Ginger milk curd 薑撞奶

Another dish learned from Catherine Leung’s YouTube channel. I had tried to make it years ago but couldn’t make it set, never understand the reason.

Now I got it, as explained by Catherine, you need freshly squeezed ginger juice so that the enzyme is working, and milk heat up to around 75˚C. Older ginger has more enzyme than fat and juicy young ginger.  Around a table spoon ginger juice for 200ml milk. The recipe worked the first time, so tender like 豆腐花, but just need 5 minutes work.

1.Grate or pound ginger, around half an inch piece per portion, squeeze the juice into bowl.
2.Warm milk with thermometer, add sugar or honey to sweeten, stirring all the time, remove from heat at around 75˚C and pour into bowl in one go. It will start to set in a minute, serve after 3 minutes.