3-Ingredient Ginger Milk Curd

  

 

Ingredients

• 1 (5-inch) piece fresh ginger (about 2 3/4 ounces; 80 g), peeled and finely grated on a rasp grater, such as a Microplane

• 1 1/2 cups (355 ml) whole milk

• 1 tbsp granulated sugar (1/2 ounce; 15 g), plus more as needed

Directions

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. 

    

   

   ginger juice extracted

    

   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.

                                                          

   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.)

   
   

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

   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.
   

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   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.  

    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.) 

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

    

   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.

    

   Notes

   Don't use a food processor to break down the ginger, as this won’t break down the fibers as effectively and will leave a lot of juice trapped in the pulp.

   Plant-based milks won’t work in this recipe, as the chemical reaction relies on the casein found in animal milk.

   If you prefer a thicker curd, you can dissolve 2 teaspoons of whole milk powder in the cold milk before heating it.  

   Make-Ahead and Storage

   Ginger milk curd will keep its texture when stored covered in the fridge for up to 6 hours. Longer than that, the texture will loosen, and the liquid may start to separate, but you can still enjoy it for up to 24 hours.

    

    

   

   ginger juice extracted

    

   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.

                                                          

   When milk is almost at temperature, empty 

   Serious Eats / Qi Ai

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

   
   

   
   

   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.
   

   

   Serious Eats / Qi Ai