Juustokankaita

Juustokankaita, often translated as "cheesecloth" or "cheese fabric," is a loosely woven cotton fabric traditionally used in cheesemaking. Its primary function is to separate curds from whey during the cheesemaking process. The open weave allows liquid whey to drain away while retaining the solid cheese curds. It is also used for straining other liquids and for wrapping and pressing cheese, which helps to shape it and remove any remaining moisture.

The fabric is typically made from 100% cotton, which is absorbent and breathable. Its natural fibers are also considered food-safe. Juustokankaita is usually sold in rolls or pre-cut squares and can be reused after washing, although it may become stained over time. For some delicate applications or when a very fine straining is required, multiple layers of juustokankaita might be used. Beyond cheesemaking, its porous nature makes it suitable for various culinary tasks such as draining yogurt, straining broths, or creating sachets for herbs. In some contexts, especially for artistic or craft purposes, the term can refer to a very fine, sheer cotton fabric irrespective of its culinary use.