Agar Clarification

After seeing the term thrown around a few times on this site, I decided to do a little research yesterday and tried to clarify some chicken stock last night. I added 0.25% agar to some boiling chicken stock, let it boil for about 3 minutes, and allowed it to set. I then whisked it into curds, and strained it through cheesecloth. I couldn't sqeeze the cheesecloth too tightly without agar coming through and the result was beautifully clear stock.

The problem is that my yield was only about 40%. In my research it looks like usual yield is much higher (some say 90%).

Any ideas about what I did wrong? Do I need to use tighter cheesecloth so I can squeeze more?

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Brendan_Lee_56950

I normally let the block freeze and then blend it frozen and let it strain through cheesecloth in the fridge as it thaws overnight.

michaelnatkin

I haven't tried it yet, but Dave Arnold suggests putting the cheesecloth-wrapped agar "curd" in a clean salad spinner and spinning it to extract more liquid without squeezing agar through the cloth.

Tim_Sutherland_52834

In my experience of using agar to clarify fruit juices a yield of 60% is very good, 50% is what I work on. I do not squeeze the cheese cloth as it is far too easy to force the agar and "cloudy stuff" through.

If I need a clear meat based liquid, I make a pressure cooked stock and syphon the clear stock out.

Looking at the images in MC (2.352) with different clarification methods, they start with ~500ml of meat stock and tomato juice, and agar reduces the volume to ~150ml (~30% yield).

peter_martinezfonts_83124

@Michael that's an interesting approach. I'd be worried about the ball coming undone and then having to clean agar curds from my salad spinner.

@Tim sounds like I might not be too far off then. Thanks for the input!

Something else I'm interested in is the kind of cheese cloth I'm using. Does anyone know if there is a big difference between brands or styles? Is there a type that is generally regarded as best?

Chris_Young_80640

@Peter — muslin is usually a finer mesh version of cheese cloth. Harder to find, but preferable.

DiggingDogFarm_65362

Most fabric shops have unbleached 100% cotton muslin.

I use it to make cloth sausage casings or hem it for straining.

I bought the last batch from Hobby Lobby.

~Martin

Brendan_Lee_56950

I wish there was a Hobby Lobby near me. The closest one is like 1.5hrs away and I live in a major metropolitan area.

peter_martinezfonts_83124

Can the muslin be washed and re-used? For example, could I buy an 18x18" square and use it multiple times or should I throw it away each time like my cheesecloth?

Also, thanks to everyone, this has been super helpful.

DiggingDogFarm_65362

Yes, it can be washed and reused.

It's no more than a couple bucks per square yard off the bolt....so quite a bargain.

~Martin

grant

In my experience I would say that the yield that you had was about average. I usually use the technique for concentration not necessarily clarification. When used in stocks the techniques is made complicated by the addition of other hydrocolloids like gelatin and other proteins.

DeliciousArt_33094

I don't know if you've already tried this, but why dont you clear your meat stock like a consomme ? just mice some meat, mix it with egg white. poor this mass into the stock, then heat it. when it starts to boil, turn down the temperature. then cook it for a while, don't stir or boil it up anymore now! strain it with an etamine ( something like a muslin, specially developed for straining liquids) done ! That's how we use to clearify stocks and soups in Vienna.. regards from there

trev_teich

I'm doing the freeze thaw method on some coconut milk right now. Pulled it from freezer last night around 9. Hasn't thawed yet. I'm doing a lot. From what I remember from the last time I did this technique, the freeze thaw method had a fairly good yield.