Ginger milk curd (Chinese: 薑汁撞奶), also known as ginger-juice milk curd or simply ginger milk, is a Chinese dessert originated in the city of Shunde in the Guangdong Province in southern China. The main ingredients are ginger and milk.
Ginger contains protease. When milk is added into ginger juice, protease reacts chemically with the protein in milk. Then, one kind of protein in milk would change from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.
To get ginger juice, you would shread the ginger (without the skin ah!) and after that squeeze the shredded ginger through a fine cloth or filter to get it's juice. Use old ginger if possible.
Ingredient: This is for one bowl's worth
1 tsp sugar
1 - 2 tsp ginger juice (preferably from old ginger)
a few drops of white vinegar (to help curdle the milk)
1. Put ginger juice and vinegar into a bowl.
2. Heat milk with sugar and stir. Once it reaches a simmer (little bubbles form), take off the heat IMMEDIATELY.
3. Stir for one to two minutes with a spoon . (This is to lower the temperature - see picture below for a better method but more work!)
4. Pour mixture into the ginger juice and vinegar bowl and stir it once. Leave it to set. Do not disturb the mixture for around 10 minutes.
5. Once curdle, serve it warm. (Texture of this is very soft)
6. For a firmer texture, you can steam it for 6-8 minutes on low heat.
Alternatively for step 3, instead of stirring, you can use teh tarik style and pour in and out of two containers around 10 times. This really helps cool down the milk faster and I highly recommend this step.
Taken from a Taiwanese site, pour the warm milk on bowls of ginger juice and vinegar (This is step 4)
Note: Since blogger has been a pain in the ass to upload - I used imageshack to host the pics instead this time.