How to get clear bone broth - without canning [duplicate]

I like how canning bone broth causes the broth to go clear.

My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last straining through cheesecloth. The broth is milky in appearance at this stage.

The left-hand jar was made at the same time as the right hand jar. I just didn't have room in the canner to do all the jars in 1 batch, so it went in the fridge instead. After the left-hand was canned, the broth turned clear as well.

Is there a way to get clear bone broth without pressure canning it? Taste wise, both jars are the same but I find the broth in the right hand jar substantially more appetizing than the left hand jar.

I should point out that when the picture was taken, the broth in both jars was jelled. They retain the state of milkiness or clarity when heated though.

Best Answer

There are a couple of ways to clarify stock of any sort. The classic method is to use an egg white raft. First strain your stock, and pass through cheesecloth so that you remove chunks and large particles. Then make a mixture of two egg whites and a bit of water. Bring your stock to a boil and stir in the egg white mixture. Remove from boil and let stand for five minutes or so. Then strain again through cheese cloth.

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Quick Answer about "How to get clear bone broth - without canning [duplicate]"

The classic method is to use an egg white raft. First strain your stock, and pass through cheesecloth so that you remove chunks and large particles. Then make a mixture of two egg whites and a bit of water. Bring your stock to a boil and stir in the egg white mixture.

Can you use same bones twice for broth?

Can you reuse bones for another broth? You sure can\u2014Paul Jaminet of The Perfect Health Diet says you can reuse bones to make multiple batches of broth until the bones go soft. (Make sure you use fresh vegetables, herbs, and spices each time, though.)

Why bone broth is not good for you?

According to some studies, bone broth may be high in glutamate. Glutamate may cause adverse effects such as anxiety, restlessness, low energy, mental exhaustion, sleeplessness, and concentration problems, although there is no scientific evidence to prove this.

Why is my bone broth white?

Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.

Can I can broth without a pressure canner?

A pressure canner heats the contents at a high temperature necessary to kill bacteria that can cause botulism. There are no safe options for canning stock or broth in a boiling water canner. If you don't have a pressure canner, you can freeze the stock in freezer containers instead.

How to Can Broth Safely (EASY Homemade Bone Broth)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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