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How to Make Curtains Using Tea-Dyed Cheesecloth

By Daisy Cuinn

For an economical window treatment with a breezy, lacy look, try tea-dyed cheesecloth. The tea dye gives the airy cheesecloth an antiqued appearance, and the fabric itself diffuses sunlight while keeping your room bright. The look works well with country, primitive-style decor and rooms with a natural, muted style. Purchase cheesecloth at fabric stores or household retailers, where 2-yard packages may be found in the housewares section near the kitchen gadgets.

Pour 6 cups of boiling water over 12 tea bags in a bucket. Allow the tea to steep for 15 minutes.

Hold the cloth in front of the window. You may find that the 2-yard piece is a good fit as-is; otherwise, mark the corners with colored chalk, add 2 inches to the length, and cut it to size with sharp scissors.

Remove the tea bags from the bucket and discard. Place the cheesecloth in the bucket and push it under the liquid with a wooden spoon. Allow the cheesecloth to soak for 15 minutes to 1 hour, depending on the color you desire.

Remove the cheesecloth gently from the bucket. Do not wring. Hang the cheesecloth to dry outside or over a bathtub.

Mix 2 gallons of water with 2 gallons of vinegar in another bucket. Place the dyed cheesecloth in the vinegar solution and soak, submerged, overnight. Rinse the cheesecloth in warm water, and hang to dry.

Fold 2 inches of the top edge of the cheesecloth. Place curtain hoop clips every 4 inches along the edge, slide the hoops on a curtain rod and hang. Alternatively, you can simply drape the cheesecloth over a curtain rod to hang.

Tip

If you don't have a curtain rod installed, purchase an adjustable tension curtain rod. To clean your tea-stained cheesecloth curtains, soak them in warm soapy water, rinse and hang to dry.

Warning

Do not dry cheesecloth in the dryer, as it will cause unraveling.

About the Author

Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," Celebrations.com and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.