姜汁撞奶
Ginger Milk Curd
⏱️ Prep: 5 min🔥 Cook: 5 min⏰ Total: 15 minMEDIUM
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 360 ml | whole milk全脂牛奶 | full-fat only — essential | — |
| 30 g | fresh ginger生姜 | grated, juice only | — |
| 30 g | sugar白糖 | — | — |
Instructions
1
Heat milk and pour(8 min)
Grate ginger, squeeze to extract juice (about 2 tbsp). Divide ginger juice between 2 bowls. Heat milk and sugar to 80°C/175°F — just below boiling, when small bubbles form at the edge. Pour milk from a height of about 20cm into the ginger juice. DO NOT STIR. Wait 5 min. The milk will magically set into a silky, wobbly curd.
Pro Tips for Western Kitchens
The pour height and temperature are critical. Too hot or too cold, and it won't set. 80°C is the sweet spot — use a thermometer.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
160
Calories (kcal)
6
Protein (g)
22
Carbs (g)
6
Fat (g)
0
Fiber (g)
80
Sodium (mg)
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Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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