Nut Milk Bag
A nut milk bag, also known as a straining bag, is a tightly woven mesh bag used to filter out pulp when making homemade soy milk or nut milk, and it determines how smooth the finished plant milk turns out.
Characteristics
A nut milk bag is typically woven tightly from nylon mesh or organic cotton, with pores fine enough to strain out pulp and fine particles from soy or nut milk while letting the liquid pass through freely. It's an essential tool for getting silky, pulp-free plant milk, and it also works well for straining homemade stock and juice.
How to Choose
Look at the mesh density (usually labeled by "mesh count" — the higher the number, the finer the weave) and whether the material is food-grade. Organic cotton tends to be more breathable and durable, while nylon is easier to clean and less prone to staining or holding onto odors — choose based on your preference.
How to Use
Pour the blended soy or nut milk into the bag, then squeeze repeatedly from the top down with both hands to extract as much liquid as possible while leaving the pulp behind. Don't throw away the strained pulp — it can be repurposed in baking or turned into vegetarian crackers, making good use of every part.
Care
Rinse the bag with clean water immediately after each use to prevent pulp from drying and clogging the mesh. Soak it periodically in light saltwater or a dedicated cleaning solution to sanitize it, then dry it and store it somewhere well-ventilated to prevent bacteria and odors from developing in prolonged dampness.
Tips
If liquid isn't coming out easily when you squeeze the bag, try pressing against the sides with the back of a spoon — it takes less effort than squeezing by hand alone and helps extract more of the liquid left in the pulp.
