Bone Broth

[terre]

I've been making bone broth regularly since January.

I was doing some reading today and now have a question. Do I need to strain the fat off the top? Some say "yes", some say "no".

Also, some say to strain and strain (to the point it goes through cheesecloth) and some say don't strain "it is all good for you".

Your thoughts?

Terre

[Martha]

I strain the big pieces out through a colander, but not cheesecloth. I leave the fat in. I only make broth from chicken bones, and I don't get a whole lot of fat. But I think the idea of leaving the fat in is that our bodies need fat, unlike what we've been told all our lives. I suppose you'd have to see how much fat your broth has, and how much you are comfortable eating.

[JFR]

I never strain the fat. I've been making bone broth for years. Why remove a healthy nutrient?

Jean

[Gabes-Apg]

I agree with Jean, i dont strain mine, as all of it has healthy nutrients.
the fat is where some of the amino acids etc are that we need.

if not using the broth for soups, stews, cooking vegetables etc. I use the fat from the top to coat veges for roasting etc.

[terre]

Whew! Thanks ladies....I was afraid I had been doing it all wrong. I am doing as Martha....straining out the big pieces, but leaving the fat. I just thought the fat would be beneficial and now you've all made me feel much better about the way I'm doing it!

Thank you,
Terre