Ginger milk can be put in a microwave oven for one minute and then let stand for ten minutes if it doesn't solidify. Ginger contains a lot of crude extract of ginger protease, ginger oleoresin and ginger essential oil. When the pulping temperature is 70℃, the crude extract of ginger protease has a good coagulation effect, so ginger milk will coagulate.

If it hasn't solidified, it can be heated for another 30 seconds. Stir the ginger milk with a spoon, heat it in the microwave oven for 30 seconds, take it out and put the spoon on it to check the state. If it has solidified, but it is very thin, it can be remedied by directly putting it in a microwave oven for 30 seconds.

How long can ginger milk be kept?

Ginger milk that you just bought or made by yourself is usually solidified, and then gently knocked on it with a spoon, and there will be some Q-bomb taste, but if it is left for a long time, ginger juice and milk will slowly separate and melt, so it is basically no problem if it is left for two days.

But after two days, its shape will slowly spread out, and the taste and quality will also change, so try to eat it within two days.