W wrote:
>
> "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.

You used too much water for those 2 bones. Using a crockpot with lid won't
allow much to evaporate. The gel state is just very concentrated and strong
taste. If yours tastes good (strong enough) to you then no worries.

G.