Jiang zhuang nai (ginger milk curd)

Method

1. 1 Peel the skin off the old ginger, grate it finely, and squeeze out about one tablespoon of ginger juice for each cup, dividing it into individual cups.
2. 2 Heat the fresh milk with sugar over medium heat, stirring until the sugar dissolves completely, and continue heating until the milk just begins to simmer around the edges of the pot.
3. 3 Remove the pot from the heat and let the milk cool down to about 70-80 degrees Celsius; this is crucial for the ginger yeast to curdle the milk.
4. 4 Stir the settled ginger water again, then pour the milk from a height into the cup quickly and decisively, without stirring again.
5. 5 Let it sit for 10 minutes to allow the milk to curdle into a smooth mass. Test by gently placing a spoon on the surface to see if it floats.
6. 6 Serve warm, you can sprinkle some roasted peanuts on top or eat it plain.

With an appliance

• Microwave 28 min

  Replace steps 2–3: heat the milk and sugar mixture at 700 W for 90 seconds, stirring occasionally, then let it cool to 75°C before pouring it into the ginger water; steps 4–6 remain the same.