I was always curious how did the ginger milk curd theory work. When hot milk was poured into ginger juice, the mixture solidified in minutes. Later I found out that it was the protease in the ginger reacted with the protein in the milk and formed the milk curd. I adjusted the recipe a few times and this is my version:
1. Prepare 1 tbsp of OLD ginger juice in a bowl.
2. Slowly heat up 150ml HIGH PROTEIN fresh milk with 1 tsp of sugar until bubbles aside.
3. Pour the milk into the ginger at certain height.
4. Leave aside for 5 minutes and it is ready to be served.
It is considered success if you place a spoon on it and the spoon stay on top.
4 comments:
Interesting work of science =) So does this taste like tau foo fa with ginger =D?
The texture was like tau fu fa, but with milk and ginger taste. A very warm dessert since it uses ginger.
what is the height i shud pour the milk onto...
interesting to try it out....
20-30cm? Pour(tarik) from low to high, imagine you are doing teh tarik. :)
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