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Ginger Milk Curd

 
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simonne
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Joined: 17 Jun 2006
Posts: 90
Location: Malaysian

PostPosted: Thu Sep 15, 2011 8:43 pm    Post subject: Ginger Milk Curd Reply with quote

Dear all, just to share a simple recipe uses milk powder

Ginger Milk Curd




Ingredients
3 Tbs Milk Powder
2 Tsp sugar
125ml water

1 Tbs Ginger Juice

Method
1. Heat up the water, milk powder and milk in saucepan until side bubbles.
2. Keep Stirring
3. Continue heating the milk by turning the saucepan until sugar melts.
4. Keep turning turning the saucepan, until reach almost boil.
5. Turn off stove
6. To reduce milk temperature 80-85 C, keep turning the saucepan left and right until flame almost disappeared (1-2 mins)
7. Stir the ginger juice in bowl. Pour the milk into the ginger juice bowl with 10-15 cm apart vertically
8.Leave for about 10 min until a soft curd has formed.
9.To test the milk coagulates or not, leave a spoon lightly on the surface, the spoon should not sink!
10.Serve hot or chill. Enjoy!


This uses 1 Tbs of Ginger Juice


This uses 1/2 Tbs of Ginger Juice

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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Fri Sep 16, 2011 12:15 am    Post subject: Reply with quote

Interesting. But I don't understand step 6. You have already switched off the fire in step 5, so what do you mean by turn saucepan until the flame almost disappeared.
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Latte
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Joined: 31 Aug 2007
Posts: 7
Location: Singapore

PostPosted: Fri Sep 16, 2011 11:41 am    Post subject: Reply with quote

Thanks for the recipe! But same as Rusti, I do not understand step 6 too.

Also,

1. what is supposed tobe the difference with 1 Tbsp and 1/2 Tbsp of ginger juice? can't really tell from the pics Razz

2. Step 1 mentions "milk" but it's not in the ingredients' list.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Sep 20, 2011 10:40 am    Post subject: Reply with quote

I think it's a typo in step 1. It should be sugar instead of milk.

Maybe using 1 tbsp ginger juice will yield a 'harder' texture compared to 1/2 tbsp.

Maybe Simonne means to swirl the pan until the 'heat' disappears?
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Latte
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Joined: 31 Aug 2007
Posts: 7
Location: Singapore

PostPosted: Tue Sep 20, 2011 10:55 am    Post subject: Reply with quote

Alannia wrote:
I think it's a typo in step 1. It should be sugar instead of milk.

Maybe using 1 tbsp ginger juice will yield a 'harder' texture compared to 1/2 tbsp.



Thanks for pointing out about sugar in step 1, Alannia.

I've got the answer to 1 tbsp and 1/2 tbsp ginger juice from simonne's blog. Answer is: "Note the variation texture in the amount of the ginger juice used. 1/2 Tbs ginger juice still make the curd solidify."
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