Clarificación con Leche

Modern & Advanced

Uso de proteínas de la leche (caseína) para clarificar cócteles hasta obtener bebidas cristalinas y estables. El cóctel caliente se vierte en leche fría, cuajándola. Los cuajos atrapan taninos, color y partículas. Se cuela a través de la 'balsa' de cuajo para obtener claridad. Se remonta al siglo XVIII.

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