The difference between marrow bone broth and broth is that it contains collagen. Collagen is also produced by boiling the marrow calf bone for at least 12 hours or more, the more we boil it, the more collagen comes out. In this way, marrow bone broth becomes jelly-like. If the jelly consistency is not achieved, it means that the collagen has not been released.
As a result of cooking for such a long time, in addition to collagen, very valuable amino acids for the body such as proline and glutamine emerge.
1-2 marrow beef bones
3 teaspoons of vinegar (facilitates the release of collagen)
1 bay leaf
4-5 cloves of garlic
1 teaspoon turmeric
1 teaspoon ginger
Estimated 3-4 L water (It should cover the bones and pass 4-5 fingers)
Take the marrow bones, preferably in the pressure cooker. Remove the foams by pre-boiling with water at a level above the bones, without closing the lid of the pressure cooker.
Then you can put the vinegar, bay leaf, garlic, ginger and turmeric in the pot and close the lid of the pressure cooker.
You can open the pressure cooker lid every two hours and complete it to the first water level.
After 12 hours, your marrow bone broth is ready. Wait for it to cool by straining and store it in the freezer by portioning.
After the marrow bone broth is cooked, strain it through a fine strainer (be careful as there may be fine bone fragments) and wait for it to cool.
According to the amount of portion your baby and/or you will consume after warming up,
1) Disposable paper cups
2) In ice bags (you can pour it with the help of a coffee pot)
3) Filling the breast milk into the storage bag,
Store in the deep freezer.
You can keep it in the freezer for up to 6 months. You can add it to every soup, pasta, rice and vegetable dish of your babies during cooking.
Note: Have your veal bones broken by the butcher so that they fit in your pressure cooker and ask for the bones to be plenty of marrow.
Note: Desired vegetables can be added.