Clarification
Crystal-clear cocktails using milk-washing or agar-agar techniques
The Setup
Cold Milk:100.0mL
Lemon Juice:10.0mL
OR
Citric Acid Powder:2.0g
The Reaction
1Prepare your 100.0mL of Cold Milk in a large container.
2Mix your 10.0mL of Lemon Juice (or 2.0g Citric Acid) into your base liquid.
3Slowly pour the acidified liquid into the milk. DO NOT STIR. Let it sit for 30 minutes.
The Filtration
1Strain through a coffee filter. The first pass will be cloudy.
2Re-pour the strained liquid through the same filter with the curds until it runs crystal clear.
3Estimated Yield: 340mL (approx. 85%) after curd retention.
ALLERGEN WARNING — CONTAINS DAIRY
This clarification method uses whole milk. The final product contains trace dairy proteins (casein) even after straining. Must be labeled as a dairy allergen for commercial service. Clarified liquids are more stable but still require refrigeration. Shelf life: 5–7 days refrigerated.
Why:
The curds are too fine and are passing through the filter, or the liquid temperature is too warm.
Fix:
Chill everything, including the filter. Use a finer mesh (nut milk bag + coffee filter). Allow each pass to go through slowly without pressing.
Why:
The mixture is likely too neutral (low acidity).
Fix:
Add more acid (Lemon Juice or Citric Acid solution) directly to the spirit/base liquid until you see immediate curdling upon contact with the milk.
Why:
The milk was too warm, or the fat content was too high for this specific spirit.
Fix:
Use fridge-cold milk (4°C) and ensure you are only using the 'Whey' (the clear liquid). Do not press the curds during filtration; let gravity do the work.