Fail-proof ginger milk curd (姜汁撞奶)

Name: Fail-proof ginger milk curd (姜汁撞奶)
Total time: 7 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1 tablespoon ginger juice (from about 30g ginger); 200 ml fresh milk; 2 teaspoon sugar; Honey; fresh berries

Serves 1

redhousespice.com

Fail-proof ginger milk curd (姜汁撞奶)

redhousespice.com

Serves 1

Directions

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

Fail-proof ginger milk curd (姜汁撞奶)

Serves 1

redhousespice.com

Fail-proof ginger milk curd (姜汁撞奶)

redhousespice.com

Serves 1

Directions

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