Fine Mesh Sieve or Cheesecloth?

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You are likely to find both fine mesh sieves and squares of cheesecloth in professional kitchens and chefs will tell you that both are invaluable and versatile tools that can be used in a variety of ways. Do you know the difference between a fine mesh sieve and a cheesecloth?

What is a fine mesh sieve?

A fine mesh sieve (or sifter) is one of the most useful pieces of kitchen equipment as it can be used in many different ways, every day. A large fine mesh sieve with a deep bowl is particularly useful as it can hold greater quantities. The mesh of the bowl is often in a double layer and is so fine that you can hardly see the holes.

A fine mesh sieve is perfect for rinsing pulses and straining cooked pasta. The sieve is perfect for gently washing a small quantity of soft fruit or fresh herbs. The mesh sieve can also be filled with vegetables, covered with a pan lid and placed over a pan of simmering water to steam the vegetables perfectly.

A large fine mesh sieve is essential for passing flour and powdered sugar through to get rid of any lumps and also to aerate these ingredients. For decorating homemade Tiramisu and other cakes, a sieved sprinkling of cocoa powder is perfect and a homemade loaf looks so tempting with a generous dusting of sieved flour. A fine sieve is also ideal when making purées or sauces to ensure they are satin smooth.

What is a cheesecloth?

Cheesecloth is a cotton material that can be used for straining liquids. The cloth is finely woven and comes in seven grades which denote the number of woven threads per square inch – the higher the grade the finer the cloth.

One of the main uses of cheesecloth in the kitchen is for straining the cheese curds when making cheese. Cheesecloth is very versatile and has many uses including straining liquids and sauces plus infused oils. This is easily done by securing a piece of cheesecloth taut across the top of a large jug or similar.

Small bunches of herbs can be wrapped and tied in a small piece of cheesecloth to make a bouquet garni and cheesecloth can also be used to keep a piece of fish intact when poaching.

What are the differences between the two?

Fine mesh sieves are perfect for removing any lumps from dry ingredients such as flour and cocoa. Straining purées and sauces with a sieve will ensure that they are silky smooth and using a fine mesh sieve is the effective way to drain cooked vegetables and also for steaming vegetables.

Fine mesh sieves are quick and easy to use as they are usually hanging somewhere convenient in the kitchen. The sieve is sturdy and always holds its shape and has a broad heat-resistant handle for a comfortable grip. When holding the sieve, you will have one spare hand for spooning in the ingredients/ liquids you want to sieve.

Cheesecloth is excellent for straining purées and sauces. If you are going to use cheesecloth it will take a few moments to get organised as the cheesecloth must be firmly fastened to the top of a large jug/jar using kitchen string or a strong rubber band. The advantage that cheesecloth has when it has been fixed ready to use, is that you will have both hands free.

The big contrast between a fine sieve and a cheesecloth is that the sieve can be easily washed and used time and time again, whereas cheesecloth is discarded after use.

Both the cheesecloth and fine mesh sieve are very effective at straining purées and sauces. The big dissimilarity between the two is that the fine mesh sieve can also be used for sifting dry ingredients, to get rid of lumps and incorporating air in flour to help it rise during baking. Using a fine mesh sieve is also a good way to wash delicate fruit, vegetables and herbs and also for draining cooked rice and pasta.

Can one replace the other?

The ideal solution is to have both in your kitchen as they have different roles and you will find both useful for a range of recipes. Certainly, if you are needing to strain purées, gravies or sauces, either a fine mesh sieve or cheesecloth can be used to ensure excellent results- although the cheesecloth is best as it will catch even the finest particles. Both cheesecloth and a fine sieve can also be used for cheesemaking when you need to separate the curds from the whey.

If you are trying to make a recipe that needs you to carefully sieve a gravy, sauce or purée and you don’t have either a fine mesh sieve or some cheesecloth, a ‘trick of the trade’ is to use a coffee filter paper instead! Top chefs who want to achieve the ultimate in beautifully refined pâtés, silken sauces and glossy coulis, have found that to line a large fine mesh sieve with cheesecloth is best of all as this guarantees success.

You can order your Ruoth large fine-mesh sieve, directly from Amazon or our online store.