Ginger Milk Curd (Ginger Smashes Milk)
Min Saw — Dietitian (APD) cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A comforting and simple traditional Chinese dessert that relies on a chemical reaction between ginger juice and hot milk to create a silky, custard-like texture.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Wash the ginger and remove the skin. Grate the ginger well, then press it through a fine-mesh sieve to extract the juice. Alternatively, you can blend the ginger and squeeze it through a cheesecloth to get the juice.
Measure out 1 tablespoon (15g) of the fresh ginger juice and place it into a serving bowl.
In a small saucepan, heat 180ml of milk to between 70-80°C (158–176 °F) (158-176°F (70–80 °C)). If you are using sugar, stir it into the milk now so it dissolves.
Quickly pour the hot milk directly into the bowl containing the ginger juice. Do not stir.
Immediately place a plate on top of the bowl to cover it. Let it sit undisturbed for 8-10 minutes. It is critical that you do not stir or move the bowl during this time as the proteins need to set.
Remove the plate and enjoy the warm ginger milk curd.
Notes
This recipe requires the casein protein found in cow's milk to create the chemical reaction with the ginger protease (zingibain). Using low-fat or lactose-free milk may result in a failed set. If using plant-based milks, a thickening agent like agar agar or gelatin would be required as the natural reaction will not occur.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 171
- Protein
- 6 g
- Carbs
- 25 g
- Fat
- 6 g
- Fiber
- 0 g
Where the calories come from
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