Remember our post on How To Clarify Lime Juice a few months ago? We had pretty good results, but I couldn’t stop thinking if there was a way to clarify citrus better. I did find one way to improve the process and wanted to give you an update!
The Updated Process for Clarified Lime Juice
Instead of physically massaging the juice out of a cheesecloth sack, this time we devised a “hotel pan” method that used constant weight to push out the juice. This method would allow for more consistent results as it takes out the human element completely.
I also noticed this time that the Agar (affiliate link) became much more solid than the prior method, reducing the chance that it would seep into the final product. Definitely a bonus!
Perks of this Method:
- I think this method actually had better results versus the “hand” method discussed earlier.
- The fact that you can “set and forget” a large volume means this method may be feasible for larger quantities of juice.
- I also think that you get a higher overall yield
- Finally – and importantly – you save yourself from hearing all of the comments from your staff about “massaging the sack”.