Ginger Juice Hit Milk Diy

Ginger Juice Hit Milk Diy

1. 1. First prepare a box of Extra Pure Milk (250ml).

2. 2. A piece of ginger is about 25 grams, washed, peeled, cut into thin slices, then shredded with a knife, and finally chopped into fine powder.

3. 3. Moisten the gauze and wring dry, pour in the ginger, wrap it tightly;

4. 4. Tighten with both hands in opposite directions to squeeze out the ginger juice.

5. 5. Take a spoon of ginger juice and pour it into a small bowl, set aside.

6. 6. Pour the derensu pure milk into the pot, boil it over a medium-low heat to about 80-90 degrees, then turn off the heat. (No need to boil)

7. 7. Put the boiled milk into a large container, scoop up the milk with a large spoon and pour it back. Repeat this action 10-20 times. This process is called "bumping milk", the purpose is to cool down appropriately, and pour it in. Air, when the temperature drops to 70-80 degrees, it can be flushed into the bowl of ginger juice.

8. 8. To rush into the bowl quickly, without stirring. Otherwise, the bottom has solidified but the top cannot solidify.

9. 9. Wait 2-3 minutes for natural solidification, sprinkle with sugar or scoop a spoon of honey, and serve. Tender and smooth, great taste!

Tips:

1. The milk should be full-fat and high-protein, otherwise it won't be coagulated. 2. It can not be hit until it is cold to 70-80 degrees, otherwise it will not freeze. 3. The ginger juice should be made freshly and squeezed. It should not be left for a long time, otherwise it will not solidify. 4. If fresh milk is used, it must be boiled, and then pour it into the ginger juice when the milk is kept to cool to 70-80 degrees.