way
Ingredients: fresh milk (full fat) 1kg, ginger (the older the better) 200g, sugar 200g.
1. Wash ginger, scrape off the ginger skin, chop it into velvet (or grind it into velvet), wrap it with clean gauze, hold both ends of the gauze with both hands, squeeze hard, squeeze out about 50g of ginger juice, and put it into a bowl without ginger residue. (It is better to have a juicer)
2. Pour the milk into the pot, add sugar and stir well. Boil the milk on low heat, stirring while cooking to accelerate the dissolution of sugar. After the sugar is completely dissolved, leave the fire. When the milk temperature drops to 80℃, pour the hot milk into a bowl filled with ginger juice, and mix the ginger juice with the hot milk with a spoon. After 2 ~ 3 minutes, the ginger milk in the bowl will gradually combine and solidify, and you can eat it.
Method 1
Materials:
Buy fresh buffalo milk (1 kg can make two and a half bowls) and freshly squeezed ginger juice (pay attention to the use of old ginger, tender ginger will solidify if there is too much water. There is no machine, you can grind it now and then divide the juice), and the amount of sugar is appropriate.
Exercise:
Boil milk and sugar, turn off the fire after boiling (buffalo milk must be boiled), cool for 30 seconds (if there is a thermometer, boil the milk and pour it into 70-80 degrees ginger juice), slowly pour the boiled milk into a bowl filled with ginger juice, stir it gently clockwise, and it will solidify for about 10 minutes. After cooling, there will be a layer of milk skin on the surface. Then you don't have to teach.
Method 2
Raw materials:
Fresh milk 1.50 ml, ginger with sugar.
Exercise:
1. Cut ginger into pieces and pour it into a cup.
2. Boil the milk to 80℃, pour it into a cup, soak it for a while, then add some sugar and mix well.
Ginger milk formula 1
Ingredients: Use thick full-fat fresh milk that is never watered, squeeze a large cup of thick ginger juice with old ginger (the residue should be filtered with gauze), and add some sugar.
1, first put the milk in the pot and add sugar to boil, and the fire should not be too big; The ratio is roughly one teaspoon of ginger juice to one cup of milk (half a tablespoon of sugar).
2. Slowly "bump" (that is, pour) the ginger juice into the milk along the spoon, while gently stirring it clockwise. When there is a thin tofu-like substance in milk, pour it into a small bowl and wait for a while to form a tender ginger block into the milk. Put a spoonful of ginger juice at the bottom of the bowl. After the milk is poured, it can't be stirred. Just let it stand for 20 minutes.
Ginger milk formula 2
Ingredients (family of four): 7 tablespoons of sugar, 5 boxes of fresh milk, the older the ginger, the hotter it gets.
Exercise:
1. Peel the old ginger, grind it into velvet and squeeze out the ginger juice.
2. Put the ginger juice at the bottom of the bowl, one tablespoon for each bowl. You can add more ginger juice to the spicy food, but not more than 3 tablespoons, otherwise the spicy taste will become bitter.
3. Boil milk with sugar. The temperature is very particular. Remember not to let it boil. When a lot of smoke comes out, turn it off as soon as possible. Because there is sugar in the milk, stir it with a spoon when cooking to make the sugar dissolve evenly.
4, this step is the most difficult, to prepare a big soup bowl, like teh tarik, pour the cooked milk into the bowl in mid-air, and then pour it back into the pot, and go back and forth about 7 times to get the right temperature.
Finally, pour the milk into a small bowl and let it dry for three or four minutes. After solidification, you're done.
Dessert making-ginger juice and milk
The practice of ginger juice colliding with milk;
1. Peel and wash ginger. Grind ginger into ginger juice, sieve it 1 time, and then pour it into a bowl.
2. Turn off the heat after boiling the fresh milk with sugar; Then stir several times until the temperature is about 70℃
3. Pour an auto into a bowl filled with ginger juice more quickly, and it will solidify in a few minutes.
Reminder:
Ginger must be ground and used immediately. You can't pour ginger juice into milk. You must pour ginger juice into the milk. Actually, it can't be said to be upside down. It should be made with ginger juice. It should be done in one go, not intermittently. If you rush, you can't rush in at once, otherwise you can't condense. Might as well be a little more fierce. The so-called ginger and milk are like this.
When the milk is poured into the ginger juice, don't move, just wait for the milk to solidify. If the ginger juice is good, it will solidify in 5 minutes.
After the fresh milk is boiled, stir it slowly for about 20 times (or use two utensils to pour the hot fresh milk to cool down), and the temperature will drop to about 70℃.
The amount of ginger juice depends on personal taste. Put more milk and sugar in those who don't like spicy food, and less milk in those who like ginger.
note:
1. The thicker the fat content of milk, the easier it will solidify, so it is better to use whole milk.
2. The proportion of ginger, milk and sugar can be adjusted according to your own preferences; I like ginger. Each bowl of milk is about 1 tablespoon of ginger juice. Different ginger tastes different. Tender ginger is easy to juice, not as bitter as old ginger. Too much sugar can relieve the taste of ginger, so don't add water.
Don't boil the milk too hot. Boiled milk will have a skin on its surface. Ginger juice should not be peeled when it is beaten on milk.
Many recipes say that it is best to pour 80% milk into ginger juice. My thermometer is not accurate. My solution is to wait for the milk to cool down, and there will be much less smoke.
5。 Ginger juice collides with milk and turns into tofu flower. The longer it waits, the softer it becomes. After staying overnight, it looks like yogurt and tastes better.