The best of the existing filtration techniques: clarification of liquids using agar.

Without special equipment. Without a huge Gastronorm containers. No frost. Briskly.
All you need is agar and a whisk.

1. Dissolve the agar in ¼ of the required liquid.
   Its concentration should be 0.1-0.2% of the total mass.

2. bring the liquid with agar to a boil, then leave on fire until completely hydrated.

3. Stir with a whisk and pour in the remaining liquid. Do not let the temperature of the mixture fall below 35 C.

4. Cool with ice.

5. using a whisk, beat the resulting jelly and throw it on a sieve with gauze.

6. Begin to twist. In the original Dave Arnold's "massaging the sack"- massage the package. Don't make too much effort to keep agar from going through the gauze.

7. the clear juice is ready!