The Importance of Bone Broth

[EricG]

I just finished my first bowl of homemade bone broth... I love it. The only thing i need to think of is not to drink the broth too hot... burned my tongue

 

[RflctnOfU]

I reused the bones last night to make another batch. I just took a look and it is a nice rich brown color with a fairly substantial layer of fat forming on top. Anart is right - the bones are good for at least two batches :)

Kris

 

[RflctnOfU]

I just finished my first bowl of homemade bone broth... I love it. The only thing i need to think of is not to drink the broth too hot... burned my tongue

The stuff IS yummy, huh?? Congrats on first batch :D

Kris

 

[RflctnOfU]

I reused the bones last night to make another batch. I just took a look and it is a nice rich brown color with a fairly substantial layer of fat forming on top. Anart is right - the bones are good for at least two batches :)

Kris

I just put the broth in a jar for storage, and I have to say, the second batch, while perhaps less in mineral count, tastes much smoother IMHO. Yay bones :)

Kris

 

[Ollie]

Cate Shanahan recommends putting a couple tablespoons of vinegar in from the beginning, to help leech out the minerals. So we tried that with the last two batches. Haven't really noticed a difference, but I suppose it couldn't hurt.

I always do that and it works really well. I also re-use bones for at least two batches of broth, but could probably easily use them for three or more.

That's what I do too. :) As for using more than once, often my bones have partially broken up, and crumbled, on the first batch of broth.

 

[Mrs. Peel]

I just put the broth in a jar for storage, and I have to say, the second batch, while perhaps less in mineral count, tastes much smoother IMHO. Yay bones :)

Kris

What do you do with the bones in the meantime? Put them in the fridge? Refreeze them? Along with the bits and pieces of meet and stuff that are floating in it? Sometimes it takes me almost a week to drink up my broth before I'd be ready to make more.

 

[anart]

I just put the broth in a jar for storage, and I have to say, the second batch, while perhaps less in mineral count, tastes much smoother IMHO. Yay bones :)

Kris

What do you do with the bones in the meantime? Put them in the fridge? Refreeze them? Along with the bits and pieces of meet and stuff that are floating in it? Sometimes it takes me almost a week to drink up my broth before I'd be ready to make more.

I make the next batch right away, as soon as I empty the first batch out of the pot, and then can or freeze the second batch when it is finished, since the first batch is usually enough for a week.

 

[Mrs. Peel]

I make the next batch right away, as soon as I empty the first batch out of the pot, and then can or freeze the second batch when it is finished, since the first batch is usually enough for a week.

Oh duh. Why didn't I think of that. I'll try freezing it.

 

[RflctnOfU]

I just put the broth in a jar for storage, and I have to say, the second batch, while perhaps less in mineral count, tastes much smoother IMHO. Yay bones :)

Kris

What do you do with the bones in the meantime? Put them in the fridge? Refreeze them? Along with the bits and pieces of meet and stuff that are floating in it? Sometimes it takes me almost a week to drink up my broth before I'd be ready to make more.

I make the next batch right away, as soon as I empty the first batch out of the pot, and then can or freeze the second batch when it is finished, since the first batch is usually enough for a week.

That is exactly what I did as well. Both of these batches (from the same bones) were not as gelatinous as my first two batches, but still really tasty.

Kris

 

[Deleted member 8431]

Does anybody have a good "bone weight to broth volume" ratio (whatever the units are)?

I guess it would depend on the animal itself and the quantity of meat that could still be on them but let's say in average, how much you use for what final volume of broth?

 

[RflctnOfU]

Does anybody have a good "bone weight to broth volume" ratio (whatever the units are)?

I guess it would depend on the animal itself and the quantity of meat that could still be on them but let's say in average, how much you use for what final volume of broth?

I usually get just under 3 lbs of grass fed marrow bones from whole foods. Cover with water to an inch or so above. When I let it cook 27ish hours low heat in a crock pot, after filtering through cheese cloth, I end up with just under a quart of goodness. Hope this helps.

Kris

 

[Deleted member 8431]

Does anybody have a good "bone weight to broth volume" ratio (whatever the units are)?

I guess it would depend on the animal itself and the quantity of meat that could still be on them but let's say in average, how much you use for what final volume of broth?

I usually get just under 3 lbs of grass fed marrow bones from whole foods. Cover with water to an inch or so above. When I let it cook 27ish hours low heat in a crock pot, after filtering through cheese cloth, I end up with just under a quart of goodness. Hope this helps.

Kris

1 US quart is 946 mL so for 3 lbs (1.36 kg) it makes a bone-to-broth ratio of approximately:

- 1.44 kg / L of broth
- 720 g / 500 mL
- 360 g / 250 mL (cup)

 

[Aiming]

I'm still reading the KD thread, but have made bone broth already, and have to agree, it's so delicious. The reaction of my body to it was similar to when I started eating meat after long years of being vegetarian: my body was really demanding me to eat it, as if it's been starved all this time. I used frozen organic pork bones, added fat, salt, turmeric, and did it in a pressure cooker for about 3 hours and then opened the pot and let it simmer for another half hour or so. It seems I cooked it much too long or probably too hot, though, because there were no bones left, just a few small harder chunks. And when I ate my first bowl of it, I also ate those chunks which easily gave upon chewing. When it was cooled down, it was a solid mass, like sausage you'd buy in a glass that's for spreading on bread, only more dense. Does anyone know whether it's okay to cook it so intensely or whether there's something detrimental to it?

 

[RflctnOfU]

Does anybody have a good "bone weight to broth volume" ratio (whatever the units are)?

I guess it would depend on the animal itself and the quantity of meat that could still be on them but let's say in average, how much you use for what final volume of broth?

I usually get just under 3 lbs of grass fed marrow bones from whole foods. Cover with water to an inch or so above. When I let it cook 27ish hours low heat in a crock pot, after filtering through cheese cloth, I end up with just under a quart of goodness. Hope this helps.

Kris

I made a mistake, I have half gallon jars, not quart jars. SOoooo, after cooking I have just under a Half Gallon of Goodness ;)

Kris

 

[Ollie]

... did it in a pressure cooker for about 3 hours and then opened the pot and let it simmer for another half hour or so. It seems I cooked it much too long or probably too hot, though, because there were no bones left, just a few small harder chunks. And when I ate my first bowl of it, I also ate those chunks which easily gave upon chewing. When it was cooled down, it was a solid mass, like sausage you'd buy in a glass that's for spreading on bread, only more dense. Does anyone know whether it's okay to cook it so intensely or whether there's something detrimental to it?

I pressure cook my bones for three to four hours too, however I stop there, no further reduction of water. For me it is sufficiently dense at that time. It is OK to cook it as you have, many cooks do this to make bouillon, or stock, freeze it in this reduced form and then re-hydrate it for sauces as and when required.