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.


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4 comments:

  1. DashOctober 31, 2008 at 12:02 AM

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

    ReplyDelete
  2. soo seanOctober 31, 2008 at 8:26 AM

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

    ReplyDelete
  3. Penang Tua PuiDecember 15, 2008 at 9:43 PM

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

    interesting to try it out....

    ReplyDelete
  4. soo seanDecember 16, 2008 at 11:13 AM

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

    ReplyDelete