in a waxy lump.

College of Psychic Studies

The College of Psychic Studies (founded in 1884 as the London Spiritualist Alliance) is a non-profit organisation based in South Kensington, London. It is dedicated to the study of psychic and spiritualist phenomena.

Ectoplasm (paranormal)

Ectoplasm (from the Greek ektos, meaning "outside", and plasma, meaning "something formed or molded") is a term used in spiritualism to denote a substance or spiritual energy "exteriorized" by physical mediums. It was coined in 1894 by psychical researcher Charles Richet. Although the term is widespread in popular culture, the physical existence of ectoplasm is not accepted by science and many purported examples were exposed as hoaxes fashioned from cheesecloth, gauze or other natural substances.

Figgy duff (pudding)

Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner. It is sometimes called a raisin duff. The word 'Figgy' (or figgie) is an old Cornish (UK) term for raisin; perhaps indicating the origin of the settlers who brought this dish to the area. It is very similar to the Scottish Clootie Dumpling.

One traditional recipe lists the ingredients as breadcrumbs, raisins, brown sugar, molasses, butter, flour, and spices. These are mixed and put in a pudding bag, wrapped in cheesecloth, or stuffed into an empty can and then boiled, usually along with the cooking vegetables of the Jiggs dinner.

Helen Duncan

Victoria Helen McCrae Duncan (25 November 1897 – 6 December 1956) was a Scottish medium best known as the last person to be imprisoned under the British Witchcraft Act of 1735. She was famous for producing fraudulent ectoplasm made from cheesecloth.

Jack Webber

Jack Webber (1907-1940) was a Welsh spiritualist medium.

Webber worked as a miner in Loughor, Swansea and was introduced to spiritualism by his wife. He claimed his own mediumistic abilities such as levitation of objects, ectoplasm, psychokinesis and communicating with spirit voices. Webber claimed his spirit guides were 'Paddy' and 'Reuben'.Webber was not scientifically tested by the Society for Psychical Research and some researchers have speculated that he performed his phenomena through trickery. During séances infra-red flashlight photographs were taken of his phenomena which spiritualist writers have claimed is evidence for spirit communication, however, skeptics have written the ectoplasm in the photographs resembles cheesecloth or gauze.According to the magician Julien Proskauer the floating trumpet of Webber was a trick. Close examination of photographs reveal Webber to be holding a telescopic reaching rod attached to the trumpet, and sitters in his séances only believed it to have levitated because the room was so dark they could not see the rod. Webber would cover the rod with crepe paper as ectoplasm to disguise its real construction. During the séances of Webber "spirit" voices were heard and the psychical researcher Hereward Carrington speculated that the voices were a trick performed by the medium himself by attaching a trumpet to the end of a telescopic reaching rod or a rubber tube.The spiritual writer Harry Edwards supported the mediumship of Webber and included the photographs in his book The Mediumship of Jack Webber. The book was heavily criticized by the psychical researcher Michael Coleman who wrote "Edwards's book is essentially anecdotal, written from memory, often long after the events described. Thus we do not know where, when or for how long the individual sittings were held. We do not know how many sitters were present at each sitting, and we know the names of very few of them. But most importantly, we do not have those detailed sequences of events, with timings, that are necessary to arrive at a realistic assessment of any supposedly paranormal occurrences. Most of Edwards's account is unsupported by any independent witnesses".

Jameed

Jameed (Arabic: جميد, literally "hardened") is a Jordanian food consisting of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make mansaf, the national dish of Jordan.

Jāņi cheese

Jāņi cheese (Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice.

Its basic ingredients are raw quark (Latvian: biezpiens) and fresh milk, but other products may be used as well. Traditionally, caraway seeds are added during cooking as a spice.

The cheese is made by heating whole milk, adding quark, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of 72–77 °C (162–171 °F). At this point, the curds are placed into a skillet or cooking pan, and stirred with a traditional mixture of egg, butter, salt, and caraway seeds. Once a solid, firm ball is formed, the cheese is placed in a muslin or cheesecloth to drain. Generally, the cheese is prepared a few days before eating, and is allowed to ripen in a cool place before consumption.

Ottoman (textile)

Ottoman is a fabric with a pronounced ribbed or corded effect, often made of silk or a mixture of cotton and other silk like yarns. It is mostly used for formal dress and in particular, legal dress (such as QC gowns) and academic dress (mostly for hoods).

Ottoman made of pure silk is very expensive so artificial silk is used instead to create a cheaper alternative.

Grosgrain is similar to Ottoman but it is thinner and lighter than Ottoman and is used mostly for ribbons.

Pudding cloth

A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. It is a reusable alternative to cooking in skins made of animal intestines that became popular in England in the seventeenth century for boiling a wide range of puddings.

Queso blanco

Queso blanco (Spanish pronunciation: [ˈkeso ˈβlaŋko]), with similar cheeses including queso fresco (pronounced [ˈkeso ˈfɾesko]), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world. In Brazil they are respectively known as queijo branco (Portuguese pronunciation: [ˈkejʒu ˈbɾɐ̃ku]) and queijo fresco in Portugal ([ˈkeijʒu ˈfɾeʃku]).

It is similar to (if slightly more acidic than) pot cheese and farmer cheese. It has been compared to quark (or tvorog) from Central and Eastern Europe and to Indian paneer.

Rag pudding

Rag pudding is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth. The dish was invented during the 19th century in Oldham, a former mill town in Greater Manchester, previously at the centre of England's cotton industry. Rag pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish's preparation. Rag pudding is similar in composition and preparation to steak and kidney pudding, and may be purchased from traditional local butcher's shops in Greater Manchester.

Rappie pie

Rappie pie is a traditional Acadian dish from southwest Nova Scotia and areas of Prince Edward Island. It is sometimes referred to as "rapure pie" or "râpure". Its name is derived from the French "patates râpées" meaning "grated potatoes". It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. This removes some of the water from the potato solids. The liquid removed is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top.

Common meat fillings include beef, chicken, or bar clams.

Tucuyo

Tucuyo is a type of coarse cotton cloth made in Latin America.

Zibeline

Zibeline ( or ) is a thick, soft fabric with a long nap. It is usually made of wool, such as mohair or alpaca, but can also be made from the hair of other animals, such as camels.

Zibeline can also refer to either the sable (Martes zibellina) or its pelt, which zibeline was originally made from.

Zibeline can also refer to a heavy silk fabric with a twill weave, very similar to Mikado.

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