tortoise
Wild Hare
My bone broth is liquid. I cook it for 24-48 hours. I use bones without meat on them and a lot of water - and I'll use the bones over and over until they're spent. The collagen is there (in mine) just too dilute to gel.So my rant for today I posted to Facebook as well.
I always wonder what is actually in the so called "bone broth" they sell in stores. It's liquid. Mines only liquid when hot.
Even at room temperature the stuff I make needs a spoon to eat it. It slices really well when refrigerated.
So what is in those boxes and bottles? Bones are full of collagen. That's most of the point of bone broth. If they remove all the collagen to keep it liquid, what's the point?
This is why your bone broth won't gel (and what you can do about it).
It's all about temperature, timing and quality ingredients.
nourishedkitchen.com