Stockinette or cheesecloth are two of the most versatile names in textiles you can have on hand — whether you're in the commercial sector or at home. Here's everything you need to know about using them effectively.
What Is Stockinette?
Stockinette is a tubular knitted fabric, typically made from cotton. It's soft, absorbent, and lint-free, making it ideal for a wide range of food processing jobs as well as ideal for cleaning and polishing tasks. It's commonly used in automotive workshops, as well as general industrial cleaning.
Common Uses for Stockinette
- Straining and filtering – Use it to strain stocks, sauces, and liquids in any kitchen task, also suitable in the brewing production, for a cleaner result.
- Polishing and buffing – The soft knit texture is perfect for applying and buffing waxes, oils, and polishes on metal, wood, and painted surfaces without scratching.
- Applying stains and finishes – Woodworkers love stockinette for applying stains evenly without brush marks.
- General wiping and cleaning – Its absorbency makes it great for mopping up spills in workshops and kitchens alike.
What Is Cheesecloth?
Cheesecloth is a loosely woven cotton gauze fabric. Despite its name, it has dozens of uses beyond cheesemaking. It's lightweight, breathable, and highly absorbent.
Common Uses for Cheesecloth
- Straining and draining – Perfect for straining yoghurt, nut milks, stocks, and jams. The open weave lets liquid through while catching solids.
- Dusting and polishing – Cheesecloth is gentle enough for delicate surfaces and antiques.
- Bundling herbs and spices – Tie herbs into a bouquet garni for soups and stews.
- Cleaning and wiping – Use dampened cheesecloth for streak-free cleaning of glass and mirrors.
Cheesecloth for Cheesemaking
This is where cheesecloth truly earns its name. It's an essential tool for anyone making cheese at home or in a small dairy operation. The open weave allows whey to drain away while holding the curds together, giving you the right texture and consistency.
- Draining curds – Line a colander with cheesecloth, pour in your curds and whey, and let gravity do the work. The whey drains through while the curds are retained.
- Pressing cheese – Wrap curds in cheesecloth before placing them in a cheese press. The cloth holds the shape and allows continued whey drainage under pressure.
- Soft cheeses – For ricotta, paneer, and labneh, simply hang a cheesecloth bundle over a bowl and let it drain in the fridge overnight.
- Aged cheeses – Wrap hard cheeses in cheesecloth during the ageing process to protect the rind while still allowing the cheese to breathe.
- Butter making – Use cheesecloth to strain and wash homemade butter, removing excess buttermilk for a cleaner, longer-lasting result.
Tip: Use a finer grade cheesecloth (more layers or tighter weave) for soft cheeses that need a smoother texture, and a looser weave for initial draining of curds.
Cheesecloth for Home Brewing
Cheesecloth is a favourite among home brewers for its fine filtration and food-safe cotton construction. Here's how it's used across different brewing processes:
- Beer brewing – Use cheesecloth to strain hops, grain husks, and other solids from your wort before fermentation. It helps produce a cleaner, clearer brew without the need for expensive equipment.
- Wine and cider making – Line a colander or strainer with cheesecloth to filter fruit pulp and sediment from pressed juice, giving you a smoother ferment.
- Cold brew coffee – Cheesecloth makes an excellent filter for cold brew, removing grounds while allowing the full flavour to pass through.
- Kombucha and kefir – Cover fermentation vessels with cheesecloth to allow airflow while keeping dust and insects out during the fermentation process.
- Nut milks and plant-based drinks – Squeeze blended almonds, oats, or cashews through cheesecloth for smooth, homemade plant milks.
Tip: For finer filtration in brewing, fold your cheesecloth into multiple layers. The more layers, the finer the strain — ideal for removing fine particles from beer or wine.
Cheesecloth and Stockinette for Hangi
The hangi is a cornerstone of Māori cooking and a beloved tradition at gatherings across Aotearoa New Zealand. Both cheesecloth and stockinette play a practical role in preparing and wrapping food for the hangi pit.
- Wrapping food parcels – Cheesecloth is ideal for wrapping vegetables, meat, and stuffing into individual parcels before lowering them into the pit. It holds everything together while allowing steam and heat to penetrate evenly.
- Lining baskets – Line your hangi baskets with cheesecloth to prevent smaller food items from falling through the wire and to make lifting the cooked food out easier.
- Stockinette for meat – Tubular stockinette can be pulled over roasts and larger cuts of meat to hold their shape during cooking and make them easier to handle when lifting from the pit.
- Keeping food clean – Wrapping food in cheesecloth provides a barrier against soil and ash while still allowing the smoky, earthy flavours of the hangi to infuse the food.
Tip: Soak your cheesecloth in water before wrapping food — this creates extra steam inside the parcel and helps keep the food moist throughout the long cook.
How to Wash Stockinette and Cheesecloth
- Machine wash in warm water with a mild detergent.
- Avoid fabric softeners — they reduce absorbency over time.
- Tumble dry on low or air dry to maintain the fabric's integrity.
- For heavily soiled pieces, pre-soak in warm soapy water before washing.
How to Cut Stockinette and Cheesecloth to Size
Both fabrics cut easily with sharp scissors or a rotary cutter. For cheesecloth, a straight edge and cutting mat will give you clean lines. Stockinette can be cut across the tube to create open cloths, or left tubular for polishing applications.
Ready to stock up? Browse our range of cheesecloth and stockinette — available in bulk rolls and pre-cut sizes to suit any job.