Infused Milk for Curd

Name: Infused Milk for Curd
Cuisine: Australia
Ingredients: 8 g (¼ oz) ginger, thinly sliced; 15 g (½ oz) eschallot, thinly sliced; 10 g (⅜ oz) garlic, thinly sliced; 800 ml (28 fl oz) milk; sea salt; 15 g (½ oz) unsalted butter

Preparation info

Difficulty
Easy

Appears in

Organum

By Peter Gilmore

Published 2014

About

Ingredients

10 g (⅜ oz) garlic, thinly sliced
8 g (¼

Oceania
Australia
Sauce
Vegetarian
Gluten-free

Method

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.