It's better to boil the milk for a while, so that some of its water can evaporate. Then it must be the ginger juice of old ginger! Be quick when you hit it ~ or you won't call it a collision! I always lift the milk at a higher speed ~ I pour it at a lower speed ~ Anyway, you can't buy buffalo milk in the north ~ I use ternary bagged milk ... and the effect is not bad ~

I ground the ginger juice with a grinder, and I feel that it can get all the starch out of the ginger! It is necessary to pay attention to filter all the dregs, otherwise it will affect the taste.