Ginger Milk Curd Recipes
HOT GINGER MILK
I love this recipe for every day, especially for winter. It is a tiny bit spicy and more of a sugary thing! If you try it, please share it!
Provided by Candice S
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.
Nutrition Facts : Calories 201 calories, Carbohydrate 24.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 4.6 g, Sodium 98.2 mg, Sugar 23.6 g
GINGER PUDDING
If you love the taste of ginger, this easy ginger pudding is for you. This simple dessert requires no baking or steaming and has only three ingredients.
Provided by Tony Tan
Yield 2 servings
Number Of Ingredients 3
Steps:
- Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
- Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.
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- Grate, mince, or blend the ginger into a pulp and squeeze out the juice. If you have one, you could also use a juicer. Then transfer the juice to a bowl.
- Heat up the milk to 149ºF/65ºC, make sure not to go above that. If you do, then make sure it definitely doesn’t go above 158ºF/70ºC (otherwise, you’ll kill the enzymes that cause the curdling).
- Give the ginger juice a quick shake in the bowl and then pour the heated milk over the ginger juice and cover the bowl, allowing it to steam for 10 minutes.If you pour the milk in from a slight height, then it will allow the ingredients to mix better (as we don’t want to stir it at all!)When you remove the cover, the mixture should have turned into a ginger milk pudding with a soft silken-tofu texture.
- You can enjoy the ginger pudding immediately, while still warm, or allow it to chill/cool down first.Serve the ginger milk curd with your favorite toppings. I used some pistachios, coconut flakes (raw or toasted), lemon zest, and raw honey for sweetness. Enjoy!
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- Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.
- Option A: If you have a kitchen thermometerHeat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.
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- Grate the ginger and then squeeze out the juice until you have 1 tablespoon. Add the ginger juice to a glass bowl. Feel free to adjust the amount if making more than 1 serving. Prepare your steamer and begin heating up the water.
- Heat soy milk in a small pot over medium heat until just boiling. Turn off the heat and remove from burner. Mix the ginger juice (making sure the starch is not collected at the bottom) and then pour the soy milk directly over the ginger juice. Try to start a little higher up on the bowl as this helps mix the ginger and soy milk better. Place the bowl into the steamer and steam for 12 minutes.
- Serve immediately if serving warm. If serving chilled, allow it to come to room temperature and then keep in the refrigerator covered.
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