I've only ever made thicker hot sauces, but I'm currently fermenting one that I need to strain out once it's done. I'm wondering what methods are best. I've never had much luck with cheesecloth, but maybe it's because I've only bought the cheap roles that shred when you cut them. Should I be buying cheesecloth bags? Should I use a metal strainer? What works best for you?
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Best Straining Methods?
- Thread starter SibbysSauces
- Start date
I may re-incorporate using the strainer after using the food mill as I got bits of seeds using the smallest plate. This is after running the mash through the blender to break it down further and make the sauce thick. Sauce on the right is the one with the bits. Not sure if having the bits in there is a bad thing or not. Perhaps it makes it more of a "raw" sauce? One might call this sauce gritty. ¯\_(ツ)_/¯
Yeppir I do that now and people here (in BKK) are getting excited about it. 
As I mention above, the sauce was watery without running the fermented mash thru the blender. I had saved that unblended mash and had started drying it and had added some salt to it before drying started. The resulting dried material was flaky without being blended whereas when blended, the dried mash came out in these beauteous nuggets.
The flaky dried mash didn't seem to dry as thoroughly either. Bangkok humidity doesn't help but I had it in the oven for over a day at 90°C with the oven's fan running. The nuggets in the jar are nice and crispy. I have a big bowl of this last batch now blended waiting to get in the oven.
I think the flaky stuff I may just put back into the blender and make a powder from it.
As I mention above, the sauce was watery without running the fermented mash thru the blender. I had saved that unblended mash and had started drying it and had added some salt to it before drying started. The resulting dried material was flaky without being blended whereas when blended, the dried mash came out in these beauteous nuggets.The flaky dried mash didn't seem to dry as thoroughly either. Bangkok humidity doesn't help but I had it in the oven for over a day at 90°C with the oven's fan running. The nuggets in the jar are nice and crispy. I have a big bowl of this last batch now blended waiting to get in the oven.
I think the flaky stuff I may just put back into the blender and make a powder from it.