Cleaning cheesecloth for reuse

[pluto9]

I've been making soft cheeses at home for a while, and one thing I'm always curious about is how to properly clean cheesecloth after use. After straining curds, it gets soaked with whey and bits of cheese, and I don't want to just toss it in the laundry and risk lingering odors or bacteria.
For those who reuse theirs, what's your process? do you soak it first, boil it, or use any special detergents? how do you make sure it's truly clean without wearing it out too quickly? I'd love to hear tips for keeping cheesecloth ready for the next batch without compromising hygiene or texture

 

[BugFlick]

I stick mine in a bucket of cold water while cleaning up. Later, I soak it in hot water with a bit of dish soap, rinse, then either hand-wash or throw it in the washer in a mesh bag, no softener, and line dry. If I'm nervous about bacteria, I boil it for a few minutes before the next use. Works every time.

 

[cheese.face]

I usually rinse mine immediately in cold water, then boil it for a few minutes to kill any bacteria. After that, quick wash with mild soap and a thorough rinse works. Hang it to dry, and I store it in a clean, dry container, can lasts for months if you don't overdo the soap