Wednesday, October 29, 2008

Ginger Milk Curd 姜汁撞奶

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:

Dash said...

Interesting work of science =) So does this taste like tau foo fa with ginger =D?

soo sean said...

The texture was like tau fu fa, but with milk and ginger taste. A very warm dessert since it uses ginger.

Penang Tua Pui said...

what is the height i shud pour the milk onto...

interesting to try it out....

soo sean said...

20-30cm? Pour(tarik) from low to high, imagine you are doing teh tarik. :)