"John Kuthe" > wrote in message
...
> On Sat, 20 Jul 2013 11:22:11 -0700, "W" >
> wrote:
>
> >I'm trying my hand for the first time making bone broth. I selected two
> >very large beef bone and left those in a crock pot for about 48 hours.
> >After cooling the fat comes to the top and I'm left with a liquid broth.
> >My questions a
> >
> >1) I read in several recipes that the broth should have a gelatin
texture.
> >Mine is liquid. What would that indicate about my broth? Am I using
too
> >little bone, and is the gelatin coming out of the bone?
> >
> >2) The broth itself has many microscopic particles in it. I assume that
is
> >pieces of meat and fat and is okay?
>
> Refrigeratre it, it should gel.

I did but it stays liquid. This is after removing the hard layer of frozen
fat from the surface.

--
W