yes. You don’t need to do that.

Thank so much for your reply! I do have another question. I froze a bunch of broth, but did not freeze any meat. Last night I cooked a small piece of flat cut brisket in the defrosted broth and it turned my broth from the nice milky white to the color of what a chicken bone broth would look like. Before boiling for about an hour and a half, I did soak it in water like the original recipe. How should I be cooking the beef if I am using the frozen broth?

Glad you tried it at home. It’s not bad, but some bones, such as knuckle bones, contain more collagen than marrow bones. The more collagen-rich bones you add to your pot, the more gelatinous your broth will be.

I’d suggest you cook them separately and just add the meat to the soup when serving. This is because tripe and tendon have very strong unique smell and flavor. Clean properly with salt, vinegar and flour and boil them with aromatic vegetables until tender before adding them to the soup.

First of all, sorry I missed your question until now. Wow.. I’ve never seen or heard of the milk broth reversing like that. Sorry I’m not sure what happened.