Main Ingredients

Fresh Milk

200ml

Ginger Juice

10g

Supplementary Ingredients

Sugar

1 tablespoon

Milk Powder

1 tablespoon

Steps

1. sugar a large spoon, ginger a piece

As for why add milk powder, because I use not buffalo milk, the protein content is not as high as that of buffalo milk, for fear that it is not easy to coagulate, so that is why the additional increase.

2. I used fresh milk, the kind that can only be stored at low temperature for a few days, to make ginger milk, or double skin milk need fresh milk.

3. The ginger is powdered.

4. After applying the powder, you can squeeze the ginger juice easily.

5. Because of the squeeze out of the ginger juice is more, I divided into two bowls, roughly projected, 200 ml of milk about 10 grams of ginger juice, this ratio is just right, the other bowl with a little more spicy.

6. Milk in a pot to boil hot, boil before turning off the heat, add sugar.

7. Add milk powder, stirring well, until the milk powder and sugar dissolved, after the dissolution of the temperature of the milk is probably not so hot, to do the ginger hit the milk needs to be the temperature of the milk is 40 to 80 degrees.

8. Pour the warm milk into the ginger juice quickly, and then do not move it, let it stand for 10 to 15 minutes, after the solidification of the refrigerator or directly eat.