Ginger Milk Curd

Ginger milk curd (姜汁撞奶) is a china local Cantonese dessert, can also be eaten as a snack, which is mainly made by the physical reaction between fresh ginger juice with the milk. The ginger juice and the milk will coagulate and forms a ginger milk curd at a certain temperature (70 – 80 degrees).

Ginger milk curd was originally found in Shawan ancient town, Panyu county. Shawan famous in produce buffalo milk (fine milk). Buffalo milk contains fat, lactose, protein, vitamins, minerals, and other nutrients, the nutrition content is higher than other ordinary milk. Local people from Shawan has created a lot of local food by using raw buffalo milk. Ginger milk curd is one of its products.

Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

Recipe Ingredients

The recipe calls for:

• Fresh Ginger
• Sugar
• Fresh Milk

Ginger Milk Curd Recipe

• Wash and peel the ginger. Grate the ginger as finely as you can. Place it in a sieve and press through a sieve, squeeze out as much juice as possible. You will need 2 tablespoons for 2 bowls of ginger milk curd.
• Put 1 tablespoon of ginger juice in the bowl. Add the milk to the pot and add sugar, bring it to the boil, turn off the fire when the milk reaches 70 – 80 degrees. Quickly pour the milk into the ginger juice bowl. Leave to set for 1 minute (the ginger juice will cause the milk to solidify).

Benefits of Ginger Milk Curd

What is ginger milk curd good for? Here are some of the research I do:

• Gingers are good for relieving nausea, relieving pain, reducing inflammation, reducing gas and improving digestion and supporting cardiovascular health.
• Milk packed with many important nutrients such as calcium, vitamins B, phosphorus, vitamin D and calcium. Furthermore, drinking milk can also help to prevent osteoporosis and bone fractures.

Ginger Milk Curd Recipe Tips

• Please use full cream milk for this recipe, or else it won’t coagulate
• Boil the milk till 70 – 80 degrees before pouring it into the ginger juice for the best coagulation.
• Please make sure that you use fresh ginger juice, or else it won’t coagulate.