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Actually being frank , nothing except bad uncleaned veggies can make stocks cloudy.

other stuff are:-

not properly cleaned meat or veggies

too much seasoning or stuff you put in the stock

over cooking it.

Hope i helped you!!

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13y ago

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What can cause a stock to become cloudy and how can you prevent this from happening?

The cloudiness in a stock is typically caused by proteins and fats that have emulsified and become suspended in the liquid. To prevent this from happening, it is important to skim off any impurities that rise to the surface while the stock is simmering. Additionally, avoiding rapid boiling and maintaining a low, gentle simmer can help prevent proteins and fats from emulsifying and clouding the stock. Lastly, using a fine mesh strainer to strain the stock after it has finished simmering can help remove any remaining impurities and ensure a clear, flavorful stock.


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Starting a stock with cold liquid allows the flavors in the stock ingredients to infuse more slowly and evenly, resulting in a more flavorful and well-extracted stock. Additionally, starting with cold liquid helps to avoid scum formation and cloudiness in the stock.


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