How To Make Ginger Milk Curd Or Pudding
Equipment
- Grater and a strainer to extract the juice (or juicer)
- Knife or vegetable peeler to remove the ginger skin
- Pot or pan for boiling
- Kitchen thermometer to measure the milk’s temperature (optional)
- Dessert bowls with cover
- Stirrer to mix the milk and sugar
Ingredients
- 100 g peeled and grated ginger to extract 20g ginger juice
- 400 ml whole milk
- 20 g sugar
Instructions
- Peel the ginger using a vegetable peeler.
- Then, grate the ginger with a cheese grater or food processor.
- Next, extract the juice using a sieve or cheesecloth. It should give you about 20g of ginger juice.
- Pour the ginger juice into a dessert bowl.
- In a pot or pan, add the whole milk and sugar and stir well.
- Heat the milk until it reaches 80°C or until it boils.
- Once it boils, pour the milk immediately into the serving bowls. Make sure it is at the right height to allow it to stir naturally and lower the temperature.
- After pouring the milk, DO NOT STIR and cover the dessert bowls with a lid.
- Set aside for 10 minutes.
- After 10 minutes, the ginger milk curd should be semi-solid and silky.
- Enjoy the ginger milk curd while warm or chill it in the fridge to cool.
Nutrition
Calories: 202kcalCarbohydrates: 28gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 85mgPotassium: 517mgFiber: 1gSugar: 21gVitamin A: 334IUVitamin C: 3mgCalcium: 262mgIron: 0.3mg
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