Thursday, September 15, 2011

Ginger Milk Curd (Chinese: 薑汁撞奶) - revisited

This time i try using 'instant ginger milk curd' by Yummy House . Not sure if you can get it in KL, my bil bought it home for me all the way from Macau ^__^
I'm so delighted the result of this ginger curd, solidify firm as sold in the shop. Excited and confidently I try out using solely 'Milk Powder'










GINGER MILK CURD RECIPE #1
3 Tbs Milk Powder
2 Tsp sugar
125ml water

1 Tbs Ginger Juice

Kindly refer here for the instruction








GINGER MILK CURD RECIPE #2

3 Tbs Milk Powder
2 Tsp sugar
125ml water

1/2 Tbs Ginger Juice

Kindly refer here for the instruction







Note the variation texture in the amount of the ginger juice used. 1/2 Tbs ginger juice still make the curd solidify :D
Next I will try using less milk powder eg 1 Tbs Milk Powder

6 comments:

edith said...

Interesting. Is the milky taste v strong?

Simonne said...

Edith,
the milky taste is not strong, it still there but with hints of ginger

beautyknot said...

I should try this recipe ....any idea for creating perfect chawanmushi using microwave at home?

Simonne said...

Beautyknot,
Chawanmushi hmm.. i have not try that sorry ya cant help you on this.

Regard,
Simonne

Nessie said...

I love the yummy house ginger milk curd! How do you think the instant stuff sets without fresh ginger juice? Is there anything in the ingredients list that says what they use to get the milk to set? Do they use powdered ginger?

Simonne said...

Hi Nessie,
The ingredients area : New Zealand Skimmed milk, ginger , sugar
Yupe all in the form of powdered

Compare to the fresh ginger juice use, the taste of ginger is much stronger. Nonetheless the instant pack (Yummy House) gives a convenience way to make this dessert ^_^