Ginger milk is mainly made by the chemical reaction between ginger juice and milk in a certain temperature range (40℃- 100℃) to coagulate milk.
Put the ginger slices into a juicer to extract ginger juice. After the milk is heated to a small fire and begins to bubble, quickly pour the milk into a bowl filled with ginger juice and mix naturally by impact. Please don't stir or shake the milk in the bowl after pouring. Then cover a bowl, which will solidify into a ginger-milk collision in 20 seconds.
The collision between ginger and milk is a key point. The delicious taste of ginger milk lies in the passionate collision between milk and ginger juice, and the fusion of sweetness and spicy in an instant. When you pour milk, you should hold the cup to a certain height. Don't hesitate to tilt the cup at a certain angle in an instant, so that the milk can be quickly poured into the ginger juice, and it takes at least 4-5 seconds to produce such a great taste.
Matters needing attention in making ginger milk
1, fresh buffalo milk is the best milk, and it is more authentic. Of course, other milk can also be used. Mix ginger juice and milk thoroughly.
2. Temperature control. In addition to boiling in the pot, you can also put the milk in the microwave oven (high fire for one and a half minutes), and the temperature is controlled at about 60 degrees.
3. Ginger for making ginger and milk, not all ginger can be used, you must choose old ginger. Because ginger has more active substances, it is easier to form. Secondly, ginger is more spicy and can better reflect the flavor of ginger milk, so it is the most correct choice to make ginger milk with ginger juice.
4. If ginger milk wants to make it taste sweet, you need to add a proper amount of sugar when making it. In the process of milk heating, white sugar can be added directly, so that white sugar can be completely integrated into milk and the sweetness of white sugar can be distributed to the extreme.