✨Magic Ginger Milk Curd -- Sets Up Without Eggs or Starch -- Easy Right? 😞

Ginger milk curd is a Chinese dessert that contains only 3 ingredients: milk, ginger juice and sugar. These three ingredients are SUPPOSED to magically gel, forming a delicate pudding-like dessert. (Fresh ginger contains an enzyme that causes the protein in the milk to denature and form a gel. Well, that's the theory at least.) Let's try it out! #gingermilkcurd #emmymade
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[@alltheday]

I love that the entire kitchen continues to look more and more in disarray as the video progresses.

[@emmymade]

😆😆😆

[@JaneDoe6000]

Controlled chaos!

[@Birdbike719]

Bwaaaaa. Science!!!!!

[@MaxOakland]

It’s so realistic

[@mariannemoon]

LOL

[@BacklitRabbit]

One thing I like about this channel is how Emmy doesn't hide when something doesn't work out. That's a kind of integrity that you don't see in a lot of cooking shows. We only see the perfect result, but here we see how it really can go.

[@nelysato]

And the perfect result is already cold because it kept 30min in the table for the photos

[@burjuddubowy347]

At least the ginger milk tastes good!

[@CatsPajamas23]

Agreed

[@mollyvandever9817]

I love your tenacity. If tenacity were an Olympic sport, you'd get the gold medal.

[@emmymade]

Aww...thank you. 🧡

[@ethanmarino931]

@@emmymade you’re the best

[@violetbleedinghart]

Also... tenacity IS the Olympic Sport?! 😂 so maybe Emmy should go for the gold next trial season! 🤔

[@KateCarew]

Truly! It’s really validating to know that people still stick to it without pathologizing it! If one more person says “it’s OCD” I’m gonna scream! It’s not a problem if you’re having fun and problem solving and learning and maintaining optimism! I wish more people had the same work ethic, the same desire to commit to a job worth doing is worth doing right 😂 Enemy’s videos are so so satisfying 🙏🏻

[@anniedetroit7525]

@@violetbleedinghart I was just about to comment that tenacity was probably 90% of all Olympic sports, but I agree with the spirit of what the original post writer said.

[@madeinbusanjkjm]

Watcing this was like reading Crime and Punishment. Just a neverending saga of suffering.

[@gauravvikalp]

You are on literally every video I watch 😅

[@rani.andretti]

Perfect comparison 🤕

[@Mini_Wrath]

How are you everywhere.

[@abbledapple9004]

This is honestly the closest I have ever seen to a youtube safe space, I've never seen drama in Emmy's comment sections. she's so wholesome, her videos are so peaceful, and its never been any different in the long time I've been subscribed to her! ♡

[@catherinejustcatherine1778]

Emmy is wonderful. Most of the commentators are wonderful too. I am *so* glad you have had no bad experiences! 😊

[@trenae77]

That's because Emmy is one of those rare humans not afraid to share her failures along with her successes ... and when she succeeds she's so stinkin cute! (shirt was perfect in this!) It makes you realize that mistakes are not to be feared, just things to learn from and keep trying!

[@emmymade]

Thank you, I truly appreciate that, too. . My lovelies are lovely. ❤️

[@catherinejustcatherine1778]

@@trenae77 Yes. And they are not to set you back or to stumble on, but to shrug off and move forward, experimenting your way through life.

[@trenae77]

@@catherinejustcatherine1778 Exactly! And we can't forget that some really great inventions - both culinary and other - have resulted from mistakes!

[@Khristafer]

This is the moment for the How to Cook That collab we've always needed.

[@scouttyra]

!

[@nikiTricoteuse]

Lol. Was thinking the same thing.

[@a.j.4644]

Yep, came to say that Emmy might have accidentally outed some liars and cheats from other vids. With each successive fail, I became more convinced that others used gelatin or something, and I want How to Cook That to debunk it for us.

[@adiposeNarnian]

This should be Much Higher.

[@yoonie5421]

Anne Reardon x Emmy please!

[@cutsiebear09]

I have no idea how you stay so calm when making recipes that don’t work. I would be screaming and in tears

[@KetchupRocket]

Me and my mom messed up on our first time making macaron cookies and we both laid in the kitchen floor in tears swearing every word in the book before we gave up and bought cookie dough. I’m right there with you 😂 (we figured out how to make them eventually but ya know)

[@Splintz246]

Yep I totally agree I'm usually swearing up and down because I wasted a whole bunch of time money and food

[@tommj4365]

Wow, people get legit mad or sad? I'm always excited to try again and tweak things. Maybe I've been lucky and never failed too hard though, I dunno.... please keep trying, don't use random recipes found online maybe (Cooks Illustrated or American Test Kitchen books are always good IME) cooking is so rewarding

[@nita1596]

It's called peace of mind

[@stinkystonr]

@@tommj4365 well, yeah.... people spend money and valuable time on a recipe they think will work, kind of a let down when it doesnt! lol

[@lilyhamada2755]

Hello Emmy! I'm sorry it did not work as well for you so I quickly tried to recreate it. And I found out a few things. 1. You may need to have more ginger. (I used 3 tbps instead of two for 1 cup of milk) 2. The amount of fat and sugar doesn't matter. (I used 1% milk and added sugar on top at the end) Below is the step by step of what I did. Best of success in your ginger milk pudding adventures! ☺❤ You'll need: 1 cup 1% Milk (or whole milk if you'd like) Sugar (to taste) 3 tbps of freshly grated ginger * (more about this below) Steps: 1. Put the milk and sugar (if desired) in a microwaveable safe container. (I used a mug) Do NOT Microwave yet. 2. Finely Grate 1 1/5 inch of ginger. 3. Put the milk in the microwave for 45 seconds then segments of 30 seconds until the milk is mildly warmer than body temperature. 4. While microwaving the milk, take the grated ginger and squeeze it out into a bowl. 5. Take the milk out, stir the ginger and pour the milk in the bowl without stirring further. 6. Wait 5 minutes, at that point it should be the consistency of extra silky tofu. To test if it worked, place a tablespoon on the pudding and it should support it. 7. Place in the fridge for 5 more minutes and it should be firmer. The consistency is soft silken tofu and holds its shape better. I hope this works out for you! Keep up the wonderful work! ❤

[@Gabriellaella23]

I'm going to try this today. Hopefully I will remember to come back and let you know how it went. Thanks for the tips!

