Ginger milk curd
Fresh ginger juice can set warm milk into a delicate curd without gelatine. Temperature and fresh juice matter, which makes this tiny dessert a satisfying kitchen experiment.
- Prep
- 8 min
- Cook
- 5 min
- Rest / wait
- 10 min
- Total
- 23 min
- Makes
- Makes 1 serving
Your new skill: Using fresh ginger juice and temperature to set milk
For a little background, read Shunde’s “light” cooking is a technical challenge.
Your ingredients
Get ready: Fine grater, sieve, small saucepan, serving cup and kitchen thermometer.
- 30 g fresh ginger, enough for 1 tbsp freshly squeezed juice
- 200 ml fresh pasteurised whole milk
- 2 tsp sugar
Let’s make it
-
Squeeze fresh juice
Peel and finely grate ginger, then press through a fine sieve into a small bowl. Measure 1 tablespoon juice into the serving cup. Use it fresh rather than bottled.
-
Watch the thermometer
Heat milk gently with sugar, stirring, until it reaches 70°C. Remove from the heat. A thermometer is much more dependable than guessing from microwave timings.
-
Pour once and leave alone
Stir the ginger juice to redistribute its settled starch, then promptly pour the milk onto it in one steady pour. Do not stir, shake or move the cup afterwards. Leave undisturbed for about 10 minutes.
-
Check the delicate set
It should form a soft, spoonable curd. Serve warm. If it stays liquid, temperature, milk processing or ginger freshness may be responsible; it can still be enjoyed as warm ginger milk. A soft set is the aim, not a firm jelly.
What to try next
Try Chinese almond cookies or Hong Kong mango pancakes for your next kitchen project.
Keeping it: Best made fresh. If chilling, refrigerate promptly and eat within 24 hours.
