Infused Milk for Curd

Preparation info

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By Peter Gilmore

Published 2014

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  • 10 g ( oz) garlic, thinly sliced
  • 8 g (¼ oz) ginger, thinly sliced
  • 15 g (½ oz) eschallot, thinly sliced
  • 15 g (½ oz) unsalted butter
  • 800 ml (28 fl oz) milk
  • sea salt


Gently sweat the garlic, ginger and eschallot with the butter in a saucepan over low heat. Be careful not to colour the vegetables. Add the milk and bring to 65°C (150°F). Remove from the heat and allow to infuse for 30 minutes. Strain the milk and discard the solids. Season to taste. Cover and refrigerate the infused milk until required.