How to get clear bone broth - without canning [duplicate]

Question

I like how canning bone broth causes the broth to go clear.

My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last straining through cheesecloth. The broth is milky in appearance at this stage.

The left-hand jar was made at the same time as the right hand jar. I just didn't have room in the canner to do all the jars in 1 batch, so it went in the fridge instead. After the left-hand was canned, the broth turned clear as well.

Is there a way to get clear bone broth without pressure canning it? Taste wise, both jars are the same but I find the broth in the right hand jar substantially more appetizing than the left hand jar.

I should point out that when the picture was taken, the broth in both jars was jelled. They retain the state of milkiness or clarity when heated though.

Answer 1

There are a couple of ways to clarify stock of any sort. The classic method is to use an egg white raft. First strain your stock, and pass through cheesecloth so that you remove chunks and large particles. Then make a mixture of two egg whites and a bit of water. Bring your stock to a boil and stir in the egg white mixture. Remove from boil and let stand for five minutes or so. Then strain again through cheese cloth.