How to Properly Prep & Clean Cheesecloth for Cooking

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)

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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.

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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.

Instant Pot “Galbitang” (Korean Beef Soup)

This one’s the kind that makes you feel like your soul is revitalized from the very first sip. 

GALBITANG 갈비탕
COW SHARE MEALS Pt. 1

Korean Beef Soup
Yields: ~6 servings

INGREDIENTS

Beef Base

• 3 lbs frozen *boneless beef stew meat (If possible: 100% Grass-Finished)
• 1 tsp sea salt (for parboil step)
• 1 inch fresh ginger, sliced

Soup Base

• 6 cups filtered water
• 6 dried dashi anchovies
• ½ medium onion, chopped
• ½ lb daikon radish, chopped (about 2 cups)
• 1" fresh ginger, sliced into coins
• 2 tsp garlic, minced/sliced
• 3 pieces kombu (1x1")
• 2 tsp sea salt
• 3-4 tsp authentic fish sauce*

METHOD

1) Quickly Clean the Beef

1. Add frozen stew meat to Instant Pot.

2. Add water just to cover.

3. Add 1 tsp salt + 1" sliced ginger.

4. Select Sauté (High) and bring to a boil.

5. Boil 3 minutes.

Drain completely.
Rinse beef under cold filtered water.
Rinse out the pot.

This step keeps your broth clear and clean-tasting.

2) Build the Broth

Add to the Instant Pot:

• Cleaned beef
• 6 cups filtered water
• 6 anchovies
• ½ onion
• ½ lb daikon
• 1" ginger
• Garlic
• 3 pieces kombu

Optional flavor & nutrient boost: 1-2 tsp fish sauce

Tip:
Do not overfill
Wrap aromatics (all but the beef: anchovies, onion, daikon, ginger, garlic, kombu) in an organic cheesecloth if you want a very clear broth!

3) Pressure Cook

1. Lid on.

2. Pressure Cook High – 35 minutes (from frozen).

3. Natural release 15 minutes.

4. Manually release remaining pressure outside (to keep indoor air clean)

Because this is stew meat (not ribs), 30 minutes keeps it tender without it completely shredding apart.

If pieces are large or particularly tough, add 5 more minutes.

4) Finish

Remove aromatics: anchovies, kombu, onion, ginger.

Skim off top for a clearer broth (or leave it in for some extra proteins + water-soluble minerals. To each their own!)

Salt gradually to taste (about 2 tsp).

*If you want extra body in the broth:
• Add 1 tsp fish sauce per bowl (authentic fish sauce = all the umami, vitamins, and omega 3s without weird fishy artificial flavors)
skip for this for those w/ high histamine

Optional: Sauté (low) an extra 5 minutes to make a deeper broth.

Texture Notes

This Boneless stew meat is
• Tender
• Soft
• Rich & Beef Brothy

If you want it extra soft, pressure cook an additional 5–10 minutes.

Storage

Fridge: 3–4 days
Freezer: 2–3 months

The broth thickens & flavors deepen as gelatin develops when you let it sit!

Why This Works for Cold Season

• Galbitang is traditionally served as a restorative soup.
  (Helped my baby so much when eczema was an issue)

• It’s easy to digest — Light but rich & nutrient dense.

• The soup is clean AND deeply nourishing.

With winter lingering and sniffles making the rounds, this is exactly the kind of meal that warms from the inside out.

In good health,
Mum with a bun

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Savings On Ingredients I Use

I’m always using quality meat to ensure each bite is gut healthy and supportive of our family’s body.

• 100% Grass Fed & Finished Beef
  code MUMWITHABUN25 SugarHill Farmstead
  $25 off first order.

• *Traditional Jeju Fish Sauce
  code MUMWITHABUN Kim’C Market
  $5 off entire order. Min purchase of $49 required. Limited to one use per customer.

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The Main Health Benefits

Galbitang is an incredibly nutrient-dense, protein-rich Korean beef [short rib] soup well-known and loved for its immunity boosting, energy enhancing, and recovery supporting properties. I love that it supports gut health via the gelatinous / collagen-rich cuts of meat that can be used for it. The amino acids from quality, grass-fed & finished beef in this recipe provide a deeply comforting and truly healing, easily digestible meal. 

• High Quality Protein: Packed with essential proteins from beef stew meat, the quality protein & gelatinous pieces help rebuild strength.

• Boosts Immunity & Warms the Body: Epic for winter. A hot, nutrient-dense bowl/cup of this Galbitang broth instantly warms the body & helps combat illness-related fatigue.

• Nutrient-Dense Recovery Food: Rich in iron, vitamins, and minerals. I recommend eating it to restore energy during/after illness, for new postpartum mothers, or for those with eczema.

• Gut-Healing & Collagen-Rich: Traditional Galbitang broth is quite rich in collagen/gelatin and amino acids like glycine and glutamine, which help strengthen the gut lining..

How We Find Truly 100% Grass-Fed, Grass-Finished Beef for Our Family

100% grass-finished, needle free, antibiotic & hormone free beef (the way God designed beef to be) is something my family & I are incredibly grateful to have access to…

The Truth About “Grass-Fed” Beef
(And the Exact Email I Send Before Buying a Cow Share)

It’s getting harder and harder to feel confident about our food system.

