A Closer Look: Organic Cotton Bag

Today we are going to take a closer look at an Organic Cotton Bag used for straining kefir, yogurt, or soft cheese varieties

Product Highlights


Made of organic cotton and available in three sizes: 8″x10″, 10″x12″, and 12″x15″. Perfect for straining kefir, yogurt, or soft cheese varieties. Also great for use with produce and grains. Bring these to the store instead of using plastic bags. Each cotton bag contains its own tare weight tag.

Made in India. Unbleached. High quality and meant to be washed and reused many times.

Product Q&A

Q. Can these bags be used in place of cheesecloth used for ricotta?

A. Yes, this bag is perfect for straining a variety of soft cheeses, as well as kefir and yogurt.

Q. Are these bags reusable? If so, what is the best way to wash them?

A. Yes, the bags are reusable. Hand or machine wash, mild detergent, rinse well and most importantly, no bleach.

Q. Hi. What size bag would be appropriate to strain 1 quart of yogurt? 2 quarts? Thanks.

A. The small size bag will work fine for 1 quart of yogurt. For 2 quarts, you will find the medium will work, but the large size gives more room for drawing the bag closed for hanging.

Q. Hi, if I am just starting out with water kefir grains, what size of a bag should I use? Also, would it be fine to keep the grains in the bag without washing it if I kept using the grains in the cycle recommended? Thanks for your help!

A. We no longer recommend keeping water kefir grains in a bag due to risk of mold. If you do decide to use a bag, we strongly encourage diligent sanitation. Also, be sure the bag remains fully submerged in the sugar water for the entire brewing period.

For easy straining of your water kefir grains, try our fine mesh strainers: http://www.culturesforhealth.com/plastic-nylon-strainer.html

To order the Organic Cotton Bag from the Cultures for Health site click here.



Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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