Real Bone Broth vs Store Bought: How to Tell the Difference

Bone broth has become really popular over the last few years, especially with people focusing on gut health and whole foods.

But I’ve noticed something.

Not everything labelled as bone broth is actually the same.

And once you start paying attention, the differences are pretty obvious.

What I mean by real bone broth

For me, bone broth is very simple.

Bones, water, time.

That’s it.

The difference comes from how much time you give it and how much you dilute it. A proper bone broth is usually simmered for 12 to 24 hours. That’s what allows collagen, minerals, and flavour to properly come out of the bones.

That’s what gives it body. That’s what gives it depth.

The ratio is just as important as the time

One thing I’ve learned quickly doing this every week is that time alone isn’t enough.

The ratio between bones and water matters just as much.

If you add too much water, you still get something, but it ends up being light. It lacks structure.

Personally, I work close to a ratio of about 1 kilo of bones to around 1.5 litres of water. It’s quite concentrated, but that’s the point.

You can feel the difference straight away.

Something I always look at in shops

This is something I do quite often.

I’ll be in a shop, see a bottle of bone broth, and just pick it up and look at it.

If I can clearly see through the bottle from one side to the other, it usually tells me one thing straight away.

It’s quite diluted.

That doesn’t mean it’s bad, but it’s not the same as a more concentrated broth.

When you use a higher amount of bones, the broth naturally has more opacity. It looks fuller. In my case, it’s actually quite hard to see through it.

That’s just a result of what goes into it.

What about when it gels

Another thing people talk about a lot is whether bone broth should gel.

In my experience, when a broth is made properly and you chill it, it will often set or partially gel in the fridge.

That comes from gelatin, which comes from collagen breaking down over time.

Not every batch will behave exactly the same, depending on the bones you use, but it’s definitely a good sign that something has been properly extracted.

Fresh vs shelf-stable

There’s also a difference between fresh broth and long shelf-life products.

Shelf-stable broths are made to last longer and sit on a shelf. What I make is fresh, done in small batches, and kept chilled or frozen.

It’s just a different approach.

What I personally look for

If I’m choosing a bone broth, I keep it simple.

Short ingredient list

Clear cooking process

Good colour and body

Not overly watery

You don’t need anything complicated. Just something that’s been done properly.

Why I make it the way I do

The way I make Qué Broth comes from this exact thinking.

I use a high ratio of bones, cook it for around 24 hours, and keep everything small batch.

No powders, no shortcuts.

Not because it sounds good, but because it actually changes the result.

Final thoughts

Bone broth doesn’t need to be overcomplicated.

But it does need time, and it does need enough substance behind it.

Once you’ve had one that’s made properly, it’s quite hard to go back.

If you want to try it, I cook fresh batches weekly in Ibiza.