A packet of Tang Yan fresh buffalo milk (200g), freshly squeezed ginger juice16g, and sugar 20g.

First of all, the raw materials used are very important. Fresh and nutritious buffalo milk should be selected. Ginger milk can only be popular in the south, because the north lacks a unique material: buffalo milk. Buffalo milk is a local specialty.

In the past, you had to go to Panyu and other places to find fresh buffalo milk. Now, I'll introduce one to you. Fresh and high-quality buffalo milk is selected as raw material, pasteurized and filled. Buffalo milk tastes mellow and sweet. Protein is rich, and the made ginger milk is firm, tender and smooth, and full of milk flavor.

Second, use fresh old ginger. Old ginger refers to those ginger with more roots. The ginger I bought today is old enough, so it has many roots. Peel the old ginger, beat it into paste and juice it.

Actually, making ginger milk is a reaction process. According to the principle of food science, it is the reaction process between protease in ginger juice and milk protein. So be sure to use fresh ginger juice. Ginger juice cannot be used overnight.

Third, the temperature of heating milk is very important. Since it is a reaction, there must be a specific reaction temperature. The optimum temperature is 70-80 degrees.

Fourth, it is the process of collision. First, pour ginger juice and hot milk into a bowl. Then pour the milk back into the bowl with ginger juice first, quickly, because the milk condenses in about 20 seconds.

Finally, wait for it to solidify. What does condensation success mean? Can afford a spoon.