From the kitchen
Ginger-Set Soy Milk Curd
A ginger-flavored soy curd adaptation: fresh ginger supplies aroma and food-grade gypsum supplies the setting step.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3 cups protein-rich plain unsweetened soy milk
- 3 tbsp sugar
- 2 tbsp strained fresh ginger juice
- 3/4 tsp food-grade gypsum, subject to supplier dosage
- 2 tbsp cold water
Method
- Combine soy milk, sugar and ginger juice. Heat gently to 185°F, stirring to prevent scorching. Remove from heat and cool to about 175°F.
- Mix gypsum and cold water into a smooth suspension in a heatproof setting bowl. Stir immediately before use.
- Pour hot milk into the suspension in one steady stream. Do not continue stirring.
- Cover and stand undisturbed for 25 to 30 minutes until softly set. Scoop carefully to serve. Cool promptly and refrigerate if serving later.
Cook with confidence
Before you start
What to expect
A ginger-flavored soft soy curd with gypsum supplying the reliable setting step.
Before you begin
This adaptation uses ginger for flavor rather than promising that a quick pour alone will set any soy milk.
The important cue
Use protein-rich plain milk and food-grade coagulant.
At the table
Leave the bowls undisturbed and scoop gently.
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