A straining bag is a fabric bag used to strain liquids in the kitchen, traditionally made from muslin, calico, or a dedicated jelly-bag fabric. The liquid — stock, fruit juice for jelly, nut milk, yoghurt for labneh, or infused oils — is poured in and allowed to drip through, leaving solids, pips, pulp, and sediment behind. For a clearer result the liquid can be passed through twice, and gentle squeezing speeds things up at the cost of some cloudiness. Jelly bags often hang from a stand so gravity does the work overnight. The bags must be washed thoroughly in hot water after use and dried completely, since damp cloth left with food residues quickly grows mould.