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Draining with fabric

Draining curds into woven fabrics is an efficient method and is suitable for several technologies.

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Controlled draining

Cheesecloths and draining bags separate the curd from the whey by allowing the draining through the textile mesh. Various cheese technologies use them, such as fresh cheese to drain the curd by gravity or pressed cheese to hold the curd in the mould during pressing.

Natural and synthetic cloths are used with moulds, while the draining fabrics are often sewn into bags for lactic curds and Greek yogurts.

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The mesh is the key

The fabric mesh acts to retain the curd. Several choices are available. Some examples below :

Draining fabrics

Synthetic fabrics are sewn as a bag for manual use or with a filter press.

Cheesecloths

Fine, medium, or large mesh, pre-cut and sewn or in rolls.

Synthetic liners

For single use in a mould.

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Applications

Some application examples :

Draining by gravity

For lactic and fragile curds, slow, controlled, and respectful of the curd. Nylon bags available in several formats.

Draining in filter press

The draining is accelerated by pressing bags for fresh cheeses and drained yogurt. Bags are available for small Fromagex filters as well as industrial filters.

Pressing into a mould

For pressed cheeses, cheesecloths are available with different mesh and sizes depending on the mould used, for example, the stainless steel rectangular mould for cheddar.