Public recipe with member extras
Ginger Milk Curd
A classic Cantonese dessert where fresh ginger juice's natural enzymes set warm soy milk into a soft, fragrant curd, no gelatin or gypsum required.
Desserts & Confections · Traditional Cantonese Desserts · Elegant Simplicity
What you need
Ingredients
- 3 cups Unsweetened Soy Milk
- 3 tbsp Sugar
- 2 tbsp Fresh Ginger Juice (grated and squeezed)
Method
Instructions
- Warm the soy milk with the sugar until steaming and just below a simmer, about 175°F.
- Pour the fresh ginger juice into serving bowls.
- Pour the hot sweetened soy milk directly over the ginger juice from a height, without stirring afterward.
- Let sit undisturbed 10 to 15 minutes; the milk will set into a soft curd.
- Serve warm, directly from the bowl it set in.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.