1

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why did my bone broth get white creamy-like formations when frozen?

Commented on December 30, 2014
Created December 28, 2014 at 6:26 PM

Hello, I have made bone broth several times and never experienced this.

I roasted then boiled cow bones for about 36 hours and then left the broth cooling for 2 days... (I forgot to put it in the fridge)

It still smelled ok so I used some of it and froze the rest. 

After freezing it looks like some formations of whipped cream are inside the broth. 

does anybody know what this is? and if it is ok to eat??

THANKS for reading, I would appreciate any help

9d10411763f39a9c40813c7f94e6dca0

(-2)

on December 30, 2014
at 09:22 PM

Thanks I think you are right. I may have cooked it even longer than that.  

Other times I made it I only got the gelatin part and a fat layer that remains on the top. Have a great day 

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2 Answers

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1
9a5e2da94ad63ea3186dfa494e16a8d1

on December 30, 2014
at 07:57 PM

When I make bone broth, I don't usually cook it long enough to break down the actual bones, really I'm cooking off the gelatin and marrow.  When I do this I get a thin layer of stuff about the consistency of candle wax on top of the broth which I think the fat/tallow melted and resolidified.

You said you cooked yours 36 hours, that is long enough to start to break down the actual bones.  My guess is that the cloudy stuff you're seeing is just disintegrated bone suspended in the broth which probably has a lot of gelatin and is probably pretty thick.  This is not bad for you, here is some more information about the nutrition:

http://www.marksdailyapple.com/bone-broth-nutrients-and-alternatives-to-agriculture/#axzz3NPepCLjJ

9d10411763f39a9c40813c7f94e6dca0

(-2)

on December 30, 2014
at 09:38 PM

Thanks I think you are right. I may have cooked it even longer than that.  

Other times I made it I only got the gelatin part and a fat layer that remains on the top. Have a great day 

9d10411763f39a9c40813c7f94e6dca0

(-2)

on December 30, 2014
at 09:46 PM

And great link on the bone broth nutrients.  Thanks 

1
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on December 28, 2014
at 07:13 PM

it is the fat in the broth.

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