From the kitchen
Ginger Milk Curd
A chilled ginger soy pudding thickened with cornstarch, offering a clear starch-set adaptation rather than relying on ginger alone to coagulate carton milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3 cups plain unsweetened soy milk, with 1/4 cup reserved cold
- 3 tbsp sugar
- 2 tbsp strained fresh ginger juice
- 3 tbsp cornstarch
Method
- Whisk cornstarch with the reserved 1/4 cup cold milk.
- Warm remaining milk, sugar and ginger juice gently, stirring until sugar dissolves.
- Stir slurry again and whisk it into the hot milk. Cook while stirring until thickened and gently bubbling; continue for 1 minute.
- Divide among four small glasses. Cover the surface if desired, cool promptly and refrigerate for at least 3 hours.
Cook with confidence
Before you start
What to expect
A chilled ginger soy pudding thickened with cornstarch.
Before you begin
This adaptation is a starch-set pudding rather than a promise of ginger-only coagulation.
The important cue
Reserve cold milk for the slurry and strain ginger juice.
At the table
Cook until gently bubbling, then chill in individual glasses.
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