I've tried a few times to make horchata.
My process is as follows:
- Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender.
- Blend briefly to break up.
- Let soak for 3+ hours.
- Blend thoroughly.
- Strain through a fine mesh strainer.
- Sweeten and chill.
The flavor is fantastic but there is a large quantity of rice sediment and the texture overall is gritty.
This sediment is fine enough to pass through my muslin so I don't think more straining will help much.
What do I need to do to improve the texture of my horchata?
Best Answer
One technique which seems to be effective at straining out fine sediment is gel clarification with gelatin or agar. Dave Arnold's research on agar clarification culminated in an approach which uses agar, an ice bath, a whisk, a cheesecloth or muslin, and about an hour.
The gel will trap the sediment, but leak liquid.