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A bowl of ginger milk curd with a wooden spoon.

Ginger Milk Curd - No Eggs, No Starch?

This simple dessert is the result of ginger enzymes denaturing milk proteins forming a delicate yet delicious dessert.
5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine Chinese
Servings 1
Calories 162 kcal

Equipment

  • stove or microwave

Ingredients
 
 

  • 200 ml. whole milk
  • 2 tsp. granulated sugar
  • 1 tbsp. ginger juice freshly squeezed

Instructions
 

  • 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.

Notes

  • Do not stir the hot milk and ginger juice. Doing so will disturb the fragile curd.
  • It's recommended to pour the milk from a height of a few inches to help combine it with the ginger juice. 
  • Adapted from Red House Spice
  • Inspired by Francis Lam's article.

Nutrition

Calories: 162kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 87mgPotassium: 264mgSugar: 20gVitamin A: 324IUCalcium: 226mgIron: 1mg
Keyword curd, custard, dessert, ginger, ginger milk, ginger milk pudding, milk
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