Ah...look! Wendy... the curd looks quite OK right? Here goes the spoon...
It was floating for about 3seconds, then it went sinking... :(
This is after 6 seconds...*sob*.....Sigh! But I actually did predict that it would fail....why? Because I used low fat milk...plus omega some more...! Never mind...I'll try the other one--the fresh milk tomorrow...
Oh...this milk is pasteurized and homogenized...Sorry, for those who are scratching your heads on what I'm talking about...I'm actually answering to Wendy's call to experiment with all kinds of milk to make Ginger milk curd. Although I've never tasted this dessert before but since Wendy made it looked so easy , well...I might as well give it a try. ...and boy, I must say that preparing this does make me feel like I'm back in my secondary school lab, with beakers and Bunsen burners...hahaha...the only difference is now I'm eating my experiment!
Oh yes, by the way...I kinda like this milk curd actually! Sweet, spicy, milky...and why didn't someone make this for me during my confinement after giving birth to EeChao?? This should help when I feel so cold constantly for the first two weeks after childbirth. (But now, I just hope that the ulcer behind my lower lip would not get worse tomorrow... :P )
Before I started, i actually googled on it and found that YouTube has videos on how to do it...here's the one I find helpful...and this one too, and a few other sites which I read and forgot to bookmark them.
Then here's what l did:
150ml milk
1 heaped tsp sugar
1. Put ginger juice into setting bowl.
2. Slowly bring the milk and sugar to a boil in a saucepan turn off the heat .Let it cool down to 85C. (I swirled the milk in the sauce pan for about 10 seconds, then guess that the temperature's just right)
3. Pour milk from 6 inches above bowl.
4. Let the curd set for 5 minutes
5. Ready to be served warm or cold.
See how it resembles EeSync's sour milk just like it was being left on the table for a few hours.
7 comments:
Great to see this!!!
And BTW, this 2 types of milk were'nt part of my brand experiment!!!
Thank you for trying this out, BTW, is this homogenized milk?? check the box for any words on that. I'm really eyeing for homogenized milk now.
It looks like do-fu-fa, tofu pudding. You got me curious now because I love these kinds of stuff. I'll see if I can make it but I can't see how boiling milk would result in curd. Oh well, let me try this out and get back to you.
Wendy:
Oops, left that out...let me check...yup, its homogenized... I'll add on that peice of info...
RoseBelle:
Its much-much softer than do-fu-fa... I like it although I'm not a fan of ginger. However it is not the boiling of the milk to cause milk to form curd... it is the ginger. You can read it from my link in my post---my friend's wonderful blog. She explained it all. I'm looking forward to see your curd too.
I tried making this yesterday. I pounded a chuck of ginger and added one tablespoon of water. Let it soak for about 2 minutes, then I pour out 1 tablespoon of ginger water, mix it with 1 tablespoon of sugar, and then pour 1 cup hot milk in the mixture. It turned out like tofu fa! It was so yummy! I can't believe that it actually worked on my first try! I ate 2 bowls and my throat was a bit sore when I woke up. I felt better in the afternoon. Thanks for sharing this recipe :)
Wow! Success on first try! You must be good in the kitchen! I am so glad that you like it, I like it too... :)
Hi Meldylocks ;), thanks for visiting n following my blog! Hey, U r from BBT uh??? I was formerly from there too, just shifted to Ambang Botanic. But still go to BBT everyday! :D
Great experiment!
Love2cook:
Thanks for following mine too! Its good to know another blogger who's staying so near. Who knows, we might even met each other...in perhaps Tesco or somewhere...? :)
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