姜撞奶 Ginger Milk Curd

Ingredients

• 500 ml Whole Milk (3.5% fat, provides richness; can substitute low‑fat milk for softer curd or buffalo milk for firmer curd)
• 30 g Fresh Ginger (Peel, grate, and squeeze to obtain about 1 tablespoon of juice; older ginger yields spicier juice)
• 30 g Granulated Sugar (Adjust sweetness to taste; white or brown sugar works equally)
• 30 g Milk Powder (Optional; adds extra protein for a firmer curd (≈1/4 cup))

Instructions

1. Prepare Ginger Juice

   Peel the fresh ginger, grate it finely, then place the grated ginger in a fine mesh strainer over a small bowl and press with the back of a spoon to extract the juice. Measure out roughly 1 tablespoon (≈15 ml) of ginger juice.

   Time: PT5M

2. Heat the Milk

   Pour the whole milk into a saucepan, add the granulated sugar (and milk powder if using), and stir to dissolve. Heat over medium heat, stirring occasionally, until the temperature reaches 80 °C. Do not let it boil.

   Time: PT10M

   Temperature: 80°C

3. Combine Milk and Ginger Juice

   Remove the saucepan from heat and let the milk cool for a few seconds. Quickly pour the hot milk into the small serving bowls that already contain the room‑temperature ginger juice. The milk temperature will drop to about 70 °C, the optimal range for coagulation.

   Time: PT2M

   Temperature: 70°C

4. Set the Curd

   Allow the bowls to sit at room temperature for 3–5 minutes. The milk will coagulate and form a soft curd that can hold a spoon. Once set, serve immediately or chill.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g