In order to support Wendy (Table for 2..more)'s 1st giveaway, I did my 1st ginger milk curd just now.
-This is the brand of full cream milk that i used, and I even bought the most expensive ginger (ginger from Bentong) which cost me RM4.00 for a small piece (normal ginger from China only will cost RM 1.00 )
-1st attempted result = Failed, (125ml milk (medium flame and count 20seconds)+15ml ginger juice+1tsp sugar), the spoon did not float but totally sunk in the milk.
-2nd attempted result = Failed too !! (125ml milk (low flame and count 10seconds)+15ml ginger juice+ 2tsp sugar), the milk just watery but not curd at all.
Wendy, I have tried my best, I think I will just give this up, but at least I tried !! So do I still qualify for the draw or not, hehehe..
-This is the brand of full cream milk that i used, and I even bought the most expensive ginger (ginger from Bentong) which cost me RM4.00 for a small piece (normal ginger from China only will cost RM 1.00 )
-1st attempted result = Failed, (125ml milk (medium flame and count 20seconds)+15ml ginger juice+1tsp sugar), the spoon did not float but totally sunk in the milk.
-2nd attempted result = Failed too !! (125ml milk (low flame and count 10seconds)+15ml ginger juice+ 2tsp sugar), the milk just watery but not curd at all.
Wendy, I have tried my best, I think I will just give this up, but at least I tried !! So do I still qualify for the draw or not, hehehe..
This is nice, normally outside sell one very expensive...
ReplyDeleteSonia,
ReplyDeleteYou'll qualify if you post the link in with all the neccesary information as needed like fat and protein percentage information. Just take a pic of that area on the pack if you're lazy to type.
BTW, I did not use low flame, but just let it boil through and let it cool for 10 seconds only. If the temp is too low, the curd will not set. This thing is very temperature sensitive. 20 seconds could be too long already for 125ml milk.
BTW, this type of milk should yield much better results than what you've got, cos I've experimented with this brand and type.
And did you wait for 10 minutes before you put the spoon on?
I mean the milk content information in your blog.
ReplyDeleteJust post the post URL into the comments of the allocated page for try outs.
1 type of milk 1 entry. :) Try another one, and yu'll get more chances.
Wendy, I just add in the milk information. Yes, I did wait for 10mins before I put the spoon on.
ReplyDeletewow, u made it!!! guess this one is really tough. huuhuu.
ReplyDeleteMy mom bought the Bentong ginger for my confinement. This is really good stuff.
ReplyDeleteI think it's quite interesting to take up this challege though I have no confidence. I may give it a try.
unique dish....new to me...looks awesome though..
ReplyDeleteBravo Sonia for your attempts! Don't give up. Would like to see you succeed.
ReplyDeleteI'm also curious about this recipe. May give it a try too.
ReplyDeleteCool cooking experiment! LOL!
ReplyDeleteI tried making this once, you probably need to bring it up to a boil.
ReplyDeletethis dish is a hit and miss dish. some crucial things i've discovered is the ginger juice must have this powdery stuff in it (old ginger not young ginger). the milk must be around 70 degrees celcius. u have to pour all ur milk in at once, do not add any more after you've stopped pouring and make sure u pour with sufficient force to mix the ginger juice with the milk.
ReplyDeletehope this is of some help.
good luck!
You eat this at this steaming hot weather??
ReplyDeleteI did something similar recently!
ReplyDeleteRefer to this link where the blogger saying will be 100% success. But so far I haven't try it.
ReplyDeletehttp://www.christinesrecipes.com/2008/07/ginger-milk-curd-dessert.html
Sonia, what a good trial! I shall try it out some day too! Have a great weekend.
ReplyDeleteCheers, Kristy
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