Thursday, 24 October 2013

Idiot-proof recipe for ginger milk curd

QUITE a few have blogged about this milk curd. I remember mum used to try making this as well and though it was a nice thick drink, we never quite achieved a "curd".

So, here's my recipe for a cup of ginger milk yogurt. Pour about a cup of milk into saucepan and bring to boil. Once you see it bubbling, reduce heat immediately. Keep stirring for a few seconds then remove from heat. Tilt saucepan from side to side and stir at the same time to cool milk down.

Before you boil the milk, you need to prepare ginger juice. One easy way to do this is to cut a knob of ginger into slices and then into small bits.  Place bits into a sieve. Put the sieve into a cup and use a spoon or grinder to press onto the ginger bits till juice is extracted. (Do not add any water).

Now, the interesting part. Pour the slightly cooled milk into the cup, through the sieve. Mash the ginger bits some more to extract the last drop of juice. Remove sieve, and let the milk cool a little. You will find that the milk have formed into a curd.

Sprinkle some brown sugar on top. Slurp.

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