[@Kartonknig]

@@Gabriellaella23 Did it work?

[@Gabriellaella23]

@@Kartonknig unfortunately no. 😓 Tbh I knew it wasn't going to work once I finally graded up all of my ginger and realized it was not as much as I needed. I tried to use less milk, but I guess I didn't get the measurements right. The only good thing is I didn't really have my hopes up going into it because if she can fail that many times I knew it wasn't going to get it on my first time. I'll try it again one day. 😊

[@Gabriellaella23]

@@Kartonknig Also it does kind of taste like fruit loops. 😅

[@billys.3258]

She used ultrapasteurized milk...you don't use UP milk for anything that you want to form a curd. The UP process breaks the protein chains too short for them to rejoin and it will never properly curdle.

[@tiffanyrouth7450]

Beginning of video: that looks good. I'd like to try making it. End of video: never mind 😳

[@emmymade]

😂 Either way you'll have something tasty and soothing.

[@tiffanyrouth7450]

@@emmymade very true. I'm either getting pudding or tasty warm milk 😆

[@ld7561]

Emma is so good to share the failures, as well as the successes. That's what cooking is, and none of it, is really a 'failure'. 🙏🙌😇❤️

[@susanbunce8442]

I took screen shots as the video went along ..... all deleted now 😥😥

[@CapriUni]

@@emmymade I'm reminded of your lemon juice and sweetened condensed milk pie. And I'm thanking that adding some ginger juice to the lemon juice may or may not actually change the *textural* outcome of that, but it would be tasty. And that's what counts, right?

[@hannahhill7478]

I think Emmy is the only person I can watch “fail” a recipe over and over that wouldn’t annoy me. I just keep rooting for her!

[@n.ayisha]

same. i love and respect her honesty with everything she does. it is a learning experience for everyone.

[@katiebisio24]

literally!!

[@miriamchin757]

Hi Emmy. The type of ginger makes a huge difference. You need to use really old ginger and extract the juice which looks almost milky. Young ginger juice won’t set the milk.

[@miathapapaya]

How does one find older ginger? Or is it simply a waiting game?

[@banukaii]

@mia_papaya Just buy some ginger root and wait. No other tricks, thats all there is to it.

[@Jeffffrey0902]

@@miathapapaya Choose roots that are smaller and wrinklier. They're less juicy and contain more enzyme.

[@Selendryle]

@@miathapapaya from what i can tell: older ginger looks like brown potato, young ginger looks like white potato

[@karensiegel6669]

How old is old ginger? Like a year old or.....? Not trying to be smart.

[@kansusarkan3555]

In Turkey we have a similar dish called “incir uyutması” which is a pudding made only with dry figs and warm milk. You warm up the milk, blend it with the figs, and let it sit in room temperature, kinda like fermenting yoghurt. And it turns to a pudding consistency.

[@SageandStoneHomestead]

Raw milk would be the key here so it clabbers instead of spoils. Sounds excellent. Thanks for sharing!

[@fabianramos1954]

How long It takes?

[@MrLeehanmin0512]

As I remember, fig juice contains a compound like rennet which helps curd milk in cheese making process.

[@stuntmonkey00]

The trick is that the ginger root itself can't be fresh, it has to be an older piece of ginger. But then you grate it before you use it. The only other thing I can think of is the milk. When I lived in SoCal I noticed that the milk seemed rather thin and watery compared to the milk in British Columbia, and I suspected that the protein content was low. I've tried cheating this recipe by stirring in a little bit of milk powder, but the texture comes out gritty. I've seen some rather suspiciously firm examples on YT in which I think they cheated by mixing in gelatin.

[@aprilbennett4161]

Commonly in the US, milk is literally watered-down. The only way to guarantee non-watered-down milk is to get it straight from dairy farmers.

[@smurfmama2020]

Would it work with heavy cream then?

[@d.e.s4432]

@@smurfmama2020 I wouldn't think so, milk is much higher protein than cream. If the protein is what makes it curdle then whatever highest protein milk you could get would be best, I think. Though I'm not above using ginger flavored cream for everything!

[@LemmePSLmyFootUpURazz]

soy milk?

[@missbeans]

@@smurfmama2020 Britain has a similar recipe that uses lemon for the curdling/setting agent, and it uses cream, not milk. So maybe you're on to something. Google Mary Berry lemon posset.

[@deciblaze2138]

I’m just gonna say it. The alluring food is why we first click. BUUUT Emmy geeking out over food science is the reason we keep coming back.

[@deemascolo453]

Emmy should teach grade school science -- when the scientific method disproves your thesis, take the L, be glad you learned something, and await peer-reviewed studies! xoxo

[@catherinejustcatherine1778]

Maybe Emmy would make special videos to teach the principals in grade school science. She's made quite a few already, maybe teachers use them?

