Ginger milk curd

Method

1. 1 Crush old ginger and squeeze out 20 ml of juice; only old ginger has enough enzymes to curdle milk.
2. 2 Pour the ginger juice into a bowl and stir gently to distribute the settled ginger powder evenly.
3. 3 Heat the milk and sugar to exactly 75 degrees Celsius — hotter and the enzymes die, colder and the milk won't curdle.
4. 4 Pour the milk from a height into the bowl of ginger water in one go, then do not touch the bowl again.
5. 5 Wait for 8 minutes until the milk curdles into a jelly-like mass that can be shaken, then sprinkle with pistachios.