I plan on doing a more in-depth look at cheese cloths (types, where to buy, etc.) in the future, but since I often get asked “how do I clean them” in my classes, I thought I’d post on the topic now.
I only buy hemmed flour sacking. If your cloths are not hemmed, the flowing method may destroy them. However, it is THE BEST way to get them truly clean and also the least labor intensive. Which, long story short is why I recommend flour sacking.
- In cold water rinse all the cheese bits and gunk off (or at least as much as you possibly can.)
- If you are not washing them immediately, store them in a pot with a generous squirt of dish soap, a generous splash of bleach and top with water until cloths are covered. If you do not wash them with in 3-ish days they will get funky!
- Wash them in your washing machine. That’s right! Strictly speaking a metal drum is better, but for the home cheese maker plastic is fine.
- Put the size setting on 1 larger than your load. Usually cloths only equal a small load but to wash them set it on medium so there’s plenty of water and agitation to thoroughly clean them.
- Use the hottest water setting.
- Add a small amount of dye and perfume free detergent.
- Add 1 cup of bleach.
- If your machine has an extra rinse cycle it’s good to use, or, particularity if your clothes were fairly dirty, manually run the rinse+spin cycle again. This helps ensure your cloths and machine are totally clean. Depending on the load I don’t always do this as it’s no very eco-friendly.
- Dry the cloths in the dryer, without fabric softener, on the highest setting until dry.
- Fold and store clean cloths in a clean covered container.