[@tiffanyr.4910]

Maybe if teachers in America got paid more :/

[@falcon2624]

If I’m not mistaken she is s former teacher, which explains why she is excellent at describing things to perfection.

[@catherinejustcatherine1778]

@@falcon2624 I remember something like she & her husband were originally in Japan to teach English to folks there, but grownups, not children. Or, perhaps I am mistaken.

[@whelkpeopleofdoom]

@@falcon2624 I think I remember her mentioning she was an art teacher for children at one point.

[@gloriamho]

When I tried making this dessert in the past, the ginger has typically been the problematic variable. My thoughts after some internet searching... it may be the zingipain (cysteine protease) in the ginger juice which causes the coagulation. Prepare extra ginger juice, then put aside to allow the white powdery substance in the juice to settle to the bottom (the zingipain is likely part of the substance that settles). Decant away some of the extra clear yellow ginger juice and use the bottom portion with the white powdery substance. Stir before distributing the ginger juice among the bowls. You may also try tweaking the ratio - more ginger juice, less milk. Credit: decanting the ginger juice was noted by Tony (kzbin.info/www/bejne/sH2zp5etp5aJn5Y) Also consider slightly higher temperature or heat bowl. My “fail” was saved by microwaving 30 seconds... coagulated upon heating.

[@aierce]

Wrong, the bottom part is just starch

[@maurycy_gnc]

How can someone has such a soft voice like all the time? It's like she's talking in falsetto. It's amazing.

[@alisa.maks26]

I found Emmy years ago via one of her earliest videos back in Japan, and her voice was SO soft there that i just kept watching because it was super therapeutic, in addition to super interesting content 😍

[@tommj4365]

Sounds kinda normal to me, I guess I'm used to it. I have a soft voice too, I'm told, and it's literally painful trying to speak louder or more harshly like many people can. It's a problem over the phone, and I can never talk at parties or even in a noisey car or plane

[@sunsundks3891]

She isnt

[@Koreviking]

Falsetto is a high pitched, kinda squeaky voice.

[@maurycy_gnc]

@@Koreviking "The typical tone of falsetto register or M2, usually has a characteristic breathy and flute-like sound relatively free of overtones-which is more limited than its modal counterpart in both dynamic variation and tone quality."

[@josieli9768]

I’m Cantonese and I love this dessert. The Cantonese name for this dish roughly translates to ginger juice “hit” milk. As the name suggests, the key is to violently splash hot milk into ginger juice. This mixing technique still took me many trails for moderate success, but here’s what I figured out: Take two tall glasses (i don’t think material mattered, you want something tall to splash around in). One with ginger juice. One with sweet hot milk. Aggressively pour/splash the milk into the ginger glass. Pour from a height/distance you can handle to make the milk “hit” the ginger as hard as you can. Immediately repeat-pour the mixture back and forth, as violently and quickly as you can, maybe 2-5 times, then immediately pour into your serving bowl. This process should be done within 3 seconds. Then you leave it alone and wait for it to curdle, I think by 5 min you can juggle it to tell if it’s curdling or failed. Disclaimer: My best attempt was still a bit watery, but the technique definitely makes a difference and the pudding curdled more as I improved. I also tried extra ginger... Here’s how you might visualize it: You know how Indian (?) street venders “pull” tea, and they pour the tea back and forth and even do tricks with the tall, long stream of tea that’s being poured? I was told that it’s not just showmanship, the pouring technique produces certain textures. (Like how kneading a dough makes a difference) If you do give this another go, good luck!! I’m so glad you featured this dessert, I nearly forgot about it! When I crave this, I usually do a steamed egg white and milk pudding with sugar and ginger juice. (Equal parts egg white and milk, plus more milk if like it more jiggly. Sugar and ginger to taste.). It’s much easier, a little richer and just as yummy! You could have totally added egg whites and steamed all of those failed attempts, and probably had a bunch of puddings!

[@lifeviolet]

I am Cantonese as well (from HK), I concur with the above comment. In Cantonese it is 薑汁撞奶, ginger juice 'hit' milk. My husband heat up the milk and then do the Teh Terik motion for ten times before pouring the milk into the bowl with the ginger juice. He said it is the only way he has gotten it to work.

[@absalomdraconis]

From what I've seen in other comments, you might try doubling or tripling the ginger the next time, or intentionally using older, "stale" ginger. It seems like the ginger is the strict part of the recipe. With enough ginger, stirring it normally might even work.

[@josieli9768]

@@absalomdraconis I’m totally going to try that!!

[@hunkhk]

Wah ho yeah to all the detailed instructions.. Good luck Emmy

[@フェアリン-g8u]

Ginger Juice *Collide with Milk

[@Passionforfoodrecipes]

Oh no, that sad trombone is getting a workout today! 😆

[@caziontherise]

A chef looks like any luck my friend?

[@djspatriqt2290]

Emmy, My Advice. Try using a Metal Spoon. Science Shows there are different reactions to Wood VS Metal

[@robicloud9556]

You are almost there! Don’t give up there are some more tricks: 1. I still recommend heating the milk to 75-80 celsius, when you pour the milk the temp drops quickly, it should be about 70 celsius in the bowl which is the ideal temp for the reaction to happen. 2. Try to avoid pasteurized and ultra-pasteurized milk, the process affects the milk protein, and will likely prevent the reaction from happening. 3. Fat and sugar don’t participate in this reaction, so it doesn’t matter how much you put in. 4. Older ginger has more protease, but I've also seen people make it with younger or smaller ones. 5. Some recipes add milk powder to increase the protein content, and you will end up with an even firmer curd. Originally the recipe uses buffalo milk, which has higher protein content, but you can absolutely do this with regular milk.

