A Successful Science Experiment

Okay, this is new (at least, for me), it's called Ginger Milk Curd. It's actually very popular in Hong Kong and it's supposed to be good for your complexion. 

The taste? If I have to describe the taste, I would say that it's a cross of Tofu Hua (豆花 or Kembang Tahu) and ginger tea (wedang jahe). 

A colleague actually told me that she did it for 8 times before she got it right. My mother also told me a story that a friend that she knew failed to get the right consistency of the curd.

So, what's so difficult about the curd? Here's the ingredients, read carefully: milk, ginger juice, and sugar. That's it. I did not omit any other ingredients. My mother told me that the dessert seller actually did want to share her secret trade with her friend by just telling her that her curd only contained those ingredients. Guess what, Ma, the dessert seller was actually telling the truth. Unfortunately, your friend was not equipped with internet and thermometer. Otherwise, she would get it right the first time around. That's what happened to me. 

There's the science behind this ginger milk curd.

Ginger contains protease. When milk is added to ginger juice, protease reacts chemically with the protein in milk which changes from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd

(from Wikipedia)

Simple enough? 

I did my research, and found out that the trick is to come up with the right temperature of milk. The milk temperature has to be hot enough to stimulate the starch in the ginger juice. Yet, not too hot as to kill the protease in the ginger juice. So, the right temperature should be 70-75 degree Celcius.

I guess, this is the failing point for most people. Finding the right milk temperature. Another thing will be the ratio of ginger juice to milk, which I find is secondary to the temperature.

I guess I was lucky to be able to come up with the curd on my first try. However, the edibility factor of the curd was another thing. The curd was too spicy for human consumption. I used 15 ml of ginger juice for 150 ml of milk, and that level of concentration was enough to cause skin breakouts, sore throat and mouth ulcer. For my next try, I must use less ginger.

So, dare to give it a try?