Ginger juice collides with milk with fresh milk or pure milk. The milk used to make ginger juice collides with milk is better than buffalo milk in Shawan, Panyu, Guangdong Province, because buffalo milk is thick, which is easy to coagulate on the one hand and mellow on the other.
principle
Ginger contains protease, which can react with protein in milk. A protein in milk changes from a soluble state to an insoluble state, which makes the milk coagulate.
In addition, ginger juice made of high calcium and low fat milk is hard to hit the milk; The high-calcium skim milk is soft, but only two drops of white vinegar or a little orange juice can make the ginger juice hit the milk hard, and the amount of sugar depends entirely on personal preference.
It takes a lot of skill for ginger juice to collide with milk. The temperature of milk, the freshness of ginger juice and the way of washing will all lead to the failure to solidify.
Practice:
1. Take fresh ginger, grind off the residue now, and leave fresh ginger juice for later use.
2. Add some sugar to the fresh milk and heat it on the fire.
3. Heat it to a boiling state (the milk on the edge of the pot has begun to condense with bubbles, but no big bubbles have emerged) and turn off the fire.
4. Stir the heated milk to make its temperature drop to about 80 degrees.
5. Quickly pour the milk into the fresh ginger juice and stir it with a spoon.
6. Let stand for about 5 minutes.
What is the reason why ginger juice does not coagulate when it collides with milk? 1. The reason why ginger milk does not coagulate:
1, ginger is not fresh or tender, and there is too little ginger juice.
2, the milk temperature is not well controlled.
3. Uneven mixing with ginger juice when bumping into it, these are all places that need attention.
Second, remedy tips: put the unformed ginger milk in the microwave oven, turn to high heat for one and a half minutes, or steam it in the pot for two minutes.
Third, the practice of ginger against milk:
1, peel ginger and cut into pieces, put a juicer to squeeze out ginger juice, and put 1 spoon (about 10 ml) into a bowl.
2. Take 180 ml of full-fat fresh milk and cook it to a temperature higher than 70 degrees, which will otherwise affect the solidification. Add the right amount of sugar and stir well, then quickly pour (bump) the hot milk into the bowl with ginger juice. Please don't stir or shake the milk in the bowl after pouring, it will solidify in 20 seconds.
3, to determine whether it is solidified, you can put it on it with a small spoon. If you can hold it up, you will be more than half successful. Wait for another two or three minutes to let the bottom layer solidify more and you can taste it.
Is the ginger juice of ginger milk raw or cooked raw?
The protease contained in ginger can coagulate milk under certain conditions. Proteases contained in ginger can only work at a certain temperature. In fact, they are very sensitive to temperature. This temperature window is as small as 60-65 C. Once it is higher than 70°C, it will not work at all. When ginger juice comes into contact with milk, you can't stir it yet, because it will destroy the solidification process.