Labels like “grass-fed” sound reassuring, but many people don’t realize that some cattle are pasture-raised initially and then grain-finished (strategically fattened up via grain or other inputs for business efficiency).

If you’re intentionally seeking beef that is 100% grass-fed and grass-finished from start to finish, it’s key to ask deeper questions.

When we placed our fourth cow share order, the excitement was real.

I wrote in my journal that day:

“The sound of rain is soothing me, but the distinct sound of a delivery truck is what we’ve been waiting for all day.”

Unboxing our quarter cow share truly feels like Christmas to me — because I know exactly where this meat came from. I feel so much peace knowing each bite will nourish my family.

Why We Choose Cow Sharing with SugarHill Farmstead

For our family, buying a 1/4 cow directly from a local farm has been:

• More transparent

• More cost-effective long-term

• Aligned with our values and health goals

• A way to support local agriculture

When you purchase a share of an animal, you’re investing in the whole cow — steaks, roasts, ground beef, bones, fat, organ meats, stew meat. It’s called ‘nose-to-tail’ eating, and it allows us to cook more intentionally & nutritiously.

But before we ever commit to a farm, I send an email (&/or a phone call).

The Exact Email I Send to Farms

Here is the Email message I send when inquiring about a cow share:

Hi, my name is [NAME], and I'm looking into purchasing a cow share. I just had a few quick questions about how your cattle are raised —

I’m really intentional about the quality of beef I buy, especially for my family’s health. I’m hoping to confirm a few details about your practices:

• Are your cows 100% grass-fed AND grass-finished?
(Not just raised on pasture, but finished on grass too — no grain at the end?)

• Do you use any corn or soy in their feed at any point — even during finishing or winter months?

• Are your cows vaccinated, injected, or given any kind of needles — like antibiotics, dewormers, or mRNA vaccines?

• Is the beef processed locally and USDA-inspected? And do you offer true quarter shares with a mix of steaks, roasts, and ground beef?

Thank you — I look forward to hearing from you soon!

These questions help me understand the farm’s philosophy, transparency, and animal husbandry practices.

The Response That Meant So Much to Me

Here on the Island of Hawaii, we’ve sourced our beef-share from Sugar Hill Farmstead.

When I sent the email above, this was their response (shared with permission):

Aloha Jane,

Thank you so much for your thoughtful questions. I’m always happy to connect with customers who care deeply about the quality and sourcing of their food.

1. 100% Grass-Fed AND Grass-Finished
Yes, our cattle are 100% grass-fed and grass-finished. They live their entire lives on our lush, green pastures with no grain ever — no hay, corn, or soy at any point.

2. No Vaccines, Antibiotics, or Chemicals
We do not use any vaccines, antibiotics, dewormers, or chemical treatments. Instead, we manage the health of our animals through rotational grazing, which breaks the parasite life cycle and allows their immune systems to thrive naturally. No chemicals are ever used on our pastures either.

3. Custom Exempt Processing
We process all of our meat ourselves under the USDA’s custom-exempt rule, which means we sell the animal in whole or shares before butchering. This allows us to go beyond USDA minimums and slow things down — processing one animal at a time, with no line speeds or stress-inducing holding pens. Our process eliminates unnecessary stress and ensures both ethical handling and exceptional meat quality.

4. Quarter Shares with a Balanced Mix
Yes, we offer a quarter share with a mix of steaks, roasts, stew meat, bones, and ground. It’s a great way to experience the whole animal and stock your freezer with nutrient-dense, clean meat without committing to an entire half share.

Their transparency and willingness to explain their practices thoroughly meant everything to me. It didn’t feel defensive. It felt aligned.

What Our 1/4 Cow Share Includes

Our quarter share typically includes:

• Ribeye & sirloin steaks

• Roasts

• Ground beef

• Stew meat

• Bones for broth

• Organ meats (upon request)

I want everyone who desires to repair + strengthen the integrity of their gut health via quality meat to have access to trustworthy meat so I reached out to Sugar Hill Farmstead for this $25 off code (for new customers).

It fills our deep freezer beautifully — and gives our family of 4 months of intentional meals.

Why This Matters to Us

If you’ve followed our journey, you know we’ve prioritized nutrition and lifestyle changes to support our kids’ overall wellness and to eliminate eczema.

For us, sourcing high-quality protein is a BIG part of our commitment to whole-body nourishment and gut health.

Here’s an educational video about misleading “grass-fed” labeling practices, which I appreciated because informed consumers make empowered decisions.
(Courtesy of Lineage Provisions)

This post is for educational purposes only — not medical advice — but I believe through this information families make impactful & life-giving decisions.

If You Want to Start Cow-Sharing (+ A Discount Code)

1) Find a farm local to you here. Create a list of local farms you might want to source from.

2) Feel free to copy and paste the exact email I use to contact farms. (Or call them!)

And if you’re local to the Hawaiian Islands, Sugar Hill Farmstead has generously offered a $25 discount code (MUMWITHABUN25) for our community.

Feeding your family well doesn’t have to feel overwhelming. It just starts with asking better questions!

You should get a feel for if the farm is right for you and your family just via the communication alone. You got this ♡