Ginger milk curd
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| Alternative names | Ginger-juice milk curd, ginger milk pudding, ginger milk |
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| Type | Pastry |
| Course | Dessert |
| Place of origin | China |
| Region or state | Shawan Town |
| Main ingredients | Ginger, milk, sugar |
 Cookbook: Ginger milk curd  Media: Ginger milk curd | |
| Ginger milk curd | |||||||||||
| Traditional Chinese | 薑汁撞奶 | ||||||||||
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| Simplified Chinese | 姜汁撞奶 | ||||||||||
| Literal meaning | Ginger collides with milk | ||||||||||
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Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan Town, Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar.[1] Water buffalo milk is used in the original recipe.
Method of preparation
First, cut a piece of old ginger into small pieces and grind the ginger to fine. Then, squeeze the juice out by pressing the ginger through a sieve. Put the juice into a bowl. Next, bring the milk to a boil and dissolve sugar in milk. Take off heat and allow it to cool a little. If you have a kitchen thermometer, place your kitchen thermometer into the milk. The optimum curdling temperature is 70 °C (158 °F).[2] In the mean time, stir the ginger juice thoroughly. When milk temperature decreases to around 75-70°C, pour the milk quickly into the middle of the ginger juice. Wait for two to three minutes. The milk will then be curdled, and may be eaten with a spoon.
Underlying biochemical principle
Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.
See also
References
- ↑ "Ginger Milk Pudding, a Natural Custard". tastehongkong.com. 29 March 2011. Retrieved 13 August 2012.
- ↑ "Ginger Milk Pudding". marecipes.com. Retrieved 19 June 2015.