How to Make Ginger Milk Curd

Ingredients

• 50 g Fresh Ginger (Mature ginger, peeled and grated; the juice should be cloudy, not clear)
• 500 ml Whole Milk (Full‑fat (3.5% or higher) for best texture)

Instructions

1. Grate the ginger

   Peel the ginger, trim any rough skin, then grate it using a microplane or fine grater. Work quickly to keep the ginger fresh.

   Time: PT5M

2. Extract ginger juice

   Place the grated ginger in a fine mesh sieve over a small bowl and press firmly with the back of a spoon to collect the cloudy juice.

   Time: PT2M

3. Heat the milk

   Pour the whole milk into a saucepan and heat over medium‑low heat. Watch for tiny bubbles and a thin steam veil at the edges – do not let it boil.

   Time: PT5M

   Temperature: 75°C

4. Combine ginger juice with milk

   Stir the ginger juice into the warm milk, mixing gently to keep the ginger particles suspended.

   Time: PT1M

   Temperature: 75°C

5. Set the curd

   Cover the saucepan with a plate to retain warmth and let it sit undisturbed for 5‑10 minutes until the milk has solidified into a custard‑like curd.

   Time: PT10M

   Temperature: 75°C

6. Serve warm

   Transfer the ginger milk curd to serving bowls and enjoy while still warm. It can be eaten plain or drizzled with a little honey if desired.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0.5 g