Straining from the bottle

Has anyone had any success in straining while pouring from the bottle to a glass to keep the yeast and trub out? If so, what do you use, cheesecloth?

 

I'm a n00b, so forgive me is this is a daft question, but don't you need yeast for it to carbonate in the bottle?

 

You don't need to strain...just pour it correctly:

 

If you have a lot of trub in your bottles,your not letting it settle in primary enough to rack beer into the bottling bucket that's clear or slightly misty. This would leave no more than a dusting in the bottom of the bottle. Bottling cloudy turbid beer is either not done fermenting,or just barely. That would leave a lot of trub in the bottles.