Milk Stock


Preparation info
  • Makes about

    4¼ Quarts

    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

Favored in Shanghai, this stock, despite its name, does not resemble white milk. Instead, it is an almond-white color. What makes it a favorite in Shanghai and elsewhere is its extraordinary richness, which makes it ideal for sauces and soups. It is also a good basic stock for anyone who prefers not to eat chicken.


  • 5 pounds pork feet, quartered by your butcher
  • 3 pounds fresh ham, with skin intact, halved
  • 13


To water-blanch the meats, first, using a paring knife, scrape any impurities from the feet until they are almost white. Put the feet, ham, and 5 quarts of the water into a large stockpot and bring to a boil over high heat. Allow to boil for 2 minutes, then turn off the heat. Pour off the water, run cold water into the pot to rinse off any residue on the meats, then pour off the water again. Re