Ginger milk curd
This is a lovely Cantonese dessert that I tried for the first time last night, following the technique here . There are only 3 ingredients-- milk, ginger, and a small amount of sugar. The ginger has an enzymatic reaction with the milk, creating a silky curd (like the texture of a light silken tofu). The ginger needs to be fresh in order for this to work, not out of the freezer. The recipe at the link is very detailed and includes step-by-step photos. Here is the basic recipe: Fresh ginger - not a whole paw, but a very large thumb? a big toe? 200 ml fresh milk 2 teaspoon sugar Juice th e ginger (peel and grate it, wrap the grated ginger in a paper towel or cheesecloth, and squeeze the liquid out into a bowl (one that's big enough for the milk to be poured into later). You'll need about a tablespoon of ginger juice. Heat the milk in a saucepan. As it warms, stir in the sugar. Keep heating until the milk reaches 158F. When the milk is ready, stir the ginger juice with a spoon (...
