Magic Ginger Milk Curd

This looks really similar to lemon posset (and I assume is using the same basic science). Posset generally has you chill the pudding until it sets. That might be worth a try.

Side note, lemon ginger posset is delicious and I highly recommend it. This does make me want to try a full ginger version though.

I made this a while back and it also worked for me. Like Charlotte said, the key was using old ginger. The ginger I used was so old it was starting to wrinkle. It was hard to get juice out of it. Worked like a charm!

I also think it might be the fact that you probably used homogenized milk. It isn’t just the fat/protein content and pasteurization that affects milk chemistry, homogenization messes with the whole structure of the proteins that are meant to coagulate. (This is why they have to add carrageenan and other gums to homogenized whipping cream – if you buy cream straight from a dairy that hasn’t homogenized it, you can whip it by hand in a few minutes, no problem). The milk I used was “cream on top” milk, or whole, unhomogenized milk (it was pasteurized). The heating and then cooling thing may also help, because it might help the protein to get into a disorganized state, ready to tangle/coagulate (and then the cooling will make it so it isn’t so hot that it would denature the protein that causes the reaction).

Sometimes on these videos I wish I knew how to give you tips in advance, when I’ve previously struggled with something and know the answer!

I use ginger that is really hard and a pale yellow color inside. When the milk in the pot has really small bubbles in the edges, I quickly pour it in the bowl. The bowl has to be on the same table you are going to let it rest on, so you don’t have to move the bowl. The table should not shake when you walk past it, (my grandma walk past mine, and it kind of ruined the curd) Also very important, make sure the white stuff in the ginger juice is completely settled. I notice that the bowl you used the the video is kind of big. Maybe use a smaller bowl and less milk?

I tried soymilk once, didn’t work

Stir the ginger right before adding the milk

Hi, I tried this using whole milk which I overheated by accident, then cooled slightly before adding to (probably slightly too much, definitely old ginger) juice- worked really well, texture similar to set yoghurt/silken tofu?

https://youtu.be/QIqGeRnLGKk
Emmy watch this recipe! It seems the amount of protein in the milk si also important, hope it helps!

The Youtuber Mboke Memey’s employer, who is from Taiwan, has the correct recipe that works very well https://www.youtube.com/watch?v=kOzgbYzS4jk
I haven’t tried that recipe myself. Before that, I have tried so many recipes with no success. My guess is that the ginger sold here is too young, or too spicy with not enough enzyme compared tonthe ginger there.

I just made it. I used old ginger (definitely by accident – bought the ginger weeks ago, thinking I would try this when I was sick, but gave up on the idea after watching your video lol). I juiced my ginger using a garlic press and then filtering with a small sieve. It seems to be important that you get that part of the ginger juice that is thick and cloudy, it often settles on the bottom rather quickly, which is why you need to stir before pouring milk. I think using cheesecloth makes you lose some of that. Once you stir it up, pour the milk fast so that it mixes with the ginger juice without you stirring. For milk, I just used regular whole milk, heated in the microwave in a silicone measuring cup for 2.5 minutes, stirring every 30 seconds, until it measured 175⁰F.

It’s delightful! Good luck!