A: There are three main reasons why the made ginger juice doesn't coagulate:

① The temperature of buffalo milk is not well grasped: when boiling buffalo milk, the temperature must be controlled between 70 and 80, and it cannot be solidified if the temperature is too high or too low.

② The ratio of buffalo milk to ginger juice is not well grasped: the ginger juice mentioned above is the weight of a bowl, and 300g buffalo milk can be added with 30g ginger juice. If one of them is too high, it will not solidify, especially if too much buffalo milk is added, it will lead to difficult solidification, slow heat dissipation and long storage time, which will eventually lead to the taste of ginger juice colliding with milk that is not tender enough or cannot solidify.

③ Misuse of ginger juice: To make ginger juice against milk, ginger juice must be fresh, and it is squeezed by old ginger, not tender ginger, and the ginger juice should not be placed for too long. These are all factors that affect the coagulation of ginger juice against milk.

2. Can you cook buffalo milk with ginger juice? Isn't this more convenient?

Answer: Buffalo milk and ginger juice can't be cooked together, because the protease in ginger juice will decompose at a certain temperature, so that ginger juice and buffalo milk will be mixed and solidified. If they are heated together, the temperature of protease in ginger juice is difficult to control during cooking, and it can't be solidified if the temperature is too low, and it can't be solidified if the temperature is too high, which wastes raw materials.

Tips for making ginger juice against milk 1. In order to make the ginger juice coagulate better when it collides with milk, the ginger used must be old ginger, because the ginger juice of old ginger has stronger taste and higher protease content, and it is easier to coagulate completely when mixed with buffalo milk.

2.? When boiling buffalo milk, the fire power should not be too large, otherwise buffalo milk is easy to volatilize, and buffalo milk can not be boiled. Boiled buffalo milk will not solidify at a high temperature, and the nutrients in boiled buffalo milk will also be lost. The correct way is to heat buffalo milk to 70 to 80, so it can not tumble.

3.? Boiled buffalo milk must be added into the bowl in a "collision" way, and buffalo milk will be fully mixed with ginger juice in the process of "collision", so that the substances between the two will be better mixed and react evenly, and the buffalo milk must be added quickly, and it will be completely poured out in about 3 to 5 seconds, so that ginger juice and buffalo milk can be solidified better. If buffalo milk is only added slowly, it is difficult to fully mix the two, and the ginger juice may still be at the bottom of the bowl, so the made ginger juice will not solidify when it hits the milk.