Milk Solidifies Without Gelatin?! Ginger Milk Pudding!

Ingredients

• 100 g Fresh Ginger (use fresh, not frozen; cleaned and skin removed)
• 0.5 tsp Salt (for cleaning ginger)
• 0.5 tsp Baking Soda (for cleaning ginger)
• 120 g Milk Powder (can be split 70 g for firmer pudding and 50 g for softer pudding; any dairy milk powder works)
• 500 ml Water (for dissolving milk powder; divided into two 250 ml portions)
• 30 g Sugar (optional; adjust to taste; white or brown sugar works)
• 40 ml Fresh Ginger Juice (extracted from the cleaned ginger; 20 ml per serving)
• 30 g Dried Ginger Skins and Pulp (leftover after juicing; will be ground into ginger powder)

Instructions

1. Clean the Ginger

   Place the fresh ginger in a large bowl, add a pinch of salt and baking soda, then fill with water until fully submerged. Stir, soak for 5 minutes, then scrub with a soft brush, rinse well, cut off any dry parts, and scrape off the skin using the back of a spoon.

   Time: PT10M

2. Extract Ginger Juice

   Grate the cleaned ginger or feed it through a hand juicer, then squeeze by hand to collect the juice in a small bowl. Measure 20 ml of juice for each serving and set aside.

   Time: PT5M

3. Dry Ginger Skins and Pulp

   Spread the scraped skins and leftover pulp on a tray. Dry in a preheated oven at 60°C (or use an air fryer/dehydrator) until completely dry, about 30 minutes.

   Time: PT30M

   Temperature: 60°C

4. Prepare First Milk Mixture (Firm Pudding)

   In a saucepan combine 70 g milk powder, 250 ml water, and optional sugar. Stir until fully dissolved. Heat over medium heat, stirring occasionally, until the mixture reaches 80°C.

   Time: PT5M

   Temperature: 80°C

5. Set First Pudding

   Pour the hot milk mixture into one of the small bowls that already contains 20 ml ginger juice. Let it sit; as the temperature drops to 70‑80°C the ginger enzyme will coagulate the milk, forming a smooth curd in about 5 minutes.

   Time: PT5M

6. Prepare Second Milk Mixture (Softer Pudding)

   Repeat step 4 using 50 g milk powder, 250 ml water, and sugar if desired. Heat to 80°C.

   Time: PT5M

   Temperature: 80°C

7. Set Second Pudding

   Pour the second hot milk mixture into the second small bowl with the remaining 20 ml ginger juice. Allow to set for about 5 minutes; it will be slightly less firm than the first.

   Time: PT5M

8. Make Ginger Powder (Optional)

   Transfer the completely dried ginger skins and pulp to a blender, pulse until a fine powder forms. Store the powder in a clean, dry glass jar away from sunlight.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

7 g

Carbohydrates

12 g

Fat

3 g

Fiber

0.5 g