Ginger Smashes Milk (姜撞奶 / Ginger Milk Curd)
Ginger Smashes Milk (姜撞奶 / Ginger Milk Curd)
Ingredients
- 4 ounces fresh ginger, peeled
- 4 cups whole milk
Instructions
- 1
Wash and peel the fresh ginger. Using a fine grater, grate the peeled ginger into a pulp. Place the grated ginger into a fine-mesh sieve set over a medium bowl. Press firmly on the ginger pulp with the back of a spoon or spatula to extract all the fresh ginger juice into the bowl. Divide the ginger juice evenly among four individual serving bowls. Set aside.
⏱️ 10 min
- 2
Pour the whole milk into a medium saucepan. Heat the milk over medium heat, stirring occasionally, until it reaches precisely 176°F (80°C). Use a kitchen thermometer to ensure accuracy. Do not let the milk boil.
⏱️ 5 min•🌡️ 176
- 3
Immediately and carefully pour the heated milk from the saucepan into each of the four individual serving bowls containing the ginger juice. Pour from a moderate height (about 6-8 inches) to help mix the milk and ginger juice without stirring. Do not stir the mixture after pouring.
⏱️ 1 min
- 4
Let the ginger milk mixture sit undisturbed at room temperature for 8 to 10 minutes. Do not move or agitate the bowls during this time, as it can interfere with the setting process.
⏱️ 10 min
- 5
After 8-10 minutes, gently test if the dessert has set. Place a small spoon on the surface of the ginger milk curd; if it rests on top without sinking, the dessert is ready. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Smashes Milk (姜撞奶 / Ginger Milk Curd)
Ingredients
- 4 ounces fresh ginger, peeled
- 4 cups whole milk
Instructions
- 1
Wash and peel the fresh ginger. Using a fine grater, grate the peeled ginger into a pulp. Place the grated ginger into a fine-mesh sieve set over a medium bowl. Press firmly on the ginger pulp with the back of a spoon or spatula to extract all the fresh ginger juice into the bowl. Divide the ginger juice evenly among four individual serving bowls. Set aside.
⏱️ 10 min - 2
Pour the whole milk into a medium saucepan. Heat the milk over medium heat, stirring occasionally, until it reaches precisely 176°F (80°C). Use a kitchen thermometer to ensure accuracy. Do not let the milk boil.
⏱️ 5 min•🌡️ 176 - 3
Immediately and carefully pour the heated milk from the saucepan into each of the four individual serving bowls containing the ginger juice. Pour from a moderate height (about 6-8 inches) to help mix the milk and ginger juice without stirring. Do not stir the mixture after pouring.
⏱️ 1 min - 4
Let the ginger milk mixture sit undisturbed at room temperature for 8 to 10 minutes. Do not move or agitate the bowls during this time, as it can interfere with the setting process.
⏱️ 10 min - 5
After 8-10 minutes, gently test if the dessert has set. Place a small spoon on the surface of the ginger milk curd; if it rests on top without sinking, the dessert is ready. Serve warm.
⏱️ 1 min