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Strain through a cheesecloth-lined strainer.
Strain the liquid in the pan into a bowl through a cheesecloth-lined strainer.
Strain the stock through a cheesecloth-lined strainer and measure out 3 cups.
Strain the liquid in the pot through a cheesecloth-lined strainer set over a bowl and return to the pan.
I usually do not, but if you do, strain it once it has cooled through a cheesecloth-lined strainer and keep in the refrigerator.
Oil two 1 1/2-quart loaf pans and spread half of meat in each pan. 5. Pour stock through a cheesecloth-lined strainer over a large bowl.
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Set in a cheesecloth-lined sieve set over a bowl for 1 hour.
To thicken yogurt, simply put it into a cheesecloth-lined strainer set over a bowl and refrigerate for several hours.
(Depending on what you're making, it can be a good idea to drain the purée in a cheesecloth-lined strainer).
Drain the fromage blanc in a cheesecloth-lined sieve for at least 2 hours, squeezing out the liquid; place in a bowl with the cr me frache, nutmeg, salt and pepper and mix well.
You gently spoon this moist mass of curds out of the pot (I use a Chinese "spider" skimmer) and set them in a cheesecloth-lined strainer to drain for five minutes, and you've got ricotta.
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