2008/5/23 薑汁撞奶食譜

Ginger milk curd is one of my favourite Chinese dessert. Here is the receipe copied from this year's HKCEE Biology paper.

1. Grind the ginger to obtain some ginger juice.
2. Boil the milk.
3. Wait until the temperature of the milk drops to around 65^C.
4. Pour 220 mL of milk into 15 mL of ginger juice.
5. Ginger milk curd is made as the milk coagulates.

Step 3 is underlined since it is unnecessary. It is designed for setting a question to challenge CE candidates. The correct procedure is easier:

2. Heat the milk until it reaches 65^C.

I made ginger milk curd yesterday while my colleague showed me this paper this morning. What a coincidence! It is so yummy that I have to make it again next week. Why not tonight? It is because I made also a bottle of yoghurt last night. It takes 3 to 4 days to place all in our tummies :)~





I make kiwi yoghurt for Tyler after dinner. This is the first time kiwi and yoghurt go together. He tells me that it is yummy. Then I make one cup for Trevor. When I am feeding Trevor, I try how yummy it is. Yuk! It is bitter. So when I prepare one for Faye, I use banana and strawberry jam. Yum Yum. Right before I add this paragraph, I make a cup for myself. It is so yummy that I make another one immediately. So there is not much fresh yoghurt left. I can make ginger mild curd tomorrow night!