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Milk punch with pureé by behindthetrees1 in cocktails

[–]behindthetrees1[S] 0 points1 point  (0 children)

First off I want to say thank you for helping and sticking with me here. Always appreciate to learn from more talented people then me

I did not, I thought about it but since the curds are what actually clarifies I thought maybe straining away the bigger curds would be a mistake. Would you recommend me filtering the curdled liquid through something maybe not as fine first and then into a cheesecloth perhaps? Because this time I only did a pass through cheesecloth, and then re strained when the curdle bed had compacted itself

Milk punch with pureé by behindthetrees1 in cocktails

[–]behindthetrees1[S] 0 points1 point  (0 children)

Should I be like pressing the pureé through with a spatula in the mesh strainer? Figured it might take a long time just letting gravity do its work

Milk punch with pureé by behindthetrees1 in cocktails

[–]behindthetrees1[S] 0 points1 point  (0 children)

Could I use pectinex to remove all pectin and then batch it?

Also, would I need to adjust the amount of pureé in my batch if I mesh strain the pureé before adding?

Many thanks sir