Agar Clarification Made Stupid-Simple

under 1 hour

Room-temperature agar gel clarification of fresh juice using only a whisk and cheesecloth, yielding clear liquid without special equipment or freezing.

500 g cold orange juice		Whisk in 500 g cold juice in thin stream, keep above 35°C	Chill on ice bath until set	Break gel into curds with whisk	Dump curds into cheesecloth-lined chinois, squeeze gently	Twist cloth to press juice; break curds again if needed	Filter through coffee filter if agar particles remain
250 g cold orange juice	Whisk agar into 250 g cold juice, heat to boil, simmer 2 min
1.5 g Telephone brand agar
ice bath
cheesecloth (real, not supermarket)
chinois or fine strainer

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