Ingredients with Measurements:
- 4 cups whole milk
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Special equipment needed:
- Cheesecloth
- Fine-mesh strainer
Step-by-step instructions:
1. In a medium saucepan, heat the milk over medium heat until it reaches a temperature of 180°F, stirring occasionally to prevent scorching.
2. Remove the milk from the heat and stir in the lemon juice. Let the mixture sit for 5-10 minutes until it curdles.
3. Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the strainer and let it drain for 30 minutes.
4. In a separate saucepan, combine the sugar, ginger, cinnamon, nutmeg, and salt with 1/2 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
5. Reduce the heat to low and let the mixture simmer for 5-7 minutes until it thickens slightly.
6. Remove the spice mixture from the heat and stir it into the drained curdled milk.
7. Pour the mixture into a serving dish and let it cool to room temperature.
8. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Serve the spiced ginger milk curd chilled, garnished with a sprinkle of cinnamon or nutmeg.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Temperature:
Milk should be heated to 180°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 5g
Carbohydrates: 32g
Protein: 6g
Sodium: 80mg
Sugar: 31g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk, but the texture may be slightly different.
- Fresh lemon juice can be substituted with white vinegar or apple cider vinegar.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a teaspoon of vanilla extract to the spice mixture for a vanilla-flavored curd.
- Replace the ginger with cardamom for a cardamom milk curd.
- Add a tablespoon of rose water to the mixture for a floral twist.
Tips and tricks:
- Be sure to stir the milk occasionally while heating to prevent scorching.
- Use a fine-mesh strainer to ensure a smooth texture.
- Let the mixture drain for at least 30 minutes for a thicker curd.
- Refrigerate the curd for at least 2 hours or overnight for the best texture and flavor.
Storage instructions:
Store the spiced ginger milk curd in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The spiced ginger milk curd is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the spiced ginger milk curd in a small bowl or ramekin, garnished with a sprinkle of cinnamon or nutmeg.
Garnishes:
Sprinkle with cinnamon or nutmeg.
Pairings:
Serve with fresh fruit or a slice of cake.
Suggested side dishes:
This dish can be served as a dessert or a breakfast dish.
Troubleshooting advice:
If the milk does not curdle, add more lemon juice or vinegar until it does.
Food safety advice:
Be sure to heat the milk to 180°F to ensure it is safe to consume.
Food history:
Milk curd is a traditional dessert in many cultures, including Indian and Middle Eastern cuisine.
Flavor profiles:
The spiced ginger milk curd has a tangy, slightly sweet flavor with warm spices and a hint of ginger.
Serving suggestions:
Serve the spiced ginger milk curd chilled as a dessert or breakfast dish.
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