1

votes

First time making Bone Broth, does it look right?

Answered on August 19, 2014
Created February 25, 2013 at 10:01 PM

I Cant tell if it is all fat or if it's good to drink! It's all solid after a night in the fridge and it tastes like beef broth. Even good without salt!

Its my first try and I did it on the stove top and after bringing it to a boil, I let it simmer for 2.5 days.

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3b031bce7c181c10452ee202e2b54dc6

(803)

on February 26, 2013
at 04:14 AM

I added a smashed up turkey carcass for 8-10 hours and only used two large beef bones, Neck Bone and soup bone. They were like $5 a peice from whole foods!

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 26, 2013
at 04:12 AM

I just used two large beef bones and some turkey bones towards the end. I got 4-12 oz mason jars out of it. It tastes great and I feel fairly good after drinking just half a jar.

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on February 26, 2013
at 03:54 AM

Mine looks like that, but in a mason jar. 24-48 hrs.

089dd41b18fbb95ebb5347cded708d98

(5635)

on February 26, 2013
at 01:28 AM

this is what mine also looks like.

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:41 AM

What's your final yield in volume? How many bones did you use and what kind?

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:39 AM

Well, one thing though--some people would consider 2.5 days of simmering overkill. I simmer mine for 5-10 hours. My personal experience showed longer cooking time produces bitter-tasting bone broth, which doesn't wiggle anymore. I have no idea why it happens. But other people cook it for 24-36 hours like you, and it seems like it's working for them.

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:34 AM

Well, one thing though--some people would consider 2.5 days of simmering overkill. I simmer mine for 5-10 hours.

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 25, 2013
at 10:46 PM

I strained it as best as possible, not with a cheese cloth or anything. And yes it is very wiggly like Jell-o!

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4 Answers

2
F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 26, 2013
at 12:52 AM

That seems like an odd colour for beef broth. Also should be transparent and jellyish, with a thick layer of fat on top. Here's a pic of mine, before it's cooled.first-time-making-bone-broth,-does-it-look-right?

I simmer mine for 24 hours. And here's the recipe I use: http://realfoodforager.com/recipe-beef-bone-broth/

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 26, 2013
at 04:14 AM

I added a smashed up turkey carcass for 8-10 hours and only used two large beef bones, Neck Bone and soup bone. They were like $5 a peice from whole foods!

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on February 26, 2013
at 03:54 AM

Mine looks like that, but in a mason jar. 24-48 hrs.

089dd41b18fbb95ebb5347cded708d98

(5635)

on February 26, 2013
at 01:28 AM

this is what mine also looks like.

2
92d67b02a709cad2250f10848f9178e6

on February 25, 2013
at 10:14 PM

When chilled, the top layer having whipped butter-like consistency is fat, the bottom layer having jelly-like consistency is your broth. It looks like you removed a lot of the fat already. I think you did it right. Does it behave like jello when chilled? Wiggly when shaken? Some people like to strain the broth. I see some yellow sediments on yours.

Good job!

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:39 AM

Well, one thing though--some people would consider 2.5 days of simmering overkill. I simmer mine for 5-10 hours. My personal experience showed longer cooking time produces bitter-tasting bone broth, which doesn't wiggle anymore. I have no idea why it happens. But other people cook it for 24-36 hours like you, and it seems like it's working for them.

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 25, 2013
at 10:46 PM

I strained it as best as possible, not with a cheese cloth or anything. And yes it is very wiggly like Jell-o!

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:34 AM

Well, one thing though--some people would consider 2.5 days of simmering overkill. I simmer mine for 5-10 hours.

92d67b02a709cad2250f10848f9178e6

(2422)

on February 26, 2013
at 12:41 AM

What's your final yield in volume? How many bones did you use and what kind?

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 26, 2013
at 04:12 AM

I just used two large beef bones and some turkey bones towards the end. I got 4-12 oz mason jars out of it. It tastes great and I feel fairly good after drinking just half a jar.

1
58e8a6256f705a64a7d1287b91ae7832

on February 26, 2013
at 08:36 AM

It looks like maybe you didn't brown your bones before making the broth, which is why you have such a light color. Another possible explanation would be that that jar has a high fat content, which is what it sort of looks like in the picture. It should still be safe to drink/use!

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on February 26, 2013
at 01:29 AM

i've never seen beef broth like that before but i don't do mine for that long- just 24 hours. it's always brown and jelly like with a thin layer of white fat on top.

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