Clarified Citrus Juice
Bar Prep • juice
Description
Clarified Citrus Juice is fresh citrus juice that has been 'milk-washed' to remove solids and haze, producing a crystal-clear, shelf-stable (refrigerated) liquid with a clean citrus flavor and silky mouthfeel. It's ideal for cocktails where clarity and a smooth texture are desired.
History
Milk clarification (milk-washing) is an old technique used for milk punch in the 18th–19th centuries; modern bartenders revived and adapted it to clarify citrus and other acidic juices for cocktails.
Instructions
Step 1.
Ingredients:
- 1 liter (about 4 cups) fresh citrus juice (lemon, lime, orange, or a blend)
- 1 liter (about 4 cups) whole pasteurized milk (do not use ultra-pasteurized if possible; whole milk gives best curd formation)
- Optional: up to 200 g simple syrup (1:1) or 60–120 g sugar to taste if you want the clarified juice sweetened
- 1 liter (about 4 cups) fresh citrus juice (lemon, lime, orange, or a blend)
- 1 liter (about 4 cups) whole pasteurized milk (do not use ultra-pasteurized if possible; whole milk gives best curd formation)
- Optional: up to 200 g simple syrup (1:1) or 60–120 g sugar to taste if you want the clarified juice sweetened
Step 2.
Equipment:
- Fine-mesh sieve
- Multiple layers of muslin/cheesecloth or several coffee filters
- Large bowl or container
- Funnel and sanitized bottles or jars
- Fine-mesh sieve
- Multiple layers of muslin/cheesecloth or several coffee filters
- Large bowl or container
- Funnel and sanitized bottles or jars
Step 3.
Steps:
1. Strain the fresh citrus juice through a fine sieve into a clean bowl to remove pulp and seeds. Measure and adjust to about 1 L; top up with water if slightly low.
2. If adding sweetener, dissolve sugar into the juice now (warm slightly if needed) and cool back to room temperature.
3. Gently heat the milk to just below simmering (around 175–180°F / 80–82°C). Remove from heat. (Do not boil vigorously.)
4. Slowly pour the warm milk into the bowl of citrus juice while gently stirring. You will see the milk curdle immediately. Stir for 30 seconds, then stop.
5. Let the mixture sit undisturbed at room temperature for 20–60 minutes so curds fully form and sink into the liquid.
6. Set a fine-mesh sieve lined with several layers of muslin or a folded double layer of cheesecloth over a clean bowl. Pour the curdled mixture into the lined sieve and let it drain by gravity. Do not press the curds—gravity filtration preserves clarity and flavor.
7. Allow draining to continue slowly for several hours to overnight. Replace the collecting bowl under the sieve if it becomes full; you may need to filter multiple times.
8. When most liquid has drained, further clarify by passing the filtered liquid through folded coffee filters or a cone coffee paper filter (use a funnel). This removes fine particulate and yields a bright, clear liquid. You may need to change filters 2–4 times.
9. Transfer the clarified liquid to sanitized bottles or jars, seal, and refrigerate immediately.
1. Strain the fresh citrus juice through a fine sieve into a clean bowl to remove pulp and seeds. Measure and adjust to about 1 L; top up with water if slightly low.
2. If adding sweetener, dissolve sugar into the juice now (warm slightly if needed) and cool back to room temperature.
3. Gently heat the milk to just below simmering (around 175–180°F / 80–82°C). Remove from heat. (Do not boil vigorously.)
4. Slowly pour the warm milk into the bowl of citrus juice while gently stirring. You will see the milk curdle immediately. Stir for 30 seconds, then stop.
5. Let the mixture sit undisturbed at room temperature for 20–60 minutes so curds fully form and sink into the liquid.
6. Set a fine-mesh sieve lined with several layers of muslin or a folded double layer of cheesecloth over a clean bowl. Pour the curdled mixture into the lined sieve and let it drain by gravity. Do not press the curds—gravity filtration preserves clarity and flavor.
7. Allow draining to continue slowly for several hours to overnight. Replace the collecting bowl under the sieve if it becomes full; you may need to filter multiple times.
8. When most liquid has drained, further clarify by passing the filtered liquid through folded coffee filters or a cone coffee paper filter (use a funnel). This removes fine particulate and yields a bright, clear liquid. You may need to change filters 2–4 times.
9. Transfer the clarified liquid to sanitized bottles or jars, seal, and refrigerate immediately.
Step 4.
Tips:
- Use pasteurized whole milk and clean utensils to minimize contamination risks.
- Do not press or squeeze the curds—the extra pressing will push solids through and cloud the juice.
- Clarification is slow; allow gravity to do the work. Patience produces the clearest result.
- If you want a non-dairy clarification method (agar, gelatin, centrifuge), those are alternative techniques but require different steps/equipment.
- Labeled and refrigerated, clarified citrus juice works well as a base for cocktails (e.g., clarified daiquiris, clarified sours).
- Use pasteurized whole milk and clean utensils to minimize contamination risks.
- Do not press or squeeze the curds—the extra pressing will push solids through and cloud the juice.
- Clarification is slow; allow gravity to do the work. Patience produces the clearest result.
- If you want a non-dairy clarification method (agar, gelatin, centrifuge), those are alternative techniques but require different steps/equipment.
- Labeled and refrigerated, clarified citrus juice works well as a base for cocktails (e.g., clarified daiquiris, clarified sours).
Storage
Store refrigerated (≤4°C / 40°F) in airtight, sanitized bottles or jars. Use within 14 days. Always use pasteurized milk for safety. If you need longer storage, clarified juice can be frozen for several months (thaw in refrigerator). Discard if odor, cloudiness, or off-flavor develops.
Quick Info
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Created: 2026-01-13 04:07:51
Updated: 2026-01-14 12:27:59