1, ginger juice must be fresh, not overnight. It is the key to milk coagulation. If you put less, the milk won't coagulate. Too much is too spicy.
2. Pour the milk into the bowl with ginger juice. Don't stir or shake the milk in the bowl, otherwise it will be difficult to solidify. Ingredients for the collision between ginger and milk: buffalo milk (if it is not available, it will be replaced by whole milk), ginger (if it is not available, it will be ginger), and the method of collision between sugar, ginger and milk: 1. Peel and wash ginger, grind ginger into ginger juice, use gauze or a small dense sieve 1 time, and pour into a bowl for later use. If you have a fruit juicer at home, you can put ginger directly into the machine to extract ginger juice. 2. Heat the milk, add sugar and stir (don't cook it, cook it until it is near boiling), turn off the fire and let it cool slightly until the temperature drops to about 70 degrees. Boil the milk until it is almost boiling, and wait for about 5 minutes. Note that it is best to turn off the fire with an electric stove or an induction cooker before putting sugar, otherwise the milk will easily paste the bottom. 3. Quickly pour the milk into the bowl with ginger juice. Please don't stir or shake the milk in the bowl after pouring, it will solidify into ginger juice and milk after a few minutes.