some skim it some dont'....I don;t...its' just protein that has cooked out of the bones and coagulated on the top. It will sink to the bottom of your soup....unless you want to make crystal clear broth....don't bother to skim.
Linda C

I skim it. You don't have to, but I like my soup broth fairly clear.

thanks Linda and Sharon.

I just saw a hint on Good Eats last night. Foods that present "scum", just set the pot off center on the burner. The "scum" will accumulate on the side of the pan that is off the burner so it's easier to remove. -Grainlady

oh thanks grainlady, I'll try that!

So that's what that was! Just made a big pot of veggie soup starting with ham bones. I skimmed it off, thinking it was fat. Actually wasn't thinking at all because fat wouldn't float while cooking. That protein would have made the soup even better. Sandy

Scum forms when you cook beans too, or boil milk.
Linda c

Maybe it is my imagination but the scum that forms while cooking beans to me has a bitter taste. I always skim it off.

Hmm...I never tasted the scum. But my bean soup isnt' bitter.

Nope, I don't skim either, but Grandma always did. I'm lazier, I guess, LOL.

Annie

I don't skim, either. Not sure what you mean about bitter beans. I love bean soups.

Sherry