This is the Korean traditional way + chef-standard.

I often get asked which cheese cloth I use.
I use this (unbleached, GOTS certified, organic one)

PREPPING A NEW CHEESECLOTH

1) Wash WELL

New cloth sheds the most.

Wash 2–3 times using:

hot water
mild soap
a good scrub between your hands

Rinse until water runs clear.

2) BOIL THE CHEESECLOTH (Most Important Step)

Boil for 5–10 minutes in plain water.

This:

locks fibers
shrinks the weave tighter
removes loose fluff
sterilizes the cloth

This single step reduces shedding by ~90%.

3) SOAK in Salt Water (Traditional Korean Trick)

After boiling, soak in:

warm water + 1–2 tsp sea salt
for 10 minutes.

This makes the cotton fibers contract slightly = tighter grid = no shedding.

4) Wring Out COMPLETELY

Cloth should be:

damp
not dripping

Dripping cloth = fibers loosen + stick.

How I Clean My Cheesecloth After Making Broth

Can you spot the cheese cloth? Hint: See upper left corner of the pot.

The Problem With Meat Broth Residue

When you use cheesecloth in:

Meat stock
Anchovy broth
Garlic/onion aromatics
Instant Pot pressure cooking

You get:

Coagulated proteins (“meat scum”)
Fat residues
Strong odors

If those sit or go straight into the washer, they can:

Trap in fibers
Leave faint odor
Transfer grease to other laundry

So here’s my protocol.

Best Practice: Post-Broth / Cooking Cleaning Routine

1) Rinse Immediately (Very Important)

Right after removing from broth:

Rinse under very hot running water
Massage and squeeze repeatedly

Hot water dissolves fat better than cool water.

If fat has solidified:

Reheat water first — don’t use cold.

2) Simmer to Degrease (Vs. Soap Alone)

Instead of scrubbing immediately with dish soap,

Place cloth in a small pot with:

Plain water
Optional: 1 tsp baking soda

Simmer gently 5 minutes.

This:

Releases trapped protein
Loosens fat
Neutralizes odor
Re-sterilizes the cloth

This step works better than scrubbing alone.

3) Gentle Hand Wash (If Needed)

If residue remains:

I suggest using a small amount of:

Fragrance-free soap - I get mine from Branch Basics (code MUMWITHABUN)
human-safe, non GMO, no nuts or tree nuts, hypoallergenic, no synthetics
OR
Non-Toxic (unscented) detergent - Ex: Truly Free (discount in link)

Massage thoroughly.
Rinse until water runs completely clear.

4) Separate Wash (Recommended)

Wash cheesecloth:

Separately
Or with kitchen towels
Not with your whites/clothes

Reason:

Meat fats can cling to fabric - I learned as a mum…

Use:

Hot water
Fragrance-free, non-toxic detergent
Optional: Extra rinse cycle (if you have time)

5) Air Dry > Dryer (Preferable)

Dryer is not wrong — but air drying is better because:

High heat can weaken fibers over time
Air drying keeps weave integrity longer

Hang fully dry.
Shake once dry.

🌿 FAQ

Q: Can I Use Your Salt Soak Trick To Clean Used Cheesecloth?

A: The Korean salt soak method is GREAT for:

New cloth prep
Tightening weave
Reducing lint

BUT you don’t need to repeat salt soak for every wash — only for initial prep or if weave loosens over time.

Q: What’s wrong with scented detergent?

A: It contains fragrance (most are toxic, endocrine, and gut disrupting chemicals) which can be essential oils at best, which are not intended for consumption (you’ll be inadvertently putting it in your food via steam / pressure cooking / boiling)

Q: When should I retire my cheesecloth?

I say replace when you notice:

Persistent odor even after boiling
Visible thinning
Tears forming
Permanent staining that won’t release

If you’re using it often for anchovy/meat broth, consider:

One cloth for meat stocks
One cloth reserved for steaming (ex: rice cakes)

This keeps flavors in your cooking endeavors clean and prevents cross-odor.

How to Properly Prep & Clean Cheesecloth for Cooking