[@fredrikjohansson3117]

I ran too my kitchen to try. Worked perfectly on my first try. In Sweden we got low pasteurized milk and heated the milk to 68C.

[@hanna4876]

Vilken mjölk tog du? tänkte också prova de här😁

[@fredrikjohansson3117]

@@hanna4876 Vanlig mellanmjöl från Hjordnära :)

[@ahwoonchan1674]

same, done it several times in Finland

[@bonermage420]

Definetely related with the milk you use. US have tons of different % milks but I have not been able to find anything close to the milk you would get in Europe or even Latin America.

[@nihlify]

@@bonermage420 What's the difference?

[@stephaniecheung4948]

I’ve run into the same mistakes! My aunt taught me how to make it and some tips she told me are: - it’s best to use a shallow bowl - boil the milk and sugar to a smoking point until the edges just bubble and then turn the heat off and quickly poor it into the ginger - I only stir the milk to dissolve the sugar and then don’t touch it at all while it boils - more fat in the milk the makes it easier for it to become pudding (sometimes I cheat with 2% and a little cream but it works with 3%) - pour the milk in very quick and hard so the ginger mixes into the milk without a stirring action - any fibres from the ginger will prevent it from becoming pudding like I can’t get it everytime but once you get it it’s super satisfying to make, and yummy! 🤤

[@Haruka_Power]

My grandma used to make this for me all the time when I was young! They are so goood! Honestly I don’t know how she does it, she literally just eyeballs everything without measurements or a thermostat

[@emmymade]

Very soothing.

[@Shelf_Improvement]

Did she get it to set?

[@Miss_Kisa94]

👀 tell us her secret fam!

[@saintmichael1779]

I would phone my Grandma for recipes. "Just 'till it looks right." "Just 'till it smells right." "Just 'till it tastes right." I'm getting better, but there's no cooking like Grandma's cooking... !

[@ichigo_ahiruko]

@@saintmichael1779 the most grandma thing ever be told 🤣🤣🤣🤣

[@sodabae8165]

It worked for me the first time! I did some research which says to avoid pasteurized or evaporated milk because it might denatures the protein which disrupts the coagulation. Fresher the whole milk the better and the original recipe uses water buffalo milk which contains way higher PROTEIN then the milk we get from the store that's why we need to add milk powder if you want a firm result, sugar and fat content doesn't effect the process. I first heat 160g of whole milk with 2drops of vanilla extract, 10g of sugar and 20g of milk powder to 80c and then pour it into a small bowl with 15g of fresh ginger juice. It has a silky tofu texture and wonderful spicy flavor, good luck guys

[@darniataylor7749]

I hate that this didn't behave the way you wanted Emmy. We did learn how to make cereal milk without the cereal though. That's something to be proud of! 👍🏾

[@tommj4365]

Is there a spicy ginger cereal I don't know about? I'd love to try

[@MargaritaOnTheRox]

@@tommj4365 She said it tasted like Fruit Loops milk.

[@hardiksolanki8093]

Seeing you never give up is so inspiring. I don't care if It didn't work out in the end but seeing your perseverance and cheerfulness till the end is worth it.

[@tippib2222]

I imagine it would be delicious to use the failed milk experiments in bread pudding recipes 😋

[@nijohn12]

That would have been soo good omfg

[@n.ayisha]

that is an excellent idea. i hate bread pudding, but my husband loves it, and he LOVES ginger in everything.

[@stefonlewis4728]

I love how determined she is

[@rini6]

I don’t even like ginger but I watched this with enthusiasm rooting for Emmy. She is so Sunny even when things don’t go right. And she has a great scientific approach. I never wanted to see milk coagulate more then I did when watching this 😂😂😂😂

[@aaronrichards4416]

Pun! Ginger=rooting

[@DanielJones2291]

When you see the recipe has only 3 ingredients but the video is 16 minutes long.. you know we’re in for a ride 😅😅😅

[@lindajones1900]

Perhaps use “older” ginger & “dribble” the ginger juice into the milk after it is heated, in a “circular” motion. 1...do not add the sugar at all until the milk sets. 2...dissolve the sugar into the ginger juice then into the milk. When I make regular yogurt I heat milk to 180°f then let cool to 110°f before I stir in any starter or flavor/sugar. Worth a try to heat & cool before juice or sugar huh?

[@Shelf_Improvement]

I'm tempted to try this

[@jrmint2]

anyone know if it can be made vegan w soy?

[@heatherkuhn6559]

@@jrmint2 I would guess not. Enzymes affect very specific organic compounds and I doubt the proteins in vegan milks are similar enough to actual milk proteins to work with the enzyme you're harvesting from the ginger. The only way to be sure though is to test it. Make sure you're got it working with actual milk first, so you have a baseline for comparison. Edit: And apparently someone has successfully done it with soymilk, video here: kzbin.info/www/bejne/nH6zi6yqqt9mjpo

[@humbertoinguanzo5138]

Your determination to never give up really makes me rethink my every day life in so many ways. Thank you. I truly love that.

[@stephanietougas8377]

I honestly don’t know what I would do without you Emmy! Thank you for being there for all of us & the ray of sunshine ☀️ & comfort that you bring to our lives is truly amazing. I love you so stinkin much!

[@emmymade]

Thank you so much!!

[@junior10199]

Tried this today and it worked really well on the first and second tries! After watching you and a bunch of other videos, I decided to juice the ginger right as it came to 176 degrees. The recipe I used was 3T skim milk powder, 2t sugar, 1 1/3 cup 2% milk (I used A2 milk but I assume it doesn’t matter). I didn’t expect to work after watching yours videos, but it was like a light custard that stood up/kept its shape on the spoon. Amazing. It’s nice warm, but I want to see what it’s like after a night of cooling in the fridge. Maybe it’ll become jello pudding thick! If only I wasn’t trying to cut out dairy...

