Kelly from Primally Inspired 47 Comments
Why didn’t my bone broth gel?
One of the most common questions I get asked about bone broth is, “why didn’t my bone broth gel?”
So here’s your troubleshooting guide as to why your bone broth didn’t gel and how to make a perfectly gelatinous bone broth everytime.
I’m a huge advocate of regular consumption of bone broth for many reasons. Bone broth is the best way to “heal and seal” your gut. And a good gut is the very cornerstone of health.There are many health benefits of bone broth from helping digestion to easing joint pain. You can learn about the many health benefits and why I’m such a fan of bone broth in my postHERE.
Do you want to learn how to make bone broth? Read my post HERE.
But for now, if you are wondering why your bone broth didn’t gel, here’s why and what you can do to get a perfectly gelatinous bone broth everytime:
5 Reasons Your Bone Broth Didn’t Gel:
Your bone broth didn’t gel because you used too much water.
- This is the most common mistake of making bone broth. The ratio of bones to water is very important. Use only use enough water to completely cover the bones.
Your bone broth didn’t gel because you used low-quality bones.
- Conventional factory farmed animal bones don’t produce much gelatin. Use pasture raised animal bones for best results. Feet, oxtail and knuckle bones are the best for producing a gelatin rich bone broth.
Your bone broth didn’t gel because your stock was not cooked long enough.
- It takes a long time to extract the minerals, nutrients and gelatin out of bones! Follow these cooking times:
- Chicken and Turkey Bones: 8 to 24 hours
- Beef, Lamb and Pork Bones: 12 to 72 hours
- Fish Heads and Bones: 4 to 24 hours
- It takes a long time to extract the minerals, nutrients and gelatin out of bones! Follow these cooking times:
Your bone broth didn’t gel because your simmering temperature was too high.
- Simmering bone broth at higher heats can actually destroy the collagen and form MSG. It’s very important to turn the heat way down to the lowest possible setting when making bone broth.
Your bone broth didn’t gel because you didn’t use enough bones.
- Try adding more bones or include bones like knuckle bones, feet, heads, and oxtails. Remember, the ratio of bones to water is very important. Only add enough water to completely cover the bones.
If you follow these guidelines, you should have a perfect, gelatin rich bone broth everytime! Here’s to a future of many jiggly bone broths 🙂
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