The main reason why ginger collides with the freezing point of milk is that in a certain temperature range, ginger juice and milk will react chemically, which will cause milk to coagulate.

When making ginger milk, don't choose all-knowing high-protein milk, so ginger juice can't react with milk, so it won't coagulate milk. Moreover, the ginger juice you eat can't be boiled ginger juice, and the ingredients of ginger juice can't be dissolved in the statement, so ginger juice such as address can't solidify milk.