: How can you make gelatin at home? I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to buy store bought gelatin.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I just got a ton of gelatin from rendering beef suet into tallow. And I mean gelatin, not jelly! Unfortunately I used salt in the rendering process, so my gelatin is rather salty. It does have a slight flavour. The best I can explain is it tastes the way a doughnut shop smells without any of the sweetness or dessert factor. So, maybe try this and you could have kosher fat to cook with and kosher gelatin. I think the salt helps the rendering process, unfortunately, but I've never tried not using it.

Just a side not, I'm super weirded out by all the recipes online. If it's a recipe to make tallow, it says to discard the gelatin. If it's a recipe to make gelatin, it says to discard the fat. Find a way to use it all - there are hundreds of food and cosmetic uses for both.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

Quoting from How to Make Gelatin From Animal Bones:

Commercial gelatin is made from primarily from hides and hooves. It is refined and purified to remove any flavors

The mild taste it has gets covered up with flavoring. This should do the trick. And amazon.com sells both halal and kosher gelatin.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

After a quick Google I found this recipe :- www.grassfedgirl.com/diy-make-your-own-healing-gelatin/

Ingredients:


3-4 lbs pastured animal bones (any kind will work, I even mix them between animals) (the more bones the more likely it will gel…fill’er
up! )
4-5 quarts filtered water
1 tbsp sea salt


Directions:


Put all the ingredients in a slow cooker over night or for up to 48 hours.
Strain it off through a wire mesh strainer.
Refrigerate until firm or overnight.
Chip or scrape off any fat and save for cooking or discard.
Melt the gelatin and add fruit and sweetener to make something sweet the refrigerated again.


Or use the gelatin as a base for making a soup or stew.

This gelatin will keep in the fridge for a week (or a year in the
freezer.)

One thing to note, the recipe makes no mention of all the meaty juices which will settle to the bottom during the cooling process. So where it suggests scraping the fat off the top I would recommend flipping the big gelatin block over a slicing the bottom off also.

Also during the straining process, if you can get hold of some cheese cloth or muslin it'll help ensure there are no meat particles in there anywhere.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I make bone broth. I cook for up to twelve hours on my wood stove. cool take off fat. put in jars and pressure can. so it has been at quite hot temperatures. All my jars are so hard to get the broth out of the gel is so thick I have to spoon it out. So I don't thin temp will affect much. I have thought of filtering and trying in a fruit jelly perhaps a thick puree mixed through. But you wouldn't have to boil to nothing. secret is lots of knuckle bones.