Ginger Milk Curd (Ginger Smashes Milk)

Ingredients

• 15 g fresh ginger (grated and squeezed to yield 1 tbsp of juice)
• 180 ml fresh whole milk (must be cow's milk for the casein reaction; pasteurized is fine)
• 1 tbsp sugar (optional, added to the milk while heating)

Steps

1. 1

   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.

2. 2

   Measure out 1 tablespoon (15g) of the fresh ginger juice and place it into a serving bowl.

3. 3

   In a small saucepan, heat 180ml of milk to between 70-80°C (158-176°F). If you are using sugar, stir it into the milk now so it dissolves.

4. 4

   Quickly pour the hot milk directly into the bowl containing the ginger juice. Do not stir.

5. 5

   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.

6. 6

   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 per serving

• dessert
• Chinese
• vegetarian
• gluten-free
• healthy
• ginger
• custard