Tonight, I made too much ginger juice. So not to waste them I used 20ml instead of 15 ml.
The outcome was quite watery curds...but the taste was still as great!
Then I suddenly had a thought: What if I can do it with my Anmum Lacta?? I remembered how I hated ginger during my confinement month...(Now I wondered why I bothered to try with it...I don't plan to have a third confinement...!!)
Here, again I used 20ml of ginger juice to 130ml of Anmum Lacta ( I followed instructions on the box: add 4 scoops milk powder to 200ml water , then I boiled the milk)
It was a total failure, I would say...But I find it weird to see one third of the milk at the bottom became curd, but the top part just remained watery:
The taste of both curds are different due to the milk, but with the ginger...I like both!
But I really am scratching my head over the different results...Did the fat content affect it? Shouldn't be, right? Ah, bother...let it be the chemist or nutritionist or even the chef to find out...I just wanna savour my milk curds now...