Sometimes it's the simple stuff that is hardest to make. I was deeply humbled. I knew it was going to be tough since Wendy is a way way experienced chef than moi but I didn't know it was going to be THAT tough. After 5 tries, my ginger milk only mildly curdle.
I have read quite a bit of tips online before I started. Tips include: full cream milk, pouring milk onto ginger, using cold ginger i.e. from fridge, obtaining the right temperature, ratio of ginger juice to milk etc. All didn't helped me much.
|Millk Temp (ºC)||Ginger Juice to Milk Ratio||Result||Milk pouring|
|Test 1||85||1||9||Failed. No curd at all||Spoon by spoon. To count ratio|
|Test 2||80||1||8||Failed. No curd at all||Spoon by spoon|
|Test 3||70||1||10||Failed. No curd at all||Spoon by spoon|
|Test 4||Boil & rest for 10 sec||1||9||Failed. Mild curd. |
VERY VERY mild
|Spoon by spoon|
|Test 5||Boil & rest till 75||1||10||Failed. No curd at all||Pour in one flow|
Milk used as shown below. I even use my baby's food warmer to ensure I got the RIGHT temperature. Hehe. For the record, milk content is Fat 3.6g/100ml and Protein 3.1g/100ml.
Test results as shown below. Notice my portion gets smaller and smaller? Well, apparently Hubby didn't really like the ginger milk taste. So I have to reduce the portions to ensure he has enough milk for his breakfast.
Anyway, like what one blogger Nasi Lemak Lover said, I'll say it too - Dear Wendy, I've tried. If my Hubby is willing to spare me more of his breakfast milk, I will try again. Till then...
Hmmm... maybe using old ginger will do the trick?