Ginger Milk Curd
姜撞奶 · Jiāng zhuàng nǎi
Warm sweetened milk is poured into fresh ginger juice and left undisturbed until it forms a soft curd.
Also known as Ginger Milk Pudding · Ginger milk pudding · Jiang Zhuang Nai.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
About This Recipe
This ginger milk curd version measures the milk and freshly extracted ginger juice by weight. Mature or small yellow ginger is used, and the milk is warmed to 70–80°C before pouring it into the juice. The mixture is then left undisturbed so it can set.
Why This Version Works
The supplied picture method uses freshly squeezed ginger juice and milk heated to 70–80°C. After pouring, the mixture is left undisturbed rather than stirred.
Ingredients
- 20 gfresh ginger juice
- 200 gmilk
- 10 gbrown or white sugar
Ingredient Notes
- Extract the ginger juice just before using it.
- The source describes an approximate ginger juice to milk ratio of 1:10.
- The Chinese picture recommends whole milk with a high protein content and describes buffalo milk as the traditional choice.
- This version measures both the ginger juice and milk by weight. Do not interchange the milk weight with the volume from the other source version.
Step-by-Step Instructions
- 01
Use small yellow ginger or mature ginger. Grate or grind it, then strain through a sieve or squeeze through cloth. Measure 20 g of fresh juice into a bowl.
- 02
Put 200 g milk and 10 g sugar in a pan. Heat gently to 70–80°C without boiling.
- 03
Pour the warm milk into the ginger juice. Do not stir; leave it undisturbed for a few minutes to set. The picture allows covering the bowl to keep it warm.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
FAQ
Should I stir the milk after pouring it into the ginger juice?
No. Pour the warm milk into the ginger juice and leave it undisturbed for a few minutes to set.
Are the ginger juice and milk measured by weight or volume?
This version uses 20 g ginger juice and 200 g milk. Keep those weight measurements together rather than substituting the milk volume from another version.
Ginger Milk Curd
Warm sweetened milk is poured into fresh ginger juice and left undisturbed until it forms a soft curd.
Ingredients
- 20 gfresh ginger juice
- 200 gmilk
- 10 gbrown or white sugar
Method
- 01
Use small yellow ginger or mature ginger. Grate or grind it, then strain through a sieve or squeeze through cloth. Measure 20 g of fresh juice into a bowl.
- 02
Put 200 g milk and 10 g sugar in a pan. Heat gently to 70–80°C without boiling.
- 03
Pour the warm milk into the ginger juice. Do not stir; leave it undisturbed for a few minutes to set. The picture allows covering the bowl to keep it warm.
