Made for straining cheese, this material "is the kitchen tool you didn't know you needed," says Christine Albano, Martha Stewart Living food editor. "But once you discover it, you can't believe how many uses it has."
Line a colander with cheesecloth, place over a bowl, and pour liquid through.
Keep the breast moist by roasting it wrapped with wine-and-butter-drenched cheesecloth. Get the recipe.
Add Texture to Goat Cheese
Roll balls of soft chevre (1 1/2 teaspoons each). Refrigerate for 10 minutes. Wrap in 3-by-4-inch pieces of cheesecloth; twist ends. Unwrap, and serve on toasts, garnished with chives.
Fit a square over a canning jar filled with confectioners' sugar, pull taut, and screw on ring (no cap); dust cookies.