[@MAMorelli]

Emmy, you have been such a bright light this past year. I don’t think you realize how many people you help get through hard times with your joy and your warmth.

[@snowtiger9942]

I love how calm you are, even though I could feel some fraustration on your voice you still appear so calmly, I really love your videos

[@ali_e13]

Emmy your tenacity and dedication to making these recipes work never ceases to amaze me 👏🏽💪🏽

[@emmymade]

Thank you for the encouragement. 😊

[@bklynbutters13]

@@emmymade What would happen if you tried this with evaporated milk? 🤔

[@ofeliabacaro9457]

Or fresh raw milk?

[@sobnoname]

My grandma used to make these for me when I was little. She used old/mature ginger juice, full milk, and sugar. In Hong Kong it's called "Kerng Jong Ngai" translate them word by word into "ginger crash milk" except you're crashing the milk into a bowl of ginger juice. So basically to get a good curd you need to create that "crash" mix. If that make any sense.

[@kimberlylashley2725]

Don’t you all worry, her next video will be the successful attempt! She clearly won’t rest until she gets it right😌😂

[@alishaorji4947]

Great video. I had already done my milk and ginger, then started watching your video. I used raw milk(room temperature) and added it to the 2 spoons of freshly squeezed ginger. I left it over night and it was stiff! The milk I warmed up did not congeal at all.

[@maiyahtellis3485]

I love how she never gives up! I also love how she keeps all her attempts in the video! I love everything!

[@tracyisaacson2266]

This was great to watch. And it was so inspiring to see try,try, try again - so much of mastering a recipe is about fiddling with the process until it works consistently. I just tried it, and my suggestion is to put the grated ginger in a cloth pouch or twist it into some cheesecloth, then dredge the sachet through the bowl of milk steadily (like stirring, LOL) until milk starts to clot on the outside of the bag. Then let the milk sit and keep going on it’s own. My ginger was old, so that may be a factor, too. But realistically, most of the enzyme will be INSIDE ginger cells, so getting the whole mess in - but contained- will add a lot more enzyme than just the juice. Worked with whole milk.

[@ellenl5283]

I made this recently and I used 2% milk, 200ml and a little more than 2 tablespoons of the ginger juice than the recipe calls for. Also using older ginger works better than young ginger, and I find that squeezing the ginger by hand is better, some of the bits go in and I feel like that helps the milk. Good luck! Oh and I may of covered the bowl with a plate, but I can't remember 😅

[@DJoy222]

So what was the outcome of your concoction?

[@carihan1946]

What do you mean by older ginger?

[@ellenl5283]

@@DJoy222 solid but still needs some tweaking cause it wasn't completely like tofu

[@ellenl5283]

@@carihan1946 like not super fresh ginger with a thin skin or has pinkish coloring that means it young, old ginger has a thicker skin and is more fibrous

[@gigidodson]

I love how passionate she is. That she shows her failures and her successes. The fact she actual explains things so clearly. Ive tried some of her things and the descriptors are spot on. She says slippery or something. Its going to be slippery.

[@fionarama2665]

I'm crying my eyes out because of personal reasons but emmy makes me feel so calm and better 😊

[@emmymade]

I'm glad you're feeling better. 🧡

[@fionarama2665]

@@emmymade 🧡🧡🧡 thank you emmy!

[@bunjy814]

My wife and I made this several times before, usually with successful results. We used only milk, sugar and ginger, nothing else. Not sure if this helps, but we always brought the sweetened milk to a boil first and then let it cool before pouring it into the bowls of ginger juice. As I understood it, cooling to the proper temperature and not disturbing the gjnger/milk mixture until it set were the keys to success. We never used a thermometer, so I don't know the exact temperature of the milk when ready to pour, we simply removed the milk from the heat the instant it came to a boil and waited about 7 minutes before pouring (more or less depending on how much milk you used, but we usually made 4 bowls at a time.)

[@Aljo1986]

Ugh this recipe is so frustrating; I’ve had exactly the same inconsistent results. However, I have eventually succeeded in getting it to solidify. The only thing I’ve discovered that helps is mixing the ginger liquid before pouring the warm milk into it incredibly softly; gently enough that you see the yellow starchy liquid swirl with the milk. I also use more ginger than is recommended (and use artificial sweetener, as I want to keep the calories down - that didn’t ruin anything). You are a determined lady, Emmy, and thank you for trying, trying, and trying again! When this works it’s a lovely silky pudding. Thanks from the U.K.!

[@sofiamagdalon6947]

Emmy, your soft voice, perseverance, respect and the effort you put on everything you do is what keeps me coming back every time😘😘 AMAZING WORK

[@emmymade]

Thanks so much for the appreciation. 🧡

[@kayevon7491]

@@pancakespancakes4781 CAN YOU SHUT UP? How rude do you have to be to blast her comment section like this?! You're not funny or cute okay? Leave her alone.

[@kayevon7491]

@@pancakespancakes4781 Stop harassing her. It isn't funny and even if she was trans, which isn't a bad thing, you are doing her a disservice by blasting her personal info. I saw your thread on the other video so I don't have to point out how rude and toxic you're being. Grow up bc you're most definitely not funny and you're making a fool of yourself.

[@o3MTA3o]

@@pancakespancakes4781 No, for harassing about it.

[@o3MTA3o]

@@pancakespancakes4781 You don't have a very firm grasp of reality, do you?

