Straining Raspberry Seeds

Baking By poogie Updated 25 Feb 2010 , 4:19am by poogie

poogie Cake Central Cake Decorator Profile
poogie Posted 25 Feb 2010 , 3:27am
post #1 of 5

Can anyone tell me what the best way is to strain seeds out of my homemade raspberry filling. Tried cheese cloth took for ever and still had seeds in it. Tried using metal mesh strainer still some seed
s and very slow. Strained it after it was finished and thick should I cook the raspberries an strain before I thicken it? Thanks in advance for your help!!!

4 replies
milkmaid42 Cake Central Cake Decorator Profile
milkmaid42 Posted 25 Feb 2010 , 3:35am
post #2 of 5

I have used a fine mesh metal strainer, pushing it through with a rubber or silicone scraper. If you find seeds coming through, try using a tea strainer which has a much smaller mesh. Scrape the bottom frequently as it accumulates. Sure is tedious, but maybe someone else has a better suggestion. (I adore raspberries. My mouth is watering at the thought.)

Ooops, edited to add: I just re-read you post and yes. Definitely strain before you thicken. No wonder it was so difficult. I think you should have no trouble.

cohen1 Cake Central Cake Decorator Profile
cohen1 Posted 25 Feb 2010 , 3:41am
post #3 of 5

I make raspberry filling all the time and always use the fine mesh strainer. I use the back of a spoon to smoosh it in and then frequently scrap the underside of the strainer.

It is a pain in the tukus(?) but it is soooo worth it, YUMMY!

LaBellaFlor Cake Central Cake Decorator Profile
LaBellaFlor Posted 25 Feb 2010 , 4:07am
post #4 of 5

It is near impossible to be 100% seedless free.

poogie Cake Central Cake Decorator Profile
poogie Posted 25 Feb 2010 , 4:19am
post #5 of 5

Thanks for all your wonderful tips! Yes fresh is so much better even if its a pain!!!!

Quote by @%username% on %date%