Snack "Ginger collides with milk". Ginger juice collided with milk and soon solidified. What is the principle?

The principle of making "ginger mixed with milk";

Ginger milk is mainly made by the chemical reaction between ginger juice and milk in a certain temperature range (40℃- 100℃), which coagulates milk. The bumping step in the traditional production method is to lower the temperature of milk slightly to make the finished product taste better.

Materials-Buy fresh buffalo milk (1 kg can make two and a half bowls), freshly squeezed ginger juice (without a machine, it can be ground and then separated) and sugar.

Practice-Boil milk+sugar, turn off the fire after boiling (make sure to boil buffalo milk), let it cool for 30 seconds, then pour it into a bowl with ginger juice, and solidify for about 10 minutes. Then you don't have to teach.

Tip-1, use fresh buffalo milk, tried to use boxed Yili pure milk, and failed twice!

2, want to use freshly squeezed ginger juice, tried to use overnight ginger juice, failed!

3. If there is a thermometer, pour it into 70-80 degree ginger juice after the milk is cooked.