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Hong Kong-style Ginger Milk Curd

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillBoiled
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:25
  • Peel 100 g of ginger
  • Grate ginger into pulp using a grater
  • Extract ginger juice for later use
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Watch out

Ginger juice must be freshly extracted, otherwise the protease will deactivate and the milk will fail to set.

Ingredients:ginger (100 g)
Tools:peelergratermesh strainer
02
Preparation
00:00:54
  • Prepare two small bowls
  • Add 15 g (about 1 tablespoon) of fresh ginger juice to each bowl
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Watch out

Each bowl must have precisely 15 g of ginger juice, as incorrect amounts will prevent proper setting.

Ingredients:ginger juice (30 g)
Tools:small bowltablespoon
03
Active Cooking
00:01:13
  • Pour 330 g of whole milk into a saucepan
  • Add 12 g of sugar
  • Heat to 80°C and remove from heat once reached
local_fire_departmentMedium-low heat until 80°C
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Watch out

Milk must not be boiled, as a milk skin will ruin the protein reaction and prevent the milk from setting.

Ingredients:Pure Whole Fresh Milk (330 g)sugar (12 g)
Tools:saucepanfood thermometer
04
Waiting Time
00:01:40
warningStay safe

Be careful of burns when handling 80°C hot milk just removed from heat, and do not splash while pouring.

  • Quickly pour the 80°C milk into the small bowls containing ginger juice
  • Let it sit for 1 to 2 minutes until fully set and able to support a spoon on top
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Watch out

Milk must be poured quickly from a height to thoroughly mix with the ginger juice instantly, otherwise it will fail to set.

Ingredients:Pure Whole Fresh Milk (330 g)ginger juice (30 g)
Tools:small bowl
05
Preparation
00:02:26
  • Add 30 g of milk powder to the saucepan
  • Pour in 330 g of whole milk
  • Whisk thoroughly until the milk powder is completely dissolved with no white lumps
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Watch out

Milk powder must be fully dissolved in cold milk first, otherwise it will clump when heated.

Ingredients:milk powder (30 g)Pure Whole Fresh Milk (330 g)
Tools:saucepanwhisk
06
Active Cooking
00:02:42
warningStay safe

Prevent burns when handling 80°C hot liquid, and pour steadily and quickly.

  • Add 12 g of sugar to the pot
  • Heat to 80°C and remove from heat
  • Quickly pour the milk into the bowls with ginger juice and let set
local_fire_departmentMedium-low heat until 80°C
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Watch out

Milk temperature must reach 80°C precisely

too low or too high temperature will cause the setting to fail

Ingredients:sugar (12 g)Pure Whole Fresh Milkmilk powder
Tools:saucepanfood thermometer

groceryAll Ingredients

ginger100 g
ginger juice30 g
Pure Whole Fresh Milk330 g
sugar12 g
milk powder30 g

blenderAll Tools Needed

peelergratermesh strainersmall bowltablespoonsaucepanfood thermometerwhisk