[@IQzminus2]

I gave this a quick try Mine did set entirely Here are my findings to maybe help us figure this out collectively I mostly followed the recipe of Emilys attempt number 5 (Khymos one), with a few small changes. Mine did gel up all the way through, it defiantly was a pudding but a very gentle and fragile one. It was a bit like soft tofu. It could just manage to hold a metal teaspoon on top of it. And I had quite a lot of separation from the curded milk pudding and clear whey. It looked similar to the puddings from the first recipe in the Magical Ingredient's Ginger Milk Curd video Emily linked to in the description. But a tiny bit more set and more separation of whey and milk pudding. The changes 1. I used low pasteurised 3% full-fat milk. I wonder if having unpasteurized or very low pasteurized like mine does help. I know that with a lot of similar western milk and dairy puddings that are set without eggs and just coagulation, that using unpasteurised or very low pasteurised milk helps a lot. The person who made the recipe seems to be from Norway, and Im from Sweden, to us both the most commonly available milk is very low pasteurised milk. So it might explain why I had more luck with the recipe. 2. I used the leftover knobs of ginger I had laying in the freezer because that was what I had at home. I grated it on very fine grater while it was still frozen, let it thaw on its own, and then squeezed it through a small fine-mesh sieve. (it thawed very quickly because it was so finely grated and there were so little of it, maybe under 20 seconds) 3. I left the skin on the ginger on. Because it was frozen, and I wondered if the skins had any of the enzymes in it. 4. I cut the recipe in half because all the ginger juice I could get out from the ginger I had were 9 grams. 5. I had a plate laying on top of the ceramic bowl after adding the milk, to help retain the heat longer in the bowl. Once the finished pudding cooled to room temp it set even firmer I used an instant-read thermometer from ETI, the thermapen model. A stainless steel saucepan, a digital scale, a ceramic rice bowl, a small fine grater and a fine-mesh sieve.

[@duckyO.o]

whoa, i might have to try this. thanks! :)

[@loveyourselfplease6842]

I saw one other person mention it's important to use ginger that is NOT fresh because you want an almost milky like juice from more developed enzymes. You used frozen ginger that you'd had for a bit so it probably jives with that. Good findings.

[@lilithhatchett]

I would be throwing things by now she has impeccable composure lmao XD

[@ld7561]

I know! When she came back in the jacket, I thought, 'surely she's getting irritated'.. 😂

[@tommj4365]

The magic of editing ^_^

[@n.ayisha]

lol. me too. i have a recipe that i've tried twice now, and it is still not working out. we had takeout for the whole week after the second failed attempt because i was so mad that i didn't want to set foot in the kitchen.

[@MrsCarol]

I just made it and it coagulated nicely. I used whole milk and left the bowl in a warm oven. It is like making yogurt, you need some heat for the protease to work.

[@biaalag0]

Emmy is an angel confirmed, she doesn’t even smell bad!!!!!!

[@scener0mance]

She does trust me monthly she does

[@kurozack]

That statement right at the end warmed up my heart. Great video 💕

[@craigatkeycreative]

I just tried your first recipe and it worked great. Sent you a video on Insta. I used Pasteurized but non-homogenized “cream top” milk, sold in glass bottles from a local dairy. Delicious!

[@emmymade]

Ah...non-homogenized. We have a local dairy that sells it. I'll have to try it out - thanks!

[@karenchan266]

@@emmymade tried it tonight and finally work 1. non-homogenised milk 2. Milk reaching just under 80°c 3. I leave mine untouched for 1 hour.

[@haileyblocka5588]

You can ALWAYS count on Emmy saying "mhmm" while she's chewing her second bite of her food after describing the taste from the first bite. EVERY. SINGLE. TIME. it's so cute

[@brandonrabie6013]

Emmy is an angel! World needs more people like Emmy.

[@tommj4365]

Play these videos to your young ones, I hope to someday ^_^

[@bluephoenix6322]

Lying is a sin

[@monoman1ac]

@@bluephoenix6322 No lies detected

[@bluephoenix6322]

@@monoman1ac Flawed sense of object reality might cause delusions in your case. Get well soon...

[@Hannah-zw9ow]

@@bluephoenix6322 I feel like you need to go outside

[@caitomoore2453]

I make this almost every day with the exact same proportions at 70 C and it always works. It doesn't ever really reach a thick pudding texture; ginger milk curd is usually very very soft. It looks to me you did the second round perfectly.

[@SamElle]

my mom made this a lot when I was younger!!! Its very nostalgic and this sounds weird but it makes my stomach feel super warm and cozy!!!

[@hoyansango]

You should try using old ginger to juice and the juice must be used within 20 mins. Stir the ginger juice with a spoon before pouring the milk so the starch settled on the bottom of the juice is blended back in with the juice. I heated my milk to 158 - 160F, then poured the hot milk into the ginger juice and let it sit (no stirring or touching!). It turned into a very soft and delicate pudding. I used about 3 tablespoons of ginger juice to 1 small bowl of milk, about 1 to 10 proportion. Got it on my first attempt! Please try again!

[@sjagoeffy]

I first saw this years ago on “Hot Thai Kitchen”. It still amazes me.

[@prcornbread214]

Yaaaaaassss i love that channel too. I wish they could do a video together

[@lunix3259]

I love that channel, I miss thai cuisine

[@efflorescentcrystal]

Thai foods are really something

[@sherrigough7449]

I love how you never give up Emmy.

[@nickgemerek6820]

I use that deodorant and it is the first natural deodorant that hasn't burned the crap out of my skin! And it really does last a long time!! I love it but its a bit expensive.

