Ginger milk

Template:Chinese

Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan town of Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar.[1] Water buffalo milk is used in the original recipe.

Method of preparation

First, squeeze the juice from a piece of ginger, then filter the juice finely and put into a bowl. Next, dissolve sugar in milk, then heat until it simmers. Take off heat immediately and allow it to cool a little. Finally, pour the mixture quickly into the bowl of ginger juice and wait for two to three minutes. The milk will then solidify, and may be eaten with a spoon.

Underlying biochemical principle

Ginger contains protease. When milk is added to ginger juice, protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

See also

References

External links

  • Ginger milk curd photos


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