After looking at the recipe and seeing that it required 18 hours of boiling, I vowed to try it once but only once, the proper way. I don't have that kind of time nor do I want to use that much gas cooking this soup no matter how delicious! After all that boiling, the beef broth is milky white and is used a base for other broths or delicious on it's own with a few add ins.
I tried making this once before but knowing how impatient I am, I tried to see if I could achieve it in a pressure cooker. You can get an absolutely delicious, nutritious bone broth this way but you cannot achieve the milky white color from the long cooking. I really don't understand why. About 8 hours in, I was still not seeing a milky white broth but a pretty good layer of rendered fat was floating above a crystal clear broth so on I waited.
Why does it turn white? I'm not sure to tell you the truth. I tried looking it up and found different explanations. I thought it was the calcium in the bones. It might be emulsified fat from the marrow since it is boiled for so long.
I believe that that key is soaking the bones in the beginning to get as much of the blood out, then "washing" the bones, as we called it at work. When you "wash" you the bones up to a boil for 5-10 minutes then dump all the water, rinse the bones of all the brown bits, wash out the pot then boil again with clean water. This rids of more brown bits and impurities. Another key to this is keeping it at a moderate boil. A simmer won't do it. It doesn't have to be a full on rolling boil but you do have to have a good bubble going, around a medium to medium low. I think this was my mistake. I didn't have it high enough and I think this is the difference in different recipes I've seen. Some say they can achieve the milky color after 5 hours. The Maangchi recipe says 16-18 hours. I think it depends on how high your heat is.
After 16-18 hours, remove the bones and let cool. Then place in the refrigerator to cool for several hours for the fat layer to form and remove. Divide up the bone broth and freeze for later use.
I did my one time. I won't lose sleep over it again. Although beautiful and delicious, I'll go back to clear bone broth in less time from my pressure cooker from now on and purchase this bone broth either ready made or just get it in a restaurant. At least I have several quarts which will last me a while. This broth truly is a labor of love.
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