Fail-proof ginger milk curd (姜汁撞奶)

7 mins
Serves 1
https://redhousespice.com/ginger-milk-curd/#recipe

Directions

  1. 1Peel and finely grate the ginger.
  2. 2Press grated ginger through a sieve placed on top of a small bowl to get about 1 tablespoon of ginger juice.
  3. 3Option A (with kitchen thermometer): Heat the milk in a saucepan.
  4. 4Stir in sugar when milk is warm.
  5. 5Closely observe the temperature on the thermometer; when it reaches 70°C/158°F, remove the pan from the heat.
  6. 6Option B (with microwave): Heat chilled milk in a container on full power (800-watt) for 1 minute.
  7. 7Take it out and stir in the sugar.
  8. 8Microwave for a further 40 seconds.
  9. 9When the milk is ready, stir the ginger juice with a spoon.
  10. 10Pour the milk quickly onto the ginger juice.
  11. 11Leave to set; do not move the bowl or stir the milk.
  12. 12The curd will be fully set in about 10 minutes.
  13. 13Serve the curd warm (traditional way) or cold.
  14. 14If desired, pour a little honey on top and decorate with fresh berries before serving.

Ingredients

  • 1 tablespoon ginger juice (from about 30g ginger)
  • 200 ml fresh milk
  • 2 teaspoon sugar
  • Honey
  • fresh berries

Equipment

sievesmall bowlkitchen thermometersaucepanmicrowavespoon

Tips

  • For optimum taste, whole milk (full fat) is preferable. You may also use semi skimmed milk.
  • If your microwave has a different wattage than 800-watt, refer to microwave timing conversion charts.