0 1 ginger milk doesn't coagulate, and the biggest possibility is that too little ginger juice is added. The principle of making ginger milk is that fat will coagulate when it meets raw ginger juice. If too little ginger juice is enough, it will not coagulate fat, so we should at least add ginger juice to milk at the ratio of two spoonfuls 100ml.
In addition, it may not solidify because it is stirred after adding ginger juice. In the process of fat solidification, you should keep still and try not to stir or move.
The reason why it doesn't solidify may also be improper temperature. First, milk should be heated to boiling and then cooled to 50 degrees. Add ginger juice, and if it is overheated, add ginger juice. Fat molecules are moving violently, so it can't solidify.
No solidification may also be due to insufficient solidification time. It should be at least ten minutes before solids appear after adding ginger juice, so be sure to wait patiently.