Pure milk (full fat) 250ML

Ginger 1 block

Appropriate amount of fine sugar

Zero failure, ginger hitting milk?

Prepare materials

Wash the old ginger and get the juice (some people like to peel it, but I grind it directly because my mother says ginger skin is good for human body)

Then wrap the ground Jiang Mo with clean gauze, and then squeeze out the juice (if there is no gauze, you can use a fine hole soup bag).

Pour pure milk into the pot and add appropriate amount of fine sugar.

Heat the milk to 70-80 degrees. If there is no thermometer, heat it until there are bubbles at the edge of the pot (never boil the milk or add it too hot, because it is too hot to solidify).

Pour the heated milk into a bowl with ginger juice.

Cover it with something and let it stand for a few minutes. Don't stir it, just let it solidify.

If you don't like hot food, you can put it in the refrigerator and freeze it before eating. It's also delicious. I suggest hot food.

Tips

1. It is best to use whole milk for milk;

2. Be sure to use old ginger, preferably pink ginger;

Don't boil milk, and don't add it too hot, because it won't solidify.