How to Make Milky White Broth (No Milk or Cream Needed)

[@utkashdubey8458]

Underrated channel

[@fatman9183]

Interesting explanation. Great vid

[@hilly971]

You make your videos fun to watch. Very informative too

[@aalere-w9j]

cool! thank you so much! ❤😊

[@nicklasmuller8864]

Wonderful channel! - Hopefully it will become more popular so we can keep getting more videos :)

[@chrispybaked]

greate video

[@chubby_deity3143]

As a stereotypical lactose intolerant Asian man, this is going to be gold, and I haven't even watched it yet, lol.

[@sebaschan-uwu]

Very interesting video

[@bolobolobolobo]

Uncle Roger would be so proud

[@bearllande]

if it needed collagen why not throw in some tendons in there?

[@w2kitchen]

I just wanted to demonstrate the method and pork belly has both sufficient fat and collagen. Of course, as a recipe, tendons would be amazing!

[@bearllande]

@@w2kitchen 👍

[@jvz303]

So its basically a “light” version of tonkotsu style broth?

[@w2kitchen]

To some extent, just to demonstrate how the milky white colour and thick texture is achieved.

[@jvz303]

@@w2kitchenYep, i really enjoyed the video and your explanation. So a question popped in my mind, what could you do with this broth to make it (somewhat) like a tonkotsu broth/ramen dish(beside the toppings) Like add a soy based tare? And does the broth from this video also has the taste like tonkotsu or is it really more just for color/texture?

[@w2kitchen]

After the vigorous boiling, simmer the broth for at least three hours (traditionally tonkotsu broths are simmered for over 12 hours as they use pork bones instead). Towards the end of the simmering process, you can add some aromatics like ginger, garlic, onions and scallion. The taste is already quite similar to a tonkotsu. You can certainly add a tare or more pork fat to enhance the flavours.

[@fatman9183]

​@@w2kitchen As i understand it, do you use the same meat and you keep adding water throughout the process?