Homemade beef stock

[freemotion]

Yay!!! You have your first important cheesemaking item for when you get your dairy goats! (You are getting goats, aren't you? BWAHAHAHAHAHAHA!!!) (Oh, wait, do you already have goats? I can't keep track...how many do I have again? Want some? )

As for deciding when it is done....for me, that is when I have time to deal with it. I turn the heat off a couple hours before I have time to strain it if I am picking meat off the bones, or just before I strain it if I'm not or if I scooped the bones out the day before, stripped good meat, and put the bones, fat, etc back into the pot for more simmering.

I do bring mine to a hard boil. It is the skimming that helps get rid of some of the toxins when you skim the ick that is brought to the surface by the boiling. For commercially-raised stuff.

I don't really care if the broth is clear or not....peasant cooking here! Still yummy!

 

[AnnaRaven]

Yay!!! You have your first important cheesemaking item for when you get your dairy goats! (You are getting goats, aren't you? BWAHAHAHAHAHAHA!!!) (Oh, wait, do you already have goats? I can't keep track...how many do I have again? Want some? )

As for deciding when it is done....for me, that is when I have time to deal with it. I turn the heat off a couple hours before I have time to strain it if I am picking meat off the bones, or just before I strain it if I'm not or if I scooped the bones out the day before, stripped good meat, and put the bones, fat, etc back into the pot for more simmering.

I do bring mine to a hard boil. It is the skimming that helps get rid of some of the toxins when you skim the ick that is brought to the surface by the boiling. For commercially-raised stuff.

I don't really care if the broth is clear or not....peasant cooking here! Still yummy!

Well, the bones I was using were all from the farmers market, grass-fed beef. Barely any scum.

My broth isn't particularly clear either. But then I didn't strain it all that well. For my purposes, if I need it clear, I'll clarify it at the time I use it. But, I don't make much consomme or fancy stuff like that, so I'm pretty sure it'll be fine. I'm just impatiently waiting until tonight to see if they all "took" (sealed properly).

ETA: I don't have room here for a goat. The chickens take care of the little grass we have.

 

[ohiofarmgirl]

I got my big pots at Target. The restaurant supply place here, although a lot of fun to shop at, only has aluminum pots (ick!!! No!!) and the only stainless steel ones they have are hundreds of dollars each. Like $600, really.

Yeah - I just ran over to Target and got one for like $40. A big 20quart stainless steel one. Yay!

great work! hey are you sure you dont want goats? you could get little ones!! or a water buffalo and tell your hubby you need it for real mozzarella! ha!

great work on the stock!

 

[AnnaRaven]

I got my big pots at Target. The restaurant supply place here, although a lot of fun to shop at, only has aluminum pots (ick!!! No!!) and the only stainless steel ones they have are hundreds of dollars each. Like $600, really.

Yeah - I just ran over to Target and got one for like $40. A big 20quart stainless steel one. Yay!

great work! hey are you sure you dont want goats? you could get little ones!! or a water buffalo and tell your hubby you need it for real mozzarella! ha!

great work on the stock!

WANT? yes.
have space for? no.

I'm in a yard that's barely big enough for the chickens and the dog and the 2 cats. And I don't think the city allows goats anyways. Someday, when we retire, we can move to a farm and get goats. Until then...