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Ginger Milk Curd
Yuhang Wu
This is a Cantonese dessert that's almost a magic trick. It's simple, exciting and satisfying at the same time. If you more
- Level
Beginner
- Cooking
5m
- Overrall
10m
- Ready
2:14 am
imperial°F
Milk
4.1fl oz
Ginger
1.76oz
Kitchen Scale
Probe Thermometer
Cheesecloth
Ginger Milk Curd
Yuhang Wu
Wash 1.76oz of fresh ginger thoroughly
Grate the ginger onto a clean cotton cloth or a cheesecloth
Squeeze the ginger and palce 0.25oz of the juice in 2 serving bowls
Place 4.1fl oz of milk in a saucepan over medium heat and bring to a boil. Once it boils, turn off the heat
Transfer to a jug and allow to cool to 185 °F. Add 2.0fl oz of the milk to each serving bowl with the ginger juice
Wait 5m to curdle. Place a light spoon on top to check the texture. The ginger milk curd is ready
Enjoy!