How to make bouillon powder from broth

Dad’s always thinking TEOTWAWKI (The end of the world as we know it) is imminent. EMP. Financial crisis. Terrorist attack. Sun flares. Zombies. You name it, Dad’s thought of it.

As a natural consequence of this mentality, he’s constantly adding to his food storage stockpile. 

So, with that background, here’s a conversation we had on January 3, 2017. (From memory). 

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[I walk in to the kitchen to find him pulling out the food dehydrator]. What you got going on?

Making bouillon.

Cool. What for?

Making soup, what do you think?

So you’re using a dehydrator to make soup?

Don’t get smart with me.

Right. So why not just can it? [That’s what Dad typically does with broth]. 

Well, I got to thinking. I can can and can and can and have all the broth I’ll ever need. But then I won’t have any room in the basement for beans. Or corn. Or flour. Or salt. The way I see it, I can have all the benefits of homemade broth with about a hundredth of the space.

Cool. 

[censored] right it’s cool.

So how do you do it?

[Dad shrugs.] Not sure yet. First time trying. I read in the paper–

The Internet

–some sciency stuff about reducing it by half times the circumference of the sun at a summer’s equinox and what not. And I, well  you know me, I got a little impatient, so I just did it the old Rhett Badger way.

And what’s the Rhett Badger way?

Haven’t decided yet. But here’s my plan:

How to make bouillon powder from broth

[1] First, I’m going to drain the drippings from the bird itself. Most people make gravy with it, and that’s all good, and I’ll do that too. But I’m gonna save some for making the bouillon.

[2] Next, I’m going to cool it, let the fat separate from the drippings and all that. 

How to make bouillon powder from broth

[3] Then, I’m going to toss the fat, and start loading the drippings onto one of them dehydrator sheets they use for making fruit rollups (affiliate link).

How to make bouillon powder from broth

[4] If all works out, in about 14 hours or so, I’ll be able to pull the dehydrated drippings from the sheet and grind them up. 

 How to make bouillon powder from broth

*

It actually worked out pretty good. The flakes (or powder if you grind it up) tastes much better than the stuff you’d buy at the store and way less salty. And I mean, much much better. It was like Colonel Sanders and Mr Applebees himself tag-teamed on a super secret ninja seasoning competition and impressed Gordon Ramsey.  We were able to get about, I’d say 2 tablespoons from one cup of drippings. That’s pretty good!

I also measured the electricity usage:

1.10 kwh x .13 = .143. If you fill up all the trays (our dehydrator has 7), that’s 14 tablespoons, or almost a cup. So, 14 cents for almost a cup of bouillon? That’s so cheap it’s robbery!

This method will also work with reduced broth (rather than drippings), and we have tried it since dad’s first attempt. 

Either way, it’s a big win.

So, in short, it’s easy to do, it’s delicious, and it’s cheap. Win. Win. Win. 

How to make bouillon powder from broth

 



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