[@Hannah-zw9ow]

Agreed, the price always sends me spiraling, but it’s the only deodorant I can use so I just grin and bear it 😬

[@ashwilliams6080]

Yeah but how expensive is all that rash cream?

[@nickgemerek6820]

@@ashwilliams6080 Ive been using it for about a month and no rashes!! This is the first natural one that actually works on me.

[@nickgemerek6820]

@@Hannah-zw9ow Right?? But I'm liking it so far. Just have to wait till summer to put it to the test! lol

[@ashwilliams6080]

@@nickgemerek6820 I'm super happy for you cuz the rash thing sounds HORRIBLE!!!

[@MG-ou4qd]

Oh- Emmi! I got it right on my first try...and I only eyeballed the ingredients... I used 1.5% skimmed, ultra pasteurized milk, old, shriveled ginger root and sugar. It tastes delicious, but....the longer you let it sit, the firmer it becomes.

[@TabisWifey]

All I could think of is maybe adding the milk gently by pouring it down the side of the bowl so that it's not splashing around? Maybe the agitation of the milk being poured ontop is messin it up 🤷🏾‍♀️

[@MissPurpur]

that's what i was thinking! the whole point of not mixing the ginger and milk is to keep both ingredients as still as possible. it was SO FRUSTRATING watching her overlook this flaw.

[@galegorgeous8857]

In the recipe it says specifically to pour the milk from a few inches above the ginger bowl so idk 🤷🏼‍♀️

[@dissodatore]

a few of the recipes I saw actually said to pour the milk from higher to mix better/quicker, then to leave it alone

[@kimberleysarah9599]

I would love to see if pouring the ginger on top of the milk would make a difference!

[@tommj4365]

Emmy does try pouring the ginger on top, in this video...

[@sweetbeecherie]

i think it's really cool that you tried over and over and then accepted failure calmly. you didn't really give up, either. it sounds like you'll probably try again! your energy seems really balanced! thanks for being great!

[@LindsayDaly]

Emmy is such a great KZbinr, she gets a deodorant sponsorship even though she doesn't have body odor lol.

[@moviesmore7906]

lol

[@fbiagent3998]

I wish I had no body odor 😭 people use to say I smelled like Cheetos in middle school

[@xophix6052]

@@fbiagent3998 LMAO i’m sorry that was so random and funny lol. on an other note u should try applying apple cider on ur pits twice a day

[@fbiagent3998]

@@xophix6052 ty for the tip 😩🖐️

[@michelleblank2199]

@@fbiagent3998 I wish I didn’t have bo either 😩😩

[@Tejano._.]

Try pouring the ginger juice after putting the milk in the bowl, and add small chopped ginger , I always do and the result is perfect!

[@lemon_the_spider]

Last time I was this early, Emmy was still living in Japan

[@IntoTheMetalocalypse]

It’a been so long. I’m suddenly realizing that I’ve been watching for years.😭

[@Aishala]

I love your energy and that you didn't give up after one or two attempts. But even after not getting the results you had hoped for you found positives in the experience.

[@pandorafox3944]

No body odor? That's so cool! And I need to make this immediately! 💗

[@kachu7115]

I tried only “once” a while back and gave up! Your determination is admirable!

[@chadblakely6940]

I wish you could hear me screaming "less milk more ginger juice!" through the screen XD

[@mayushasawant]

Hi Emy I tried the ginger milk curd in different way , I took ginger juice mixed with with lil bit of water n around teaspoon of vinegar, pour hot milk , n keep it in the freezer, by half n hour nice cold pudding was ready , and it wasn't even watery !! But the cream n lil whey part was separated, it was awesome..

[@trashfave]

So I just watched a video from Pai’s Kitchen of her doing this and apparently you’re supposed to stir the ginger before adding in the hot milk cause the starch from the ginger starts to solidify at the bottom!

[@alyssah2844]

I tried Pai's recipe just now (it had 4tsp of ginger per 100ml of milk - I used 60ml 2% milk - regular pasteurized - and 40ml half and half cream since I didn't have condensed milk) and it worked on the first try! But not the thick "tofu" consistency Emmy wanted... still though it set enough to support a spoon and had visibly thick blobs..

[@scottiecee3442]

I’ve watched other videos on this and actually I think you nailed it. Every other video a recipe I’ve seen gets the exact consistency you did on your successes.

[@NeroMai]

I think I'd much prefer a warm cup of ginger milk than the ginger pudding anyway. Easier to multi-task with :)

[@emmymade]

That's the attitude. 😆

[@Birdbike719]

I'm thinking it would be a lovely addition to hot tea!

[@ThunThunChannel]

You are the definition of perseverance! I enjoyed all of the attempts :)

[@emmymade]

Oh, good. I'm glad at least you enjoyed the the struggle. 😆

[@westrich81]

Sorted Food has a video called LEMON POSSET & STRAWBERRY JAM which seems similar.... a thickened cream/milk dessert like pudding using the acid in the lemon juice to thicken it.

[@LionheartedDan]

This actually worked perfectly and I didn’t even measure anything or test the temperature. I was generous on the ginger juice and used organic half and half - turned out delicious and thick!!

[@irenedevisser5816]

Oh the dedication! I can practically feel the frustration 😅 honestly, good for you for trying soooo many times.

[@emmymade]

Thank you! 😁

[@astinbryson9949]

I discovered this the other day actually! My attempts have all worked out well, but I used the microwave and it is delicious! Only thing I don’t care for is the texture at the end after it’s been broken up...it’s kinda watery and chunky at the same time, but it still tastes great!! I also use three tsp of sugar instead of two, tho, so IDK if that may be helpful...Keep at it Emmy!! I BELIEVE IN YOU!!

