There are four reasons why ginger milk is not formed: too low milk concentration, milk temperature problem, insufficient ginger juice and wrong brewing method.

1, milk concentration is too low

The concentration of milk is too low, so it is not easy to coagulate when it meets ginger juice, and it must be fresh milk, otherwise the success rate is very low. Therefore, it is best to choose fresh buffalo milk or full-fat pure milk to make ginger milk. This kind of milk is thick and has a high protein content, which makes it easier to solidify. If you feel that the consistency of whole milk is not high, you can also add some whole milk powder.

2. Milk temperature problem

Ginger juice and milk are most likely to coagulate at 70-80 degrees Celsius because of the highest protease activity. If the temperature is not reached, it may not coagulate. Therefore, it is best not to exceed 80 degrees when boiling milk. Of course, the temperature should not be too low, so it is necessary to master it.

3, ginger juice is not enough

Insufficient ginger juice will also cause ginger juice to collide with milk and not solidify, because when ginger juice is insufficient, the finished product will be too thin to solidify, and fresh ginger must be selected for ginger juice, and the ratio is one teaspoon of ginger juice to one cup of milk.

4. The brewing method is wrong

When ginger juice and milk are mixed, milk must be poured into ginger juice immediately. Ginger juice should not be poured into milk, and it should be done at one go. It should not be rushed in intermittently, and it should not be stirred after falling.