3-Ingredient Chinese Ginger Milk Curd

Method

1. 1

   Place grated ginger in a cheesecloth and squeeze juice into a small bowl. Fill two 6-ounce ceramic ramekins briefly with hot tap water to warm them up; let sit while you heat the milk.

2. 2

   In a small saucepan, heat milk over medium-low heat, stirring occasionally, until it gently steams and temperature reaches 170 to 175°F (77 to 79°C) on an instant-read thermometer.

3. 3

   When milk is almost at temperature, empty ramekins and dry thoroughly with a kitchen towel. Place 1 tablespoon ginger juice in each ramekin. (Save any excess for another use, such as to add to juices and smoothies.)

4. 4

   Whisk sugar into milk until fully dissolved, then remove from heat.

5. 5

   From a height of 6 to 8 inches, immediately divide warm milk between ramekins, pouring in a continuous stream directly over ginger juice. Do not stir; milk should register 158 to 167°F (70 to 75°C). Loosely cover ramekins with kitchen towels and let stand, undisturbed, at room temperature until curd is fully set and wobbles, and surface is glossy, about 15 minutes. Serve immediately or refrigerate until chilled, 1 to 2 hours.

Nutrition

calories

168 kcal

fatContent

6 g

fiberContent

1 g

sugarContent

16 g

sodiumContent

84 mg

proteinContent

6 g

cholesterolContent

18 mg

carbohydrateContent

22 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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