Ginger milk curd To make 2 small bowls of ginger milk curd Regular ginger: 100 g For each bowl, put in 15 g/ 1 tablespoon of ginger juice Whole milk: 330,1+1/3 cup Sugar: 12 g, 1 tablespoon Milk powder: 15~30 g/ 1/8~1/4 cup
I made this as directed with the additional powdered milk and it came out nice and firm. My wife is Asian and I wanted to see if she'd notice since I usually make it w/o the powder. She did notice and said it was creamier. We both enjoyed it very much. In the past, it's 50/50 whether it coagulates. Perhaps my odds will improve in the future. Thanks for the tip.
Who would have guessed the ginger juice reacts to milk protein this way. 😱. Anyway, I made it with the family as a science experiment and the dessert turned out so silky smooth and delicious! It was quite spicy but that was because I didn’t have young ginger. Thanks for sharing the recipe. 👍🏼
@julesverneinoz3 жыл бұрын
I love ginger and tofu pudding, did not realize I can make milk pudding with ginger juice! What a revelation.
@DeadliciousCookingStudio4 жыл бұрын
I always admire how intricate and precise you are with your recipes and they always turn out so beautifully!
The curd looks so lovely ...I would definitely make it
@geraldine36363 жыл бұрын
不能不赞 小高姐 的视频。。 不但是教你烹饪还灌输相关的食物科学。 简直是太棒了。
@homay91564 жыл бұрын
科學的講解是全網最簡潔易明的,加入奶粉的建議很好,小高姐真厲害!
@user-ih2mk8kg8l3 жыл бұрын
小高姐好有母性的感覺
@phyushinthantaung93173 жыл бұрын
Me and my family used to buy this from Chinese market and we love it so much. Thanks for sharing the recipe. And one more I hope u can adopt me lol all of your videos look delicious and great.:)
@cathyc.85554 жыл бұрын
逻辑清晰,没有废话。小高姐姐的视频看起来真是太爽了。
@j.c.h.30674 жыл бұрын
小高姐总结知识点总是那么的简洁明了!!!!一步到位!!!
@url234563 жыл бұрын
小高姐,you are so academic! Thanks for taking cooking to another level 👍🏼👍🏼
Hi! I just tried the recipe and I have the problem you mentioned, it came out very very bitter :( any idea how much I can reduce the juice without ruining the effect? Thank you for your insightful comment!
I love to watch your videos and follow your recipes. So full of knowledge based on understanding and experience. You approach to teaching is brilliant like a perfect teacher who loves to answer all questions as your method is so experimental.
My favorite dessert growing up! We drenched it with liquid brown sugar when we ate it. Do you do the same?
@user-sj4ms5zg7u3 жыл бұрын
長知識了,謝謝小高姐~
@miagates79927 ай бұрын
天冷了,今天想做一杯姜撞奶试试,照着方子果然一次成功。小高姐的方子成功率杠杠的!感恩❤
@scottkibler38754 жыл бұрын
I don't speak Chinese but you seem to get great results and teach me something through your cooking experiments and results. It's really great to watch, thank you!
@nkaneti4 жыл бұрын
I LOVE your channel, thanks for all your interesting content... I also wanna say that your videos have really helped me to learn chinese :-) 非常感谢你! :-)
Love your channel, this dish, & your thorough, scientific explanation! If there's no thermometer, can we heat the milk to almost-boiling & then pour into the ginger juice? Will it mess up the reaction, or just take longer to cool to 70 & coagulate? Thank you
@woowootasty1803 жыл бұрын
you can heat the milk to almost-boiling (very small bubbles appear on top), now the temperature would be 90c+, then pour to the measurement cup (will drop down to about 80c+). wait 1 or 2 mins and the milk temperature will drop to around 70c. it's perfect now to pour to the ginger juice. I made 3 experiment weeks ago, on different milk-ginger ratio, different temperature and different milk, if you are interested, please come and have a look. ^_^