Jiang Zhuang Nai - Ginger Milk Curd
Three ingredients and no setting agent: fresh ginger juice makes warm milk set on its own. When it works the spoon stands up - and that hangs on the temperature to within two degrees.
Why this dish is good for you
179 calories per serving, most of it from milk: 200 ml supply around 230 mg of calcium and iodine. A dessert with no egg, no cream and 10 g of sugar per serving - half what most puddings carry.
Ingredients
- Milk(whole milk - it works less well with low-fat)800 g
- Ginger(fresh, finely grated and pressed - never powdered)80 g
- Sugar40 g
Method
- 1
Grate the ginger very finely and press out the juice through a cloth. You need about a tablespoon of juice per serving.
- 2
Put a tablespoon of ginger juice into each of four bowls and stir briefly - the starch settles otherwise.
- 3
Warm the milk with the sugar to just below boiling, then let it cool to 70 to 75 degrees. Without a thermometer: wait two minutes until the steam subsides.
- 4
Pour the warm milk swiftly and from a little height into the bowls so it mixes with the juice. After that do not stir and do not move them.
- 5
Leave for ten minutes. The curd is ready when a spoon laid on it no longer sinks.
- 6
Eat warm.
🫖 Ein Enzym statt Gelatine
Fresh ginger contains zingibain, an enzyme that splits milk protein - much like rennet in cheesemaking. Below 60 degrees it works too slowly, above 80 it is destroyed itself. That is why the dessert only succeeds in a narrow window, and why powdered ginger never works.
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