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).
Servings: 2
Ingredients
- 100 gram fresh ginger
- 1/2 tbsp sugar
- 250 ml full cream milk
Instructions
- 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).
Notes
- Please use full cream milk for this recipe, or else it won't coagulate
- Boil the milk till 70 - 80 degrees before pouring into the ginger juice for the best coagulation.
- Please make sure that you use fresh ginger juice, or else it won't coagulate.
