Originally Posted by Jennyanydots
Question about cloudy broth (and maybe I should start a new thread, but it seemed to fit here...) I am on day 3 of cooking a pot of broth using fatty beef bones that I roasted first. I used all of the broth yesterday in a soup and resumed cooking the bones again last night in new water. Today my broth looks really cloudy- can that be normal? I've never noticed this before. Anyone?
I notice this when I do stock over a long period of time. When I make stock I do the "perpetual soup" method, where I put everything in the crock pot and harvest once or twice a day (ladle out broth, then add new water). I add a splash of apple cider vinegar when I add more water. I do that for about a week to really leach every bit of goodness out of the bones. My first batch or two is clear, and everything after that is cloudy/milky looking. I don't know why, but it still tastes good and I don't worry about it.
With getting stock to gel - joints/cartilage is what you need. I prefer the taste of chicken stock to beef stock, so what I typically do is use a chicken back, a beef knuckle bone, and one or two beef marrow bones. I get the flavor from all the meat left on the chicken back, gelatin from the knuckle bone, and all the nutrients and minerals from the marrow bones.
I prefer to salt the stock as I use it. I add salt and garlic powder to a mug then pour hot stock over it.