I was inspired to attempt this recipe after learning about it from Francis Lam who explained it’s Chinese origins and the dish’s simple elegance. The ginger milk curd is made of only three ingredients: milk, sugar, and ginger juice. The ginger juice contains a proteolytic enzyme that denatures the milk proteins to create a fragile gelled dessert. SOLD. But as it often goes with super simple recipes, there’s some real magic involved. I think I’d better go back to wizarding school.
Ginger Milk Curd – No Eggs, No Starch?
- stove or microwave
- 200 ml. whole milk
- 2 tsp. granulated sugar
- 1 tbsp. ginger juice freshly squeezed
- Grate a 2"-3" piece of fresh ginger. Use a fine-mesh strainer or a piece of cheese cloth to squeeze out the juice. Measure 1 tablespoon into a ceramic bowl.
- Pour the milk into a saucepan. Add the sugar and stir to dissolve. Heat medium to 176˚F/80˚C.
- Immediately pour the hot milk into the bowl with the ginger juice.
- Wait 10 minutes and serve.
You can watch my multiple attempts at this recipe here:
Happy magic milk curd making, lovelies!