No, to make ginger juice and milk, you need to use freshly squeezed old ginger. The method is as follows:

1. Peel and wash the ginger, grind the ginger into ginger juice, and use Strain through gauze or a small fine sieve once, pour into a bowl and set aside.

2. Boil pure fresh milk and add sugar. Turn off the heat and stir continuously until the temperature drops to about 70 degrees.

3. Quickly pour the milk into the bowl containing ginger juice. After a few minutes, it will solidify into ginger juice and milk.

Extended information

Ginger juice with milk is a dessert that mainly relies on the physical reaction between ginger juice and milk within a certain temperature range (40 degrees - 100 degrees) to solidify the milk. Made.

The beating step in the traditional production method is to slightly lower the temperature of the milk and make the finished product taste better.

Materials - Buy fresh buffalo milk at the market (one pound can make 2 and a half bowls of ginger juice), freshly squeezed ginger juice (there is no machine, you can grind it freshly and separate the juice), sugar.

Tip - If you have a thermometer, pour the ginger juice into the milk when it reaches 70-80 degrees after boiling.

Ginger juice with milk tastes mellow and smooth, sweet and slightly spicy, has a unique flavor and has the effect of warming the stomach and surface heat.

Reference source Baidu Encyclopedia--Ginger juice hits milk