first lets brief abit on what is Ginger Milk Curd first then show you how i make it ya!
Ginger milk curd (Chinese: 薑汁撞奶; Mandarin pinyin: jiāng zhī zhuàng nǎi; Cantonese Jyutping: goeng1 zap1 zong6 naai5), also known as ginger-juice milk curd or simply ginger milk, is a Chinese hot dessert originated in Shawan town of Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar. Water buffalo milk is used in the original recipe.
http://en.wikipedia.org/wiki/Ginger_milk_curd
Method of preparation
First, squeeze out the juice from a piece of ginger with a porous bag , then filter the juice finely and put into a bowl. Next, dissolve sugar in milk, then heat and stir. Finally, pour the mixture quickly into the bowl of ginger juice and wait for about two to three minutes. The milk will then solidify, and may be eaten with a spoon.
Underlying chemical principle
Ginger contains protease. When milk is added into ginger juice, protease reacts chemically with the protein in milk. Then, one kind of protein in milk would change from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.
Yummy!!
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