ginger milk curd 薑汁撞奶

background:

ginger juice + milk protein --> curd

or

zingibain protease生姜凝乳酶 + casein酪蛋白 --> milk coagulant凝固

 

Ingredients:

old ginger 35g

高鈣低脂奶 (十字牌或維記 或其他高蛋白質含量 >= 4 g per 100g)，重要是蛋白質成份高, 並非奶脂 . 鈣亦有助凝固.

糖 10g

Tool:

grate

thermometer

 

 preparation:

grate ginger and make ginger juice. 12 g is needed

the ginger juice to milk is 1: 8 ( ie 12 g ginger juice to 100g milk)

add 10 g sugar to milk

use hot water bath to warm milk up to 70 deg C. Stir the milk to dissolve the sugar

Remove the milk from water bath, and let milk cool down to 60 deg C ( zingibain is most effective at 60 deg C) 

If temperature is 70 deg C or higher, zingibain protease will be denatured.

pour  ginger juice to bowl

pour milk at height of 20 to 30 cm above the bowl

don't stir the mixture! and let it rest for 20 min

 

Zingibain wiki

Khymos

Protein and fat content