Jiangzhuang Nai, Ginger Milk Curd – a delicious recipe with milk, sugar, freshly squeezed old. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grate the ginger and press it over a sieve or with chess cloth to get the ginger juice out.
2
Divide the juice equally into 2 serving bowls.
3
Let the juice set for about 1 minute and tilt the bowl to 45 degrees to see whether there is a thick layer of white stuff, the ginger starch, at the bottom of the juice. If no, then don't proceed
4
Heat the cow milk and the sugar on a medium heat to 75-80 centigrade, using a thermometer, to check the temperature.
5
Stir the ginger juice with a spoon to mix the starch up again and stop.
6
Pour the milk from 2-inch high above the bowl. Let the milk 'crash' into the ginger juice at one go.
7
Rest it for 5 minutes and do not move the bowl and then serve.
77
kcal
Calories
3
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 360 milliliters Water buffalo milk or cow milk with full fat, 3 teaspoons sugar, 40 milliliters freshly squeezed old ginger juice. (The more branches the ginger is older).
Yes, Jiangzhuang Nai, Ginger Milk Curd falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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