Ginger Milk Curd

Ingredients

150-200 g ginger, fresh & peeled and cut into pieces
500 g full cream milk
20-40 g sugar

Method

1. Put ginger into TM bowl, grind at 5 sec/sp 10. Use a spatula to scrape ginger down . Grind again at 5 sec/sp10, scrape it down again, Then blend at 30 sec/sp 3. Transfer mashed ginger to a very fine-mesh strainer and press with spoon to squeeze out the juice. You should get at least 25g of ginger juice. Pour juice equally to 3 small bowls.
2. Put milk and sugar in the cleaned TM bowl, heat 6 min/75°C/sp 1. Immediately pour the warm milk from a high place equally into the 3 bowls of ginger juice. Don’t move the bowls, let it set for about 15 minutes or until it solidifies. Have it warm or refrigerate it. Enjoy!