Underlying biochemical principle
Ginger milk curd's pudding-like trait is remarkable and unique because it forms instantly when adding ginger juice to milk at an appropriate temperature in a static state. [4]
The most important part of the ginger in ginger milk curd is the ginger protease Zingibain. This substance with molecular weight of 31 kDa is found with three forms of isoelectric point values around 5.58,5.40,and 5.22,respectively. The three forms have very similar biochemical behavior,where the optimal proteolytic activity is 40–60 °C (104–140 °F) and maximum clotting activity at 70 °C (158 °F). However,clotting decreases significantly at temperatures of 75 °C (167 °F) or above. [5]
Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water,sugar,whey protein and minerals. Casein micelles consist of mainly α(s1)-casein,α(s2)-casein,β-casein,and κ-casein,where hydrophobic αand β-casein are in the inner sub-micelle and hydrophilic κ-casein is in the outer part.
When the milk starts curdling,the curds are small,but as coagulation increases,curd size increases until the milk ends up with a tofu-like structure. [6] When the curdling occurs,the ginger protease cuts open the κ-casein so that the hydrophilic C-terminus and the hydrophobic N-terminus separate. This disrupts the stability of the casein micelle. In the hydrophobic effect,the hydrophobic casein coagulates. [7]
Production method
Ingredients (Serves one):
- 50 to 100 grams of ginger
- 200 to 400 grams of milk
- 13 to 26 grams of sugar (or to taste)
Cooking Steps:
1. Clean,dry,and peel ginger. Grate ginger,wrap in kitchen paper and squeeze out juice. This step can also be completed with a garlic press or a juicer. Since the water content in ginger varies,grate more ginger if the amount of juice is insufficient. [8] Strain the extracted ginger juice with a fine-mesh strainer if needed.
2. Add milk and sugar to a pot or saucepan. Whisk the mixture and heat the mixture while checking the temperature with a thermometer. When the mixture is brought to 70℃or 158℉. Then remove the mixture from heat.
3. Prepare serving bowl(s) on a stable,flat surface. Add about 15 grams or 1 tablespoon of ginger juice in each bowl.
4. Stir the ginger juice,then quickly pour the warmed mixture over the juice. Do not sitr the milk,sugar,and ginger juice mixture at this point. Let the mixture set and cool at room temperature for about 5 to 10 minutes.
5. As the ginger milk curd sets,it should form a tofu-like structure. Serve with small spoon warm or chilled. [9]
Cultural significance
Ginger milk curd is an essential component of the rich Cantonese dessert category. Its history,development,production techniques,all carry significant values from the Cantonese food culture and folk customs. It reflects the Cantonese people's spirit of enjoying their lives and the pursuit of a healthy diet. [10]
As Cantonese desserts's international popularity gradually increases,ginger milk curd has gained recognition from people in different backgrounds. This also contributes to the development of local economy and tourism. Based on consumers' nostalgia for traditional food,Cantonese culinary culture could be preserved by corresponding promotion. [11] Letting more people know about and try traditional deserts like the ginger milk curd can strengthen people's connection to their cultural heritage and lead to a continuous enhancement of cross-cultural communications.
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