Foodie

Wednesday, July 28, 2010

Ginger Milk Curd

I have heard of this Ginger Milk Curd but did not have a chance to taste it until i managed to buy a ready mixed in the asian store here.  It was so easy to make, like making a cup of 3 in 1 coffee and i like the texture and taste very much.  In fact i love anything that has ginger.  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 decided to make this curd from scratch and after going through many recipes and know how from the net,  went ahead to make one bowl for myself.  At first, i doubted that it will set, how can just ginger juice and milk set? but it did.  The crucial part in this recipe is to have the milk in the correct temperature - 176f  - 165 f. This recipe is only for 1 small bowl, double or triple if you have to.

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


Serves

31 comments:

Joy said...

That is so unique. I have never heard of that before. Thank you so much for sharing. Especially for the technique.

Anonymous said...

will this work with soya milk?

lilyng said...

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

Jennifer said...

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.

Anonymous said...

Interesting....I always thought I had to add egg white and steam the mixture to set. Will surely try this. Thanks

Sonia (Nasi Lemak Lover) said...

Congrats! I did once but failed, as I don't have a thermometer to measure the temp.

Weight Loss Tips said...

Is this like a breakfast cereal? What would you do with a ginger curd, like cheese?

lilyng said...

weight loss tips

it is a dessert, like tofu fah

Mary said...

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

Rujun said...

Auntie Lily, what about low fat milk? Will it work if I substitute whole milk with low fat milk?

lilyng said...

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.

Anonymous said...

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.

Anonymous said...

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?

Anonymous said...

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

lilyng said...

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.

lilyng said...

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.

Anonymous said...

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.

lilyng said...

alicia

thanks for this valuable tips, now we have the healthy version.

shar said...

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.

lilyng said...

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.

shar said...

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

Everybody Eats Well in Flanders said...

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

lilyng said...

miss b

this is not beancurd, it is made with whole milk. i hope you liked the curd

lilyng said...

shar

yes, to both, thin down the batter and make as thin as possible.

Everybody Eats Well in Flanders said...

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.

:)

Anonymous said...

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

Anonymous said...

Made this and enjoy it very much.The milk and ginger juice compliment each other.Thanks for sharing this recipe.

lisa_lxy said...

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!

Bonnie said...
This comment has been removed by the author.
Anonymous said...

Tried four times tonight. Curd is still very watery :(

lilyng said...

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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