Ginger juice with milk is a delicious dessert and a very famous snack in Shunde, Guangdong. Ginger juice with milk has a tender and smooth taste, strong milk flavor and rich nutrition, and is deeply loved by people. . Many people think that making such a dessert is very troublesome. If you don’t understand the making skills, it’s normal for you to think so. After reading my introduction below, you will find it much simpler. The detailed method of making ginger juice with milk is as follows. share.

Why does ginger juice solidify?

The main raw materials for making ginger juice and milk are ginger juice and buffalo milk. When the two are mixed under certain conditions, they will solidify. Buffalo milk contains more casein, which is in the form of microparticles and colloidal particles. The casein in buffalo milk has a negative charge on the surface in the liquid. Similar charges between casein molecules will repel each other. Casein molecules exist alone in the milk, so coagulation will not occur.

The reason why buffalo milk coagulates when it meets ginger juice is because the protease in ginger will hydrolyze at a certain temperature. After hydrolysis, it will neutralize the charge of the casein in the buffalo milk, and the two will collide. A solidified state appears, which is also a normal physical phenomenon.

How to make ginger juice with milk - the operation is simple and easy to understand

》Main ingredients: 300g buffalo milk, 30g ginger juice

》Ingredients: old ginger, 10g white sugar (add sweetness according to personal taste)

>>>>Production steps<<<<<

①. Selection of milk: used for making ginger juice and milk The milk is fresh buffalo milk. Some other pure milk or evaporated milk will not coagulate. The content of fat, protein and lactose in buffalo milk is higher than that of ordinary milk. The milk is thick and the ginger juice produced will not coagulate. The milk tastes tender and smooth, and has a strong milk flavor. It is the best raw material for making ginger juice and milk.

②. Preparation of ginger juice: Peel the old ginger, and then use a juicer to squeeze out the ginger juice. If you don’t have a juicer, you can also chop the old ginger and wrap it in gauze to squeeze out the ginger juice. The prepared ginger juice should not touch the water. Put the ginger juice in a clean bowl and set aside.

③. The production process of ginger juice and milk: prepare a clean bowl before making, then add 30g of ginger juice into the bowl and set aside, 300g of fresh buffalo milk (about the amount of a bowl), Put it into a clean pot, then add 10g of white sugar, heat over low heat and stir slowly to completely dissolve the white sugar, then cook the temperature of the buffalo milk to between 70°~80°, and then quickly pour the buffalo milk into the container. In a bowl with ginger juice, pour out the buffalo milk without stirring and let it sit for 3 minutes.

④. Preparation completed: After 3 minutes, place a small spoon on the surface of the ginger juice and milk. If the spoon does not sink, it means that the buffalo milk has solidified. This delicious dessert of ginger juice and milk is completed. .

Tips for making ginger juice with milk

1. In order to make the ginger juice with milk solidify better, the ginger used must be old ginger, because the ginger juice of old ginger It has a stronger flavor, contains a higher protease content, and is more likely to completely coagulate when mixed with buffalo milk.

2. When boiling buffalo milk, the fire power should not be too high, otherwise the buffalo milk will easily volatilize, and the buffalo milk cannot be boiled. The boiled buffalo milk will not solidify at a higher temperature, and it will not solidify after boiling. The nutrients in the buffalo milk will also be lost. The correct way is to heat the buffalo milk to between 70° and 80° without rolling.

3. The boiled buffalo milk must be added to the bowl in a "collision" manner. Only during the "collision" process will the buffalo milk be fully mixed with the ginger juice, so that there will be a difference between the two. The substances will be better mixed and reacted evenly, and the buffalo milk must be added quickly. It will be completely poured out in about 3 to 5 seconds, so that the ginger juice and buffalo milk can coagulate better. If the buffalo milk is only added slowly, it will be difficult to fully mix the two, and the ginger juice may still be at the bottom of the bowl, so the ginger juice will not solidify.