Ginger Milk Curd
A warm, silky dessert made by pouring fresh milk heated to 80°C into a bowl of aged ginger juice, which curdles the milk through its natural coagulating effect.
Ingredients
Frozen fresh milk (heat to 80°C / 176°F)
250ml
Old ginger (about 2 inches, peeled and juiced)
1 piece
Sugar
10g
Instructions
1
Prepare the Ginger Juice
Peel the ginger and extract the juice. Measure 1–2 tablespoons into a bowl.
2
Heat the Milk
Heat the milk in the microwave for about 2–3 minutes. Remove and stir in the sugar until dissolved; the milk temperature should be around 80°C (176°F).
3
Combine and Set
Stir the ginger juice in the bowl, then pour the hot milk into it from a slight height. Cover with a plate and wait 3 minutes until the milk sets. Enjoy the warm and silky ginger milk curd.
