It may be the collision between ginger juice and milk, which is mainly due to the chemical reaction between ginger juice and milk within a certain temperature range (40℃-100℃), which makes milk solidify. The bumping step in the traditional production method is to lower the temperature of milk slightly to make the finished product taste better.

way

Ingredients: fresh milk (full fat) 1kg, ginger (the older the better) 200g, sugar 200g.

1. Wash ginger, scrape off the ginger skin, chop it into velvet (or grind it into velvet), wrap it with clean gauze, hold both ends of the gauze with both hands, squeeze hard, squeeze out about 50g of ginger juice, and put it into a bowl without ginger residue. (It is better to have a juicer)

2. Pour the milk into the pot, add sugar and stir well. Boil the milk on low heat, stirring while cooking to accelerate the dissolution of sugar. After the sugar is completely dissolved, leave the fire. When the milk temperature drops to 80℃, pour the hot milk into a bowl filled with ginger juice, and mix the ginger juice with the hot milk with a spoon. After 2 ~ 3 minutes, the ginger milk in the bowl will gradually combine and solidify, and you can eat it.