Ginger milk is usually made from milk. If it is authentic ginger milk, buffalo milk is used. Ginger milk mainly relies on the interaction between ginger juice and milk in a certain temperature range, and then the milk is solidified. The step of pounding in the traditional production method is to slightly lower the temperature of the milk to make the finished product taste better.

Authentic ginger milk usually uses buffalo milk. This was a traditional practice in Guangdong before cows were introduced. Of course, buffalo milk is not very common, so in daily life, you can also choose ordinary milk. Pure milk.

After making ginger milk, be sure to choose old ginger. Old ginger contains biologically active substances such as gingerol and zingerone as well as abundant proteases. This kind of ginger can make ginger milk production more successful.

You can put old ginger into a garlic pounder and mash it, or use a planer to grate it, then wrap it in clean gauze, and then take out the ginger juice and set it aside.

There must be no less ginger juice to make ginger milk, otherwise the ginger milk may not be able to solidify, and the effect will be very bad. It is best to use whole milk. This kind of milk is easier to coagulate, and the taste of the ginger milk produced is more mellow. Therefore, if possible, it is better to choose whole milk.