The Sweet Science Behind Ginger Milk Pudding

Ingredients

• 500 ml Whole Milk (use fresh whole milk for best creaminess)
• 50 g Fresh Ginger Root (peeled and finely grated)
• 30 g Granulated Sugar (optional, for light sweetness)
• 1 pinch Salt (enhances flavor, optional)

Instructions

1. Extract Ginger Juice

   Peel the ginger, grate it finely using the microplane, then press the grated ginger through the fine mesh sieve into a small bowl to collect the juice.

   Time: PT5M

2. Heat Milk to Enzyme‑Friendly Temperature

   Pour the milk into the saucepan and heat over medium‑low heat, stirring occasionally, until the thermometer reads 63 °C. Remove from heat immediately.

   Time: PT5M

   Temperature: 63°C

3. Combine Ginger Juice with Hot Milk

   Slowly pour the ginger juice into the hot milk while stirring gently. Add sugar and a pinch of salt if desired, and continue stirring for about 30 seconds.

   Time: PT2M

4. Allow the Pudding to Set

   Let the mixture sit at room temperature for 5–10 minutes. It will transform into a smooth, jelly‑like pudding.

   Time: PT7M

5. Serve

   Spoon the ginger milk pudding into serving bowls. Drizzle with a little honey or enjoy plain.

   Time: PT1M

Nutrition Facts

Calories

215

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

0.5 g