Ingredients:
150 ml whole milk
1 tbsp ginger juice
1 tsp sugar/sugar substitute
Method:
Grate ginger with a microplane grater and squeeze the juice through a strainer. Measure 1 tbsp and leave in a small bowl.
Measure 150 ml of whole milk and add in 1 tsp of sugar or sugar substitute.
Microwave on high for 1 1/2 - 2 minutes to obtain the temperature of 176f - 186f. Cooking time differs as microwave oven differs in wattage - know your microwave wattage.
Stir the ginger juice, then pour the hot milk into the ginger juice and allow it to set. Curd should set in 10 minutes. A spoon rested on top of curd will not sink, then you know that the curd has set.
ENJOY
31 comments:
That is so unique. I have never heard of that before. Thank you so much for sharing. Especially for the technique.
will this work with soya milk?
anonymous
i don't think so, it has to be milk. With soya milk you would need gypsum/nigari/lactone for coagulation of the soy's protein
Awesome! Saw this on your Facebook update and totally reminded me of Hong Kong. It's a very popular dessert there (姜汁撞奶). My grandma cooked it on the stove though.
Interesting....I always thought I had to add egg white and steam the mixture to set. Will surely try this. Thanks
Congrats! I did once but failed, as I don't have a thermometer to measure the temp.
Is this like a breakfast cereal? What would you do with a ginger curd, like cheese?
weight loss tips
it is a dessert, like tofu fah
I have never seen this before, but you have made me curious to try it. Your instructions are so nice and clear that I think I would be able to do this. I hope you have a wonderful day, Lily. Blessings...Mary
Auntie Lily, what about low fat milk? Will it work if I substitute whole milk with low fat milk?
rujun
i have not tried with low fat but it is worth trying. it is only 150 ml and if it does not set, just drink it.
Hi from the Netherlands, Lily,
Thanks for sharing all this wonderful recipes, you are such a great mum !
I have not tried milk-curd one yet, but have made soft tofu-curd(tofu fa ?) from thick homemade soyamilk.
I will surely try your milk-curd recipe as soon as I get hold of some fresh ginger. It looks more practical then making own soyamilk from scratch, plus ginger is very good for stomach upset which I am having now, thanks again !
Hiven.
I tried it out yesterday and it was a great success! My husband and kids loved it. Thank you so much for sharing this great recipe.
Any idea how the milk can set if I make a version without the ginger?
Hi, this important statement caught my eye "Ginger has been my savior when digestion is concerned. It has helped to rid of the huge bubble of gas build-up which has caused me alot of pain."
I have such painful problem too. I would try out this milk curd, which I can only do with low lactose milk. However, I would be very grateful if you would refer me to how I can better use ginger juice like you did for healing.
My most sincere thanks. Bless
anonymous
i am sorry to hear that you suffer from painful problem too. It is more often that gas build-up is caused by food and the way we eat it. Try not to talk while eating and when cooking foods like beans, legumes, tubers, squashes especially pumpkin, add in a few slices of ginger to contra the gassy effect. When gas attack, make some ginger tea - grate ginger and cook it with rock sugar and water, drink it as tea.
anonymous
if no ginger juice is added to the milk, then egg whites or gelatin/agar agar will have to be added to coagulate. With egg whites it has to be steamed.
Hi Lily, this recipe worked with low fat milk - to my surprise!! I'm in Aus and the brand I used is Paul's Physical 40% more calcium+vitamin D, no fat.Thanks for sharing the recipe. cheers, alicia.
alicia
thanks for this valuable tips, now we have the healthy version.
aloha Lily, hope you are well :) love this recipe !
got another question for you. Ive been trying to make banh cuon, both with the premix and now from scratch. Would you know what might be making it so gummy ? its so slimey that its hard to handle and the texture isnt enjoyble.
Thanks for any tips.
shar
when making banh cuon with premix or from scratch, the banh cuon has to be very very thin if thick they will be gummy and not good eats.
Thank you for your quick reply Lily :)
Do you mean that either I am putting too much batter on the pan or that my batter needs to be thinned out..or both ?
thank you so much
Hello Lily
I love beancurd! I am so inspired by your ginger beancurd recipe. Since I have everything on hand, I am gonna try it now :)
cheers
Miss B
miss b
this is not beancurd, it is made with whole milk. i hope you liked the curd
shar
yes, to both, thin down the batter and make as thin as possible.
Hi Lily
I just made it, it was very easy and delicious. But I was impatient. I waited for 10 min but my milk curd didn't completely set yet. The temp was about 175F though. I could see some milk curdles when I scooped it up, and I finished it nonetheless.
:)
Hi Lily
I tried making it with reduced fat milk today. The mixture did not set as well but nonetheless, it still tasted fantastic. I will try again using whole milk.
Ange
Made this and enjoy it very much.The milk and ginger juice compliment each other.Thanks for sharing this recipe.
I just made it and is having it now while typing this! ginger was a bit too strong for me, but it still taste good!
Tried four times tonight. Curd is still very watery :(
anonymous
i am so sorry your curd did not set. it could be the milk has not been cooked to the correct temperature 176 - 180 f. I use a thermometer.
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