What's an effective method to strain liquids? When I make horchata or aqua frescas, I often have a large volume (quarts) of liquid that could benefit from straining.  Usually only the small fine mesh strainer can get out the fine particles that remain after running the juices through the blender.  

I haven't really seen very fine mesh strainers that are bigger than a couple inches across; I'd like to be able to strain a large volume at once.  Are there any tricks of the trade?
Cheese cloth is easy to find and does a great job when we make horchata.

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I use a regular mesh strainer like the one below, and I line it with a few layers of cheese cloth.  Depending on your colander's design, it might work too.

The number of layers depends on what your straining, and how loose the cheesecloth is.  I use it more often to make mascarpone cheese and I typically use 3 or 4 layers.  

I set the strainer over a large bowl and load the strainer and cheese cloth with as much unstrained liquid as it will take.  Something like horchata shouldn't take too long, a few minutes maybe.  When I make mascarpone I set the strainer (in its bowl) in the refrigerator overnight.