Chinese Ginger Milk Curd 薑撞奶

• porcijos: 2 servings
• aktyvus laikas: 20 minutes
• bendras laikas: 40 minutes

Ingredientai

80g (one 5-inch) piece fresh mature/old ginger, peeled and finely grated on a rasp grater, such as a Microplane

355mL (1 ½ cups) whole milk

2 tsp whole milk powder or evaporated milk (optional, for thicker curd)

15g (1 Tbsp) granulated sugar, plus more as needed

Nurodymai

Place grated ginger in a cheesecloth and squeeze juice into a small bowl. (Or press with flat spoon against chinois/mesh cone.)

Fill two 6-ounce ceramic ramekins briefly with hot tap water to warm them up; let sit while you heat the milk.

If you prefer a thicker curd, you can dissolve 2 tsp of whole milk powder in the cold milk before heating it.

In a small saucepan, heat milk over medium-low heat, stirring occasionally, until it gently steams and temperature reaches 77-79°C (170-175°F) on an instant-read thermometer.

When milk is almost at temperature, empty ramekins and dry thoroughly with a kitchen towel. Place 1 Tbsp ginger juice in each ramekin.

Whisk sugar into milk until fully dissolved, then remove from heat. Milk should register 72°C–75°C (162°F–167°F).

From a height of 6-8", immediately divide warm milk between ramekins, pouring in a quick continuous stream directly over ginger juice. Do not stir.

Loosely cover ramekins with kitchen towels and let stand undisturbed, at room temperature until curd is fully set and wobbles, and surface is glossy, about 15 minutes.

If it doesn't set properly, can try to rescue: steam over gentle, low simmering heat for 5-7 minutes, then turn off the heat and let it rest inside for 5 minutes.

Serve immediately (warm) or refrigerate until chilled, 1-2 hours.

Pastabos

Don't use a food processor to break down the ginger, as this won’t break down the fibers as effectively and will leave a lot of juice trapped in the pulp.

Plant-based milks won’t work in this recipe, as the chemical reaction relies on the casein found in animal milk. Modern commercial cow’s milk has lower protein density (3.2–3.4 g/100 ml) than traditional Shunde water buffalo milk (4.5–5.5 g/100 ml), so adding solids like milk powder or evaporated milk mimics buffalo milk’s micellar density for a reliable gel.

The enzyme zingipain denatures rapidly above 76°C–80°C. Lowering the thermal ceiling to 72°C–75°C (162°F–167°F) protects the active protease from heat inactivation.

Ginger SelectionOften labeled generically as “fresh ginger”Exclusively mature/old ginger (老薑)Young/tender ginger yields high aromatics (gingerol) but insufficient zingipain protease concentration, resulting in strong flavor without structural coagulation .

Make-Ahead and Storage

Ginger milk curd will keep its texture when stored covered in the fridge for up to 6 hours. Longer than that, the texture will loosen, and the liquid may start to separate, but you can still enjoy it for up to 24 hours.

Mityba

• Kalorijos: 168 kcal
• Bendras Riebalų Kiekis: 6 g
• Sočiųjų Riebalų Kiekis: 3 g
• Nesotieji Riebalai: 0 g
• Cholesterolis: 18 mg
• Natris: 84 mg
• Bendri Angliavandeniai: 22 g
• Maistinė Skaidula: 1 g
• Bendras Cukraus Kiekis: 16 g
• Baltymai: 6 g