Ginger Milk Curd
This is a Cantonese dessert that's almost a magic trick. It's simple, exciting and satisfying at the same time. If you prefer a sweeter version, you can add some sugar or any kind of syrup.
Wash <quantity>50<unit>g</unit></quantity> of fresh ginger thoroughly
Grate the ginger onto a clean cotton cloth or a cheesecloth
Squeeze the ginger and palce <quantity>7<unit>g</unit></quantity> of the juice in <quantity>2</quantity> serving bowls
Place <quantity>120<unit>ml</unit></quantity> 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 <temperature>85<unit>°C</unit></temperature>. Add <quantity>60<unit>ml</unit></quantity> 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!
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