Main Ingredients

Pure milk : 1 bottle

Ginger : 200

Supplementary Ingredients

Sugar ? : Moderate

Steps

First Step

1. Milk Ginger

Second Step

2. Chop the ginger into pieces

Third Step

3. Squeeze out the ginger juice with a juicer If you don't have one, you can grate it into a paste before squeezing out the juice. Take about 3 . 4 tablespoons or so of the squeezed juice and pour it into a cup, the rest of the ginger juice is not wasted and can be used for cooking.

Step 4

4. Pour in the milk

Step 5

5. Add the sugar and heat the milk to about 80 degrees

Step 6

6. Pour the milk into the cup with the ginger juice from a slightly higher level and let it rest for 5 to 10 minutes

Tips for cooking

Milk needs to be full-fat and high-protein or it won't clot. 2. It can't be cooled to 70-80 degrees before crashing, otherwise it won't solidify.3. The ginger juice should be made and squeezed now, and can't be left for a long time, otherwise it won't solidify.4. If you use fresh milk, make sure to boil it, and then keep crashing the milk to cool it to 70-80 degrees when it's washed into the ginger juice