Serious Eats: Talk
How do you clarify a vegetable broth?
I've been working on my technique for homemade vegetable broth. Thanks to Kenji's excellent post from his vegan series earlier this year, and another good one from Carolyn Cope a couple of years ago, I managed to make a broth that has good flavor, color, and even a nice body. I strained it through mesh and again through cloth, but it's still rather murky. The next step is to try and clarify it, the same as you would with a beef or chicken stock. A vegetable consommé if you will.
I don't want to use the egg white method because it would no longer be vegetarian. Is there another way to do it and get a crystal clear broth, so that, as Michael Ruhlman wrote, you could read the date on a dime at the bottom of a gallon?