Fail-proof ginger milk curd (姜汁撞奶)
User Reviews
5
Fail-proof ginger milk curd (姜汁撞奶)
Description
The Fail-proof ginger milk curd recipe utilizes fresh ginger juice extracted from finely grated ginger combined with warm milk heated to about 70°C and lightly sweetened. When the warm milk is quickly poured over the ginger juice and left undisturbed, it sets into a smooth, tender curd within 10 minutes due to the natural enzymes in ginger. This gentle setting process results in a soft, custard-like texture with a subtle ginger flavor balanced by the milk's creaminess and a hint of sweetness.
The preparation involves making ginger juice through sieving grated ginger, heating fresh milk carefully by stove or microwave to the right temperature, and then combining it promptly. The curd can be enjoyed warm as traditionally served, or chilled, depending on preference. Optional honey and fresh berries add complementary sweetness and freshness when serving.
The method emphasizes precise temperature control of the milk, and minimal stirring after combining the ingredients to ensure proper curd formation. Whole milk is preferred for optimal taste, but semi-skimmed can be used as well. Adjustments to microwave power require timing conversion for desired milk temperature.
Ingredients
- 1 tablespoon ginger juice from about 30g ginger
- 200 ml milk see note 1, fresh
- 2 teaspoon sugar
- honey optional
- fresh berries
Instructions
Prepare the ginger juice
- Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.
Heat up the milk
- Option A: If you have a kitchen thermometerHeat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.
- Option B: If you have a microwaveHeat chilled milk (out of the fridge right before using) in a container on full power (800-watt, see note 2 for power conversion) for 1 minute. Take it out and stir in the sugar. Then microwave for a further 40 seconds.
Make the curd
- When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.
- Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.
Serve the curd
- You may serve it warm (traditional way) or cold (what I prefer). If you wish, pour a little honey on top and decorate with fresh berries before serving.
Notes
- For the best flavor and texture, use whole milk though semi-skimmed can work.
- If using a microwave with different wattage than 800W, adjust heating time accordingly using a microwave timing conversion chart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 159kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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