Homemade Chinese ginger milk curd pudding

Chinese ginger milk curd pudding is exactly what it sounds like - milk with ginger. This pudding flan like creation is a traditional Cantonese hot dessert. It goes by a few names such as ginger milk, ginger juice milk, ginger milk pudding or ginger milk curd. It can be made with cow's milk, goat's milk, or even water buffalo milk.

It is very easy to make Chinese ginger milk curd pudding at home. In most kitchens these days, you should have all the ingredients in your fridge and pantry. It is quick and easy.

• 3/4 cup of Milk (cow's milk, goat's milk)
  
• 1 tbsp Sugar
• 1 knob of Ginger
  

1. Peel and clean the ginger.
2. Using a grater, finely grate the ginger.
3. Put the grate ginger into a coffee filter.
4. Squeeze the ginger, extracting the juices into the bowls or cups that you will be serving the Ginger Milk Curd in.
5. Set aside.
6. In a small pot, pour the milk in.
7. Heat the milk on medium, until it is slightly warm. Don't let the milk come to a full boil.
8. Add the sugar to the milk.
9. Stir once, let the sugar dissolve into the milk. Remember to not let the milk boil!
10. Take off heat.
11. Cool down the milk by pouring it into another vessel, like another pot. Pour it back into the original pot, then into the other pot. Do this three times.
12. By pouring the milk back and forth, you are cooling it slightly. It should still be warm, but not super hot.
    
13. Now pour the milk into the bowls containing the ginger juice.
14. Let the bowls rest for 10 minutes. Do not disturb the milk!
15. After 10 minutes, the milk should have curdled, creating a soft pudding or yogurt like dessert. Eat and enjoy!
    

The enzymes in the ginger juice react with the fat in the milk, creating a solid form. This is the pudding or yogurt. If you leave the ginger milk curd sitting too long, it will revert to a watery state. It is still good to drink though.