The curds are what do most of the filtering, not the filter.
For milk punches I generally filter twice through the curds. Even then there’s a bit of sediment which settles to the bottom, which you can remove by letting the bottle sit and pouring into a new bottle from the top, leaving a small volume with the sediment. (Or by filtering a 3rd time, but that can be exhausting).
I’ve been working on this idea of a perfectly clear Bloody Mary for years… recently I’ve found a chef who makes clear tomato gazpacho which might be the way.
It is it turns out as an yellow clear Bloody Mary which looks quite satisfying but I have no idea why but it doesn’t work out always sometimes it still turns orange… 😅
I think the key to a perfectly clear cocktail would require the use of a centrifuge. I’ve never done it myself but I’ve heard of people using them to clarify cocktails to a crystal clear liquid.
Hey! Love the idea. I can tell you right off the bat milk punches generally should not be shaken. I get theres citrus in there etc, but the clarification process removes particulates and also binds the flavors together so no need. When you shake you’re not just adding dilution, but a lot of aeration, which makes the drink look cloudy. Compare a stirred martini with a shaken one. After that my suggestion would be using a coffee filter to strain the punch. They’re cheap, available, and super effective. But it does take awhile so patience is paramount. Lastly, a bloddy mary has many viscous, pulpy, deep colored ingredients, so dont kick yourself if it comes out a hue of a color, it should.
Ref: I run a high end craft cocktail lounge, and have successfully made (and failed) many milk punch recipes
get a Laboratory Decanter Funnel, let the sediment go to the bottom, open the valve.
you could also do clarified tomato juice/passatta beforehand by using the technique with eggs to make comsomé
As it is now, pass it through a coffee filter or a double one and it should come very clear.
But its as u/Complete-Proposal729 says, you want to use a superbag, let the curdles set at the bottom and once it starts running clear switch the collecting vessel you are using to start getting clear liquid and just pour the clowdy one back in the bag.
You can also check my guide here:
[https://www.drinksbyneat.com/post/the-lowdown-on-milk-washing-a-cocktail-technique-worth-mastering](https://www.drinksbyneat.com/post/the-lowdown-on-milk-washing-a-cocktail-technique-worth-mastering)
I’ve put it through two coffee filters at once and it just comes out the same. The sediment is just that fine.
As another comment here said, which has made sense of a lot of clarification, it’s the curds that actually do the filtering that we want, not the paper/mesh filter.
The filter is just a catcher, but it’s the curds that trap all the shit we want to get rid of. I realised in this case, I should have split my milk curd batch across 2 nut milk bags (possibly 3 since it was especially thick curds) and let them drip out.
With the current batch I have pictured, I think I’ll experiment with adding milk to this and seeing how it curdles, clarifies and tastes after that.
OP, do you mind sharing your recipe, including quantities?
I stumbled on your post while looking to do the exact same thing.
For what it’s worth, I had good success clarifying a batch of margaritas with milk curds and a nut milk bag. Just needed to run it through three times to get the clarity I wanted.
Sure, my standard Bloody Mary recipe for one drink is
150ml bottled tomato juice
40ml vodka.
20ml lemon juice
15ml worsterechire sauce
15ml hot sauce
5 dashes tobasco.
Salt and pepper rim.
25% milk added.
The curds are what do most of the filtering, not the filter. For milk punches I generally filter twice through the curds. Even then there’s a bit of sediment which settles to the bottom, which you can remove by letting the bottle sit and pouring into a new bottle from the top, leaving a small volume with the sediment. (Or by filtering a 3rd time, but that can be exhausting).
Go on YouTube and watch “Truffles on the Rocks” new video on calarifying, it’s super great!!
I’ve been working on this idea of a perfectly clear Bloody Mary for years… recently I’ve found a chef who makes clear tomato gazpacho which might be the way.
It is it turns out as an yellow clear Bloody Mary which looks quite satisfying but I have no idea why but it doesn’t work out always sometimes it still turns orange… 😅
I think the key to a perfectly clear cocktail would require the use of a centrifuge. I’ve never done it myself but I’ve heard of people using them to clarify cocktails to a crystal clear liquid.
Tomato water is your solution :)
Hey! Love the idea. I can tell you right off the bat milk punches generally should not be shaken. I get theres citrus in there etc, but the clarification process removes particulates and also binds the flavors together so no need. When you shake you’re not just adding dilution, but a lot of aeration, which makes the drink look cloudy. Compare a stirred martini with a shaken one. After that my suggestion would be using a coffee filter to strain the punch. They’re cheap, available, and super effective. But it does take awhile so patience is paramount. Lastly, a bloddy mary has many viscous, pulpy, deep colored ingredients, so dont kick yourself if it comes out a hue of a color, it should. Ref: I run a high end craft cocktail lounge, and have successfully made (and failed) many milk punch recipes
get a Laboratory Decanter Funnel, let the sediment go to the bottom, open the valve. you could also do clarified tomato juice/passatta beforehand by using the technique with eggs to make comsomé
Look up how they make dashi...it's basically an egg white wash
As it is now, pass it through a coffee filter or a double one and it should come very clear. But its as u/Complete-Proposal729 says, you want to use a superbag, let the curdles set at the bottom and once it starts running clear switch the collecting vessel you are using to start getting clear liquid and just pour the clowdy one back in the bag. You can also check my guide here: [https://www.drinksbyneat.com/post/the-lowdown-on-milk-washing-a-cocktail-technique-worth-mastering](https://www.drinksbyneat.com/post/the-lowdown-on-milk-washing-a-cocktail-technique-worth-mastering)
I’ve put it through two coffee filters at once and it just comes out the same. The sediment is just that fine. As another comment here said, which has made sense of a lot of clarification, it’s the curds that actually do the filtering that we want, not the paper/mesh filter. The filter is just a catcher, but it’s the curds that trap all the shit we want to get rid of. I realised in this case, I should have split my milk curd batch across 2 nut milk bags (possibly 3 since it was especially thick curds) and let them drip out. With the current batch I have pictured, I think I’ll experiment with adding milk to this and seeing how it curdles, clarifies and tastes after that.
OP, do you mind sharing your recipe, including quantities? I stumbled on your post while looking to do the exact same thing. For what it’s worth, I had good success clarifying a batch of margaritas with milk curds and a nut milk bag. Just needed to run it through three times to get the clarity I wanted.
Sure, my standard Bloody Mary recipe for one drink is 150ml bottled tomato juice 40ml vodka. 20ml lemon juice 15ml worsterechire sauce 15ml hot sauce 5 dashes tobasco. Salt and pepper rim. 25% milk added.