A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The curds in the cheesecloth are then pressed into a form with a wooden cover. The petals are soaked in water for a full day and then strained through cheesecloth. Potatoes are grated over cheesecloth and excess water is allowed to drain. Coconut cream is extracted from the first pressings of grated coconut pulp directly through cheesecloth. Another option is to parboil lutefisk, wrapped in cheesecloth and gently boiled until tender. The grated yuca is squeezed through a cheesecloth removing most of its liquid. Milk is kept in a fine woven cheesecloth to make a thick yogurt. If the holes are too big, the steamer can be lined with damp cheesecloth. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. The mixture is later kept in a fine woven cheesecloth to make a thick yogurt. He would capture them using nets made with brooms, coat hangers, and cheesecloth bags. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. The precipitated casein is filtered through cheesecloth, pressed to remove liquid, and shaped into balls.