Green juice can be drunk with milk, but I think it tastes better with yogurt. The main components of green juice are cellulose and protein, which are dry powder nutrients of plant seedlings, which is beneficial to the human body to absorb more easily. The animal protein of milk and the plant protein of green juice balance the diversity of protein well, and the fat content of milk will also improve the taste of green juice, making it soft and mellow, and covering up some grass flavor. So this collocation is a very good eating habit. When milk is added to green juice, it can be heated to about 60 degrees, then poured into powder and stirred for drinking, or it can be heated and drunk in microwave oven for 60 seconds after being stirred.