If it does not solidify because the temperature is not enough, you can put the filled ginger juice into the milk and put it in the microwave, heat it on high heat for 1 minute, or put it directly in the pot and steam it for 2 minutes, take it out and then It can solidify naturally.

Remedy for ginger juice not coagulating in milk

Generally speaking, when the milk temperature is 70-80 degrees Celsius, the protease activity is the best, so it is also The best solidification effect. But if this temperature is not reached, the ginger juice will not solidify when it hits the milk. If it is not solidified because the temperature is not enough, you can put the filled ginger juice into the microwave and heat it on high heat for 1 minute, or steam it directly in the pot for 2 minutes. It will solidify naturally after taking it out.

The amount of ginger juice will also determine whether it solidifies. If the amount of ginger juice is not enough, it will be too thin and will not solidify, so the ginger juice must be sufficient. quantity. Also, when brewing, the ginger juice cannot be poured into the milk. The milk must be poured into the ginger juice. It must be poured down at once and cannot be broken, otherwise it will not solidify.