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Old 09-07-2010, 05:56 PM   #1
madbaldman
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I'm making some yogurt cheese (I know, not really cheese) today and had the thought of straining it through a grain bag instead of cheese cloth. I just paid $3 at the grocery for enough cheese cloth to do one batch of yogurt cheese. If a grain bag works, it would be reusable and save me some money. Will this work?

 
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Old 09-07-2010, 07:17 PM   #2
david_42
 
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If you are very, very, very careful to sanitize afterward. Yogurt bacteria and beer to not play well together. Or you could have a dedicated bag.

 
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Old 09-07-2010, 11:14 PM   #3
madbaldman
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Yes, I would use a dedicated bag. I don't even use a grain bag for brewing much these days.

Good point though, I hadn't thought about cross contamination. Something to consider.

 
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Old 09-07-2010, 11:54 PM   #4
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Cross contamination could be an issue. You WANT lactobacillus for cheese making, and you don't want it for beer.

Today I'm making a batch of chevre. I did all of my wine stuff first, and put them away and under airlock. (I racked 16 gallons of wine!). Then, I started the cheese. It has its own dedicated thermometer, cheesecloth, muslin, strainers, etc.

For just straining some yogurt, you just need to have a separate grainbag type thing I'm sure. I'd be concerned that if it's grocery store cheesecloth, the holes would be too far apart anyway. I use cheesemaking cloth- it's reusable (washable) and not full of those holes that "cheesecloth" has. It's a tighter weave.
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Old 09-08-2010, 12:37 PM   #5
madbaldman
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The grocery "cheesecloth" works OK as long as you line the colander with a couple layers. The real problem is that it's so flimsy, I just toss it after use. I'm looking at the real cheesecloth on AHB and that looks like what I need (it's cheaper than the flimsy stuff too - go figure). They list two kinds: "cheesecloth" and "fine cheesecloth (butter muslin)". Which do I need? Also, how do I wash it? I use the "free and clear" type laundry detergent; can I just throw it in the washing machine?

BTW - reading some of threads on this forum has me looking for a source of raw milk. I think I may try my hand at this - sounds like fun.

 
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Old 09-08-2010, 12:46 PM   #6
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Quote:
Originally Posted by StuporMan View Post
The grocery "cheesecloth" works OK as long as you line the colander with a couple layers. The real problem is that it's so flimsy, I just toss it after use. I'm looking at the real cheesecloth on AHB and that looks like what I need (it's cheaper than the flimsy stuff too - go figure). They list two kinds: "cheesecloth" and "fine cheesecloth (butter muslin)". Which do I need? Also, how do I wash it? I use the "free and clear" type laundry detergent; can I just throw it in the washing machine?

BTW - reading some of threads on this forum has me looking for a source of raw milk. I think I may try my hand at this - sounds like fun.
The butter muslin is "thicker" and I found that it works great for some things, not so much for others. It holds more whey in. The plain cheesecloth works great for draining yogurt cheeses and chevre.

I just toss mine in the washing machine after rinising it in the sink.
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