[@alisgray]

i flipping adore how our wonderful Emmy demonstrates food science, and promoted love of science and tenacity. xoxox

[@kee-tu4cq]

I always love that you don’t edit out error or recipes that don’t work. A lot of chefs make certain recipes look so easy and don’t show their errors or when they have to redo something.

[@LadyElaineLovegood]

You work so hard for us. Thank you. Really appreciate that you show the fails as well as successes.

[@emmymade]

Thank you. 🤗

[@candicejackman7466]

Hi, I just saw a 2016 video called Pai's Kitchen where the lady stir the ginger after juicing and before putting in the milk due the starch from the ginger settling on the bottom of the bowl. Also, she used a bit of evaporated milk. Keep doing what you do, I enjoy your videos very much!!!

[@kaytlinpope1113]

Emmy : maybe she’s warning her flock that there’s a predator around Also Emmy: carries on making her dessert 🤣 Love her

[@beastinbrianna]

I appreciate how you kept going even when it didn’t work multiple times... That is perseverance.!

[@sus1221]

This reminds me strongly of lemon posset, which is also 3 ingredients (heavy cream, sugar, lemons - I like the Cook's Illustrated recipe). The lemon juice curdles the cream beautifully...but you do have to refrigerate it 3hrs to allow it to set. So wonder if any of your attempts would have set up if left alone for awhile.

[@IQzminus2]

I just made some after watching the video. I followed the Khymos recipe from Emmies attempt #5 with some small changes. It was a success. Mine was set after 10 minutes. But it did firm up even more once it came down to room temperature. Some recipes mention that you can put it in the fridge and eat later if you want. Haven't tried it but I guess that would make it even firmer. I think Emmies attempt #2, #4 and #9 maybe would have set up a bit more if they had cooled down to room temp. But mine looked a lot more set than any of the attempts in the video right away.

[@erin9868]

Iirc, lemon juice reacts with the fat. I use lemon juice and whole milk all the time as a substitute for buttermilk, but skim milk doesnt work as well. But thats all I kept thinking - use something fattier and toss in some lemon juice and it will thicken right up. Haha.

[@alex-pl5bb]

You need more milk solids in the milk or less water content. You can mix the milk with milk powder or evaporate the milk on the stove for less water content that will make it coagulate. Also use old ginger that you leave on your counter top for a couple weeks. I got it perfect on my first try with 1% skimmed milk.

[@mrsnatarella]

Of course someone as sweet and kind as Emmy doesn't have body odor. lol That's how the stars align. In the meantime I'm hoofing through life like a raunchy wildabeast. lol ❤️

[@smile4646]

There is couple of things you can do... Hope the tips helps! Try applying all tips below on next test: 1. Try 2 tablespoon of ginger juice, more ginger juice will help it coagulate 2. Boil the milk on medium high heat, only turn off the heat when the milk starts bubbling and rising. Mix in the sugar after the heat is turn off 3. Poor the milk into the bowl with the ginger juice. Let it rest more than 10 mins, until the bowl is cool to touch. DO NOT touch or move the bowl, leave it as it is

[@zakcourt]

It's great to see you too! It's been a lovely day and now it's even lovelier! 🥰

[@spellcaster7893]

I love that you kept trying and even though it didn’t work the way you were hoping you still posted it! You truly are an inspiration 💜

[@srrfounder1]

I ordered Native products last time using your code... Thanks, Emmy!!!

[@joshualee6860]

Actually made this the other day ... it worked on the second try, but not too consistent. Step 1: Grated ginger and then pressed out the juice. Put about 1.5T juice in a ramekin. Step 2: warmed whole milk with 2-3T sugar on the stove top on medium ... got it to 175F; Step 3: Immediately poured it into the ramekin (not stirring) and let it sit. Within about 2-3 minutes, it had already formed a pretty good solid consistency. I think your bowls were too big for the amount of ginger you used. Anyhow, it is possible to do, but first time I tried it, ended up just liquid -- ginger flavored warm milk [shrug].

[@nindi1396]

I love milk and ginger together, but ginger and condensed milk drink works too!

[@icantfindaname4207]

I tried making this in a microwave and it worked for me, I bought Fairlife whole milk from Target which is lactose-free milk that is pasteurized in a way to retain the protein content, All I did was heat the milk in my 800-watt microwave for 70 seconds (then I added my sugar), then I heated the milk again for another 70 seconds. Afterward, I stirred my ginger juice with all the starches (which were in a glass container) added that to my bowl, then I just poured the sugar milk mixture inside the bowl with the ginger and let it sit for 10 minutes.

[@Caritaira]

"I think one of my chickens are laying an egg" haha! My favorite line!

[@LaynieFingers]

I absolutely love that you include your fails in videos. I think today's media often makes it seem like people don't fail, but that's just not accurate. You show that fails happen, and don't mean you have to give up!

[@erinuber2881]

I haven't tried this recipe before, but I have eaten a similar dessert often when I go for dim sum - warm tofu dessert with ginger. I wonder if this would work with soy milk? Thank you for your wonderful videos.

[@doriosity5811]

No it will not. Soy pudding aka tofufa is solidified with a calcium based powder. This is different from tofu which is made only with soy beans and milk heated and pressed.

[@erinuber2881]

@@doriosity5811 Okay...thanks for the answer. I thought so but I was not sure. Take care.

[@emmymade]

Warm silky tofu is delicious too. I miss dim sum so much. 😋

[@erinuber2881]

@@emmymade Thanks, yes, I do too! Hopefully things will be better before too long, and we'll be able to enjoy it again. Best wishes to you and your family, Emmy!