What causes the ‘jelly’ texture?
When bone broth cools, the collagen extracted from bones and connective tissue turns into gelatine. This is what gives broth its natural wobble when refrigerated.
This gelling is a sign your broth is packed with the nourishing amino acids and proteins you’re looking for. In fact, it’s one of the best indicators that your bone broth has been properly made.
- Collagen breaks down into gelatine during slow simmering
- Gelatine forms a semi-solid gel at cool temperatures
- The gel melts back to liquid when heated - just like a good stock