I get questions all the time on how to make a simple yet delicious bone broth. After years of making it daily, I’ve learned what works and what doesn’t.
The worst part is that all the recipes and info you read online is mostly wrong. A lot of blogs and news sites share the same false information about how to make bad bone broth or bone broth vinegar.
I don’t know where some of these mistakes came from, but I see that most food experts and internet marketers sell the same bone broth information. It’s all wrong.
This piece will talk about the four things that every supposed expert and website about bone broth gets wrong. Ready? Let’s go!.
Beef bone broth has become a popular health food trend in recent years. The nourishing broth made by simmering beef bones is touted for its collagen, amino acids, and minerals. But sometimes when you go to strain your lovingly simmered beef broth, instead of a rich, brown liquid you get a pale, milky white color. Why does this happen?
There are a few common reasons your beef bone broth may turn out white:
Fat Emulsification
One of the main causes of a white or opaque beef broth is the emulsification of fats. As the marrow, cartilage and other tissues simmer for hours tiny droplets of fat get suspended in the water. This creates an opaque emulsion that gives the broth a milky or whitish appearance.
The agitation of simmering, especially at too high a heat, encourages the fat to emulsify rather than congeal on top Slowly heating the broth allows clearer separation of fat and water. Skimming foam and fat while simmering also keeps the broth clearer
Boiling Time and Temperature
Another factor is boiling time and temperature. Extended high-heat boiling increases emulsification. Try maintaining a bare simmer between 185-205°F. Avoid letting the broth come to a rolling boil for long periods.
Also take care not to rapidly boil down the broth, which concentrates the fat droplets. Add water as needed to keep bones submerged and prevent heavy reduction.
Acidity Levels
The acidity of the broth can also influence fat emulsification. Adding acidic ingredients like tomato, wine, vinegar, or lemon juice helps extract flavors and minerals from the bones. But too much acidity causes more fat to emulsify, clouding the broth.
Limit acidic components and add them toward the end once gelatin has been extracted if you want a clearer, darker result. Or don’t mind the pale broth if you want the health benefits of the vinegar or wine.
Type of Bones Used
The bones used affect appearance. Meaty bones with higher fat content – like marrow bones, oxtails, and knuckles – will create whiter broths. Leaner bones like short ribs or shanks produce clearer brown broths.
For a darker result, choose bones with less fat marbling, roast bones to caramelize, and skim diligently. Or embrace the milky broth as a sign of nutritious fat from marrow-rich bones.
Adding Vegetables
Another possible cause of lighter broth is vegetables. Ingredients like onions, carrots, celery, and mushrooms lend flavor but also make the broth opaque. Go lighter on veggies or add them later in cooking if you want a darker result.
Is White Broth Safe to Drink?
While it may not look as appetizing, white beef bone broth is completely safe to consume. The opacity is just emulsified fat, not harmful bacteria or toxins. The broth still contains the same nourishing collagen, gelatin, amino acids, and minerals extracted from the bones.
In fact, the white color indicates the presence of healthy bone fat in the broth. You can enhance the nutrition by consuming some of that suspended fat rather than skimming it all off. The fat will also congeal into an easily removable layer when chilled in the fridge overnight.
So embrace the white broth for its health qualities. But if appearance matters, use gentler cooking methods and limit acidic or fatty components for a classic clear brown broth next time. Adjust the ingredients and techniques until you get a beef bone broth with the flavor, nutrition, and color you desire.
Tips for Clearer, Darker Beef Bone Broth
Here are some tips to help avoid a milky white broth:
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Roast bones in a 400°F oven 30-45 minutes to caramelize and condense fat.
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Rinse bones well before simmering to remove impurities.
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Blanch bones briefly then drain to leach out blood and proteins.
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Simmer broth as low as possible, 185°F to 205°F. Avoid boiling.
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Skim foam and fat periodically as broth simmers.
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Avoid adding too many vegetables, tomatoes, wine, vinegar or lemon juice.
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Gently simmer broth for 6-24 hours, checking water level.
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Strain through cheesecloth to catch tiny fat droplets.
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Refrigerate overnight and lift off solidified fat before use.
With the right bones and techniques, you can end up with a beautifully dark and clear beef bone broth. But never discard a batch just for being white. The opaque color is no indication of decreased nutrition. Drink up and savor that nourishing bone broth!
Mistake #3: Bones to Water Ratio
It takes a lot of bones to get that nice gel in your bone broth. This is where the big misconception around high prices for bone broth comes in.
Bones are expensive, and you need more than you’d think to make bone broth. This translates into why bone broth is not inexpensive these days, though we are working to change that.
How many bones do you need for bone broth to be thick enough? Picture a cup full of ice and a pot full of bones. You add water to the ice which fills in the nooks and crannies. The ice is the bones you’re using in this case.
For chicken bone broth we recommend 1. 4:2 ratio of bones to water. The ratio of bones to water is more like 1:2 if you have chicken feet to add to the bones. For example, 1 kg of bones to 2L of water.
For bone broth made from beef or other ruminants, the bones to water ratio is more like 1:2, but this depends a lot on the type of beef bones you use.
The mileage you get will depend on the bones you use, so it’s best to try a smaller batch before a bigger one. There is nothing worse than putting bone broth on low heat for a long time only to get average broth out of it.
Mistake #2: All about the HEAT!
A lot of websites say to look for the perfect low simmer where bubbles appear every couple of seconds. How hot should you cook your bone broth?
This is a recipe for weak broth with no gelatin and thus no nutritional benefit.
You should think of making bone broth as harvesting collagen and gelatin from bones and connective tissue. You need heat to harvest collage and gelatin in an efficient manner.
A low simmer will still work, but your cook time will be significantly longer. Perhaps two days at a lower temperature. Why wait when you can have it done quicker?.
You should cook your bone broth until it’s as hot as you can handle without it spilling over the sides of the pot. If you have a thermometer, I’d recommend 98 degrees celsius.
This is a hard rolling simmer with lots of bubbles popping up. Don’t be afraid of letting it boil from time to time as well. Especially if you are home and able to watch over it every hour or so. If you go out or go to sleep, better to turn down slightly to 95 or 96 celsius.
In 10 to 12 hours at this temperature, you can make collagen-rich chicken bone broth. In 16 to 18 hours, you can make collagen-rich beef bone broth.
If you’re using a crock pot or slow cooker, then heat on high with the lid on. On the stove it is better to keep the lid off. Since you can achieve a higher temperature, the lid is not needed.
Also, leaving the lid off lets the broth reduce on its own, which makes the bone broth more gelatinous and concentrated. If it drops too much, you can always bring it back up to the level it was at first.
Just want to try one and not worry about making the best one? Read my guide on where to buy bone broth.
Is Bone Broth Good For You? – Dr.Berg’s Opinion
FAQ
What makes beef bone broth white?
What color should beef bone broth be?
What is the difference between white and brown bone broth?
What makes broth white?
Why does bone broth look like milk?
In our early days we had to pour out full batches of bone broth once or twice due to cloudy and murky broth. You know it when you see it. It looks like milk. This is mainly due to not skimming properly, but also from stirring bone broth during the cook. Do not stir it, ever.
How do you blanch meat in making bone broth?
To blanch meat for bone broth, cover the bones with cold water, bring to a boil, and let them cook at an aggressive simmer for 20 minutes before draining and roasting. This process is not a mistake, but an essential step.
Does beef broth have Scum?
I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As it came to a boil, there was virtually no scum to skim. The broth is milky white. I can’t seem to get a beef broth with characterstic dark golden brown color that characterizes a French onion soup base.
Why do people drink bone broth?
People have been drinking bone broth, a liquid made from boiling animal bones and connective tissue, since prehistoric times. Chefs use it as a base for soups, sauces, and gravies. Some people drink it on its own.