Mrs. Anderson's extra-fine, unbleached cotton Cheesecloth is invaluable among kitchen supplies for cooking, roasting, draining, straining, and sieving. Filter out seeds, skins, fibrous bulk, and lumps for silky-smooth syrups and jellies, sauces, pastes, purees, gravies, cream soups, clear broth, and stock. Add it to canning supplies. Line a strainer or colander with cheesecloth, place a catch bowl underneath, and pour in the item to be strained. Use multiple layers to trap even smaller bits. An essential of cheese making supplies, it captures dairy solids and allows whey to drain for a firmer homemade cheese. It promotes air circulation to keep cheese